Preheat oven to 350 degrees F.

Mash the minced garlic, rosemary, salt and pepper together to create a paste.

With a knife, poke into the pork roast and fill the openings with some of the garlic paste.

Rub the entire pork roast with olive oil coating every part.

Use the remaining garlic paste mixture and rub across the top and sides of the roast.

Place the pork roast in the oven at 350 degrees for about 1 hour. At about the halfway mark, turn and baste the roast with the liquids in the bottom of the pan.

Cook until no longer pink - an instant-read thermometer inserted into the center should read 155-160 degrees F.

Place the roast on a platter when done cooking.

Heat a pan over medium heat and melt the butter. Add a little bit of olive oil (a tablespoon is probably more than enough).

Add the onions and saute them for 2 minutes. Then add the mushrooms and season with salt and pepper and saute for another two to three minutes.

Add the red wine, stirring often to keep from sticking and to evaporate the alcohol. When the wine is nearly gone, add the beef broth or pan drippings.

Allow the liquid to cook for several minutes. I added a tablespoon of cornstarch at this point just to thicken it up a little bit. This is NOT necessary, just something I did.

Once cooked, remove from heat and stir in the cream. Season with some salt and pepper if you'd like.