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Ingredients
- 3/4 C. white wine
- 3 T. firmly packed brown sugar
- 3 T. olive oil
- 1/2 C. Dijon mustard
- 2 T. 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 C. heavy cream
Details
Servings 6
Preparation
Step 1
1. In a bowl, whisk together wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush roast generously on all sides with marinade; pour remaining marinade into small saucepan. Cover roast with plastic wrap; let stand at room temperature 1 hour.
2. Position rack in lower third of oven; preheat to 475°F.
3. Scrape off excess marinade and add to saucepan. Place roast on rack in large roasting pan; season with salt and pepper. Roast 20 minutes, then reduce heat to 400°F and roast until an instant-read thermometer inserted into center of meat, away from bone, registers 140°F for medium, 45-50 minutes more.
4. Transfer roast to carving board, cover loosely with foil and let rest 20 minutes. Place saucepan with marinade over medium-high heat, add cream and boil about 5 minutes. Season with salt and pepper; transfer sauce to sauce boat.
5. Carve roast between bones; pass sauce alongside.
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