I was slumming around my Mom's kitchen one evening while she was perplexed as to what kind of marinade she would "soak" the pork loins that she got at the store a day prior.

She was rummaging through her pantry scratching her head - trying to find a bottle of some kind of marinade, I proposed that we make one from scratch. We talked for a moment about what goes good on pork, well..the obvious: garlic, fruit/sweet nectar things, vinegars, and sweet wine or dry port. It was all of these things she had, including the fresh Rosemary she had in her herb garden.

So, this is what I came up with:

Rosemary, garlic, and Port Marinaded Roasted Pork Loin

Two 1.5lb pork loins, cleaned, patted dry
1/2 cup soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
1/4 cup balsamic vinegar
1/4 cup Port or Sherry
1/8 cup olive oil
2tbsp fresh rosemary finely chopped
3 shallots (minced) or 1/4 red onion (minced) or handfull chives, (minced)
4 slices of fresh ginger (or 1/4 tsp ground ginger)
6 large cloves garlic, roasted and chopped
sprinkle of red pepper flakes
1 fresh lime, juiced
2 medium oranges, juiced

Combine everything (besides pork loin) into a large bowl and wisk for a few minutes. Place Pork loins into a shallow dish, with enough space around and above to "soak" or marinade. Pour marinade mixture and cover with plastic wrap or sealed cover, place in fridge. Let marinade for at least 24 hours - turning a few times.

To roast, preheat oven to 365 degrees. Place marinaded pork onto a roasting rack, loosely cover with foil - let cook for 1 hour, basting several times with marinade. Roast is completely cooked when center is no longer pink.

Garnish with twigs of rosemary. Enjoy!