Name: Pork with Zinfandel Reduction Glaze
Prep time: 15 min
Cook time: 1 h 45 min
Yield: 10
Ingredients: 2 tablespoons Dijon mustard; 2 tablespoons brown sugar; 2 teaspoons dried rosemary, divided; 1 teaspoon coarsely ground black pepper; 1/2 teaspoon kosher salt; 1 boneless pork top loin roast (3-4 pound); 1 cup Zinfandel wine; 1/4 cup sugar

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.