3/4 cup white wine
3 Tbs. firmly packed brown sugar
3 Tbs. olive oil
1/2 cup Dijon mustard (I recommend cutting this down somewhat)
2 Tbs. chopped fresh rosemary (Thyme or mixed dried herbs would do also)
2 large garlic cloves, chopped
1 bone-in pork loin roast, about 5 lb., frenched and tied (I didn’t do the tying)
Salt and freshly ground pepper, to taste
1/4 cup heavy cream ( I used more, of course)
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 (I put the whole lot into a ziploc bag); let stand at room temperature 1 hr. Position rack in lower third of oven; preheat to 475°F Scrape off excess marinade and add to saucepan. Place roast on rack in large roasting pan; season with salt and pepper. Roast 20 mm., 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 or more. Transfer roast to carving board, cover loosely with foil and let rest 20 min. Place saucepan with marinade over medium-high heat, add cream and boil about 5 min. Season with salt and pepper; transfer sauce to sauceboat. Carve roast between bones; pass sauce alongside. Serves 6-8.
I cooked a smaller roast and could have cut the sauce components by half.
-adapted from Williams-Sonoma Kitchen recipe