Maple Mustard And Riesling Pork Roast - cooking recipe

Ingredients

1 cup riesling wine
1/4 cup maple syrup
3 tablespoons Dijon mustard
3 tablespoons olive oil
2 tablespoons grainy mustard
2 garlic cloves, minced
1/4 teaspoon ground black pepper
3 lbs boneless pork loin roast
8 ounces shallots

Preparation

In a dish large enough to hold the roast or in a large resealable bag, mix together 1/4 cup of the wine, maple syrup, Dijon mustard, oil, grainy mustard, garlic and pepper.
Add the pork and turn to coat.
Cover and refrigerate, turning once, for 1 hour.
Cut the shallots into 1/2\" thick pieces and place in the roasting pan.
Top with the pork and drizzle with the remaining marinade.
Roast in a 325 degree F oven, basting two or three times with the pan juices, until the juices run clear when the pork is pierced and just a hint of pink remains inside, or the meat thermometer registers 160 degrees F, about 2 hours.
Reserving the pan juices, transfer the pork and shallots to a serving platter.
Tent with foil and let stand for 10 minutes before slicing the pork thinly.
Place the pan over medium heat and bring the juices to a boil.
Add the remaining wine.
Cook, stirring and scraping up any brown bits on the bottom of the pan, for 2 minutes.
Mix the carving juices into the pan juices and spoon some over the pork slices.
Serve the remainder on the side.