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. ---------------------------------------------------------------------------
Nutrition
Ingredients
