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What's This?

TIME:

Prep: 15 minutes  / Marinate: 1 hour / Cook: 60-70 minutes

Ingredients

  • 1/4 cup white wine
  • 1 tbsp firmly packed light brown sugar
  • 3 tbsp olive oil
  • 1/2 cup burgundy/dijon mustard
  • 2 tbsp chopped rosemary
  • 1 large garlic cloves, chopped
  • 1 boneless pork loin roast (about 3 lbs)
  • Kosher salt and freshly ground pepper, to taste

To cook 

  1. In a zip-lock plastic bag, combine and whisk together wine, brown sugar, olive oil, mustard, rosemary, and garlic.
  2. Place pork into the bag, and refrigerate to marinade (ideally at least 1 hour, but totally fine to leave this all day in the fridge!).
  3. To cook, preheat oven to 475 F.  Roast for 20 minutes, then reduce temperature to 400 F and continue roasting (usually another 40-45 minutes) until thermometer in meat center reads 145F.
  4. Let rest for 10 minutes, and serve.

(Thank you Williams Sonoma for the original recipe!)

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