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Recipes
Pork with Zinfandel Reduction Glaze
10 servings
2 hours total(Active 15 minutes)
Shopping list
Ingredients
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 teaspoons dried rosemary, divided
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
1 boneless pork top loin roast (3-4 pound)
1 cup Zinfandel wine
¼ cup sugar
Steps
Preheat oven to 400°F. Combine mustard, brown sugar, 1 teaspoon rosemary, pepper, and salt; rub pork with seasoning mixture on all sides and place on roasting rack. Bake 1–1 ½ hours or until pork is 145°F and tender. Let stand 10 minutes before slicing.
Combine in a small saucepan wine, sugar and remaining rosemary; cook on medium 14–16 minutes or until reduced by half. Serve meat with wine reduction.