3 Tablespoons peppercorns, crushed 1 Tablespoon fresh rosemary 5 garlic cloves, crushed 1/2 cup raspberry vinegar 1/4 cup gf soy sauce 1/2 cup dry red wine One 3-5 pound pork loin roast 2 Tablespoons gf dijon mustard
Directions
In a shallow bowl, combine 1 tablespoon crushed peppercorns, rosemary, garlic, vinegar, soy sauce and red wine. Add pork loin and marinate over night.
Preheat oven to 350 degrees F.
Spread dijon over fatty side of roast and cover top with remaining crushed peppercorns. Place roast in a shallow roasting pan and pour reserved marinade around roast.
Bake for 1-1/2 hours or 18 minutes per pound, basting occasionally. The roast will be medium-rare. Remove roast from oven and let set, covered, for 20 minutes. Serve with pan juices.
Tips
Plan ahead; for best results this recipe should marinate over night.
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