Pork loin with red wine sauce

3-4 lbs. pork loin, boned and tied securely
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground rosemary

GLAZE:

2 garlic cloves
1/2 tsp. salt
3 tbsp. molasses
1 tsp. freshly ground pepper

SAUCE:

1 c. apple cider vinegar
1 c. red wine (I use a Shiraz, but you could experiment here)
1/2 c. worcestershire sauce
1/2 c. brown sugar
1/4 lb. shallots, finely chopped
1 tbsp. allspice
3 tbsp. butter
2 tbsp. mustard powder
Salt and pepper to taste

Preheat oven to 350 degrees. Rub meat thoroughly with salt, pepper, and rosemary. Place pork on rack in roasting pan and sprinkle with garlic salt. Roast 20 minutes per pound or until internal temperature is 165 degrees, brushing twice with glaze. Let stand 5 minutes (internal temperature will increase to 170 degrees). Serve with sauce.

GLAZE: Finely chop garlic with salt. Mash with mortar and pestle to form a paste. Blend in molasses and pepper. (Can be made ahead. Cover and store at room temperature up to 8 hours.)

SAUCE: In heavy saucepan combine cider with wine and shallots and allspice over medium-low heat. Cook until liquid is reduced by half. Remove pork from roasting pan. Scrape pan of juice and browned bits. Pour into a 2 cup glass measure; discard fat. Add to cider mixture. Bring to a boil. Whisk in remaining ingredients and simmer about 2 minutes. Whisk in butter. Season with salt and pepper.