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Pork with Zinfandel reduction glaze Recipe

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This recipe for Pork with Zinfandel reduction glaze is from Don's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T Dijon- style mustard...
2 T packed brown sugar...
2 t dried rosemary, crushed and divided...
1 t coursely ground black pepper...
1/2 t salt...
1 3 to 4 pound boneless pork top loin roast...
1 cup Zinfandel...
1/4 cup graduated sugar...
Directions:
Directions:
Preheat oven to 325º...
In a small bowl whisk together mustard, brown sugar, 1 t Rosemary, pepper and salt...
Spread this mixture over surface of pork roast...
Place meat on a rack in a shallow roasting pan...
Insert a meat thermometer in roast...
Roast pork 1 1/2 to 2 hours or until thermometer reads145 degrees...

Meanwhile, in a small saucepan cook and stir wine, grandulated sugar and remaining Rosemary over medium heat 15 minutes or until it is reduced by 1/2..
Remove roast from oven, cover with foil, let stand 15 minutes...
Slice meat and serve with the wine reduction sauce...
Enjoy!
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
Prep 25 minutes roasting 2 hours, rest 15 minutes
Personal Notes:
Personal Notes:
Serve with mashed potatoes, asparagus and good glass of wine, red, of course!

 

 

 

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