Ingredients
3/4 C white wine
1T firmly packed brown sugar
3 T olive oil
1/2 C burgundy mustard
2 T chopped fresh rosemary
2 garlic cloves, chopped
Boneless pork loin, about 3 lb, tied
Salt and pepper to taste
1/4 C heavy cream
Preparation
In bowl, whisk together wine, brow sugar, olive oil, mustard, rosemary and garlic. Brush pork generously with marinade. Pour remaining marinade in a small saucepan, set aside. Cover pork with plastic wrap and set aside @ room temp for one hour. Position rack in lower third of oven. Preheat to 475. Scr ape excess marinade off pork; add marinade to saucepan. Place pork in 4 qt Dutch oven. Season meat. Roast 20 min. Reduce temp to 400, continue roasting until internal temp is 145 for medium, about 30-40min. Transfer to cutting board, cover with foil and rest 10 min. Place saucepan with reserved marinade over med high heat, add cream. Boil until sauce is reduced slightly, about 5 min. Season. Slice pork and drizzle with sauce
