Roast Pork Loin with Mustard Marinade
- 3⁄4 cup white wine
- 3 Tbs. firmly packed brown sugar
- 3 Tbs. olive oil
- 1⁄2 cup Dijon mustard
- 2 Tbs. chopped fresh rosemary
- 2 large garlic cloves, chopped
- 1 bone-in pork loin roast, about 5 lb.,
frenched and tied
- Salt and freshly ground pepper, to taste
- 1⁄4 cup heavy cream
Position a rack in the lower third of an oven and preheat to 475°F.
Scrape the excess marinade off the roast and add it to the saucepan. Place the roast on a rack in a large roasting pan, and season with salt and pepper.
Roast for 20 minutes. Reduce the oven temperature to 400°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 45 to 50 minutes more.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper, and transfer the sauce to a sauceboat. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside.