3-4 lb pork roast
4-6 cloves garlic
sprigs of thyme
sprigs of rosemary
1 cup red wine
4-6 button mushrooms
1 Tbsp olive oil
Cut slits in the roast and push 1/2 garlic clove in each.
Heat olive oil in a large skillet over med-high heat. Sear the roast for about 15 seconds on each side or until mostly white instead of pink.
Season roast with salt and pepper. Tuck sprigs of thyme and rosemary in under twine. Place in a large baking dish and sprinkle with 1/4 cup water.
Bake in preheated oven at 350° until the thickest part of the roast registers 160° (about 25 minutes per pound). Baste with juices every 20 minutes. Be careful not to not overbake!
Remove roast and keep warm. Scrape juices and bits into a frying pan. Heat to medium and add wine. Cook on low for 15-20 minutes until reduced by half. Taste and salt as needed. Add mushrooms and cook until just starting to soften. Squeeze lemon over sauce. Stir gently then pour it over the roast and serve.