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Pork with Zinfandel reduction glaze Recipe

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This recipe for Pork with Zinfandel reduction glaze, by , 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!

Contributor:  
Contributor:  
Don Snow

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 325...
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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