Maple Mustard And Riesling Pork Roast

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   ["In a dish large enough to hold the roast or in a large resealable bag, mix together 1/4 cup of the wine, maple syrup, Dijon mustard, oil, grainy mustard, garlic and pepper.", "Add the pork and turn to coat.", "Cover and refrigerate, turning once, for 1 hour.", "Cut the shallots into 1/2"" thick pieces and place in the roasting pan.", "Top with the pork and drizzle with the remaining marinade.", "Roast in a 325 degree F oven, basting two or three times with the pan juices, until the juices run clear when the pork is pierced and just a hint of pink remains inside, or the meat thermometer registers 160 degrees F, about 2 hours.", "Reserving the pan juices, transfer the pork and shallots to a serving platter.", "Tent with foil and let stand for 10 minutes before slicing the pork thinly.", "Place the pan over medium heat and bring the juices to a boil.", "Add the remaining wine.", "Cook, stirring and scraping up any brown bits on the bottom of the pan, for 2 minutes.", "Mix the carving juices into the pan juices and spoon some over the pork slices.", "Serve the remainder on the side."]

* Per serving · 4 servings · Values may vary.

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