Maple Mustard And Riesling Pork Roast

• 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

1. 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.
2. Add the pork and turn to coat.
3. Cover and refrigerate, turning once, for 1 hour.
4. Cut the shallots into 1/2" thick pieces and place in the roasting pan.
5. Top with the pork and drizzle with the remaining marinade.
6. 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.
7. Reserving the pan juices, transfer the pork and shallots to a serving platter.
8. Tent with foil and let stand for 10 minutes before slicing the pork thinly.
9. Place the pan over medium heat and bring the juices to a boil.
10. Add the remaining wine.
11. Cook, stirring and scraping up any brown bits on the bottom of the pan, for 2 minutes.
12. Mix the carving juices into the pan juices and spoon some over the pork slices.
13. Serve the remainder on the side.

riesling wine, maple syrup, mustard, olive oil, grainy mustard, garlic, ground black pepper, pork loin roast, shallots

Taken from www.food.com/recipe/maple-mustard-and-riesling-pork-roast-466128 (may not work)