Roast Pork Loin with Mustard Marinade

In a bowl, whisk together the wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush the roast generously on all sides with the marinade. Pour the remaining marinade into a small saucepan and set aside. Cover the roast with plastic wrap and let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 475°F.

Scrape the excess marinade off the roast and add it to the saucepan. Place the roast on a rack in a large roasting pan, and season with salt and pepper.

Roast for 20 minutes. Reduce the oven temperature to 400°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 45 to 50 minutes more.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.

Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper, and transfer the sauce to a sauceboat. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside.