Maple Syrup and Rosemary Pork Loin

• 1/2 cup pure maple syrup from Canada
• 1/3 cup Dijon mustard
• 1 Tbsp fresh rosemary, chopped
• 1 garlic clove, chopped
• salt and freshly ground pepper
• 1 1/3 lb pork loin
• 1/4 cup bread crumbs

SAUCE

• 1 shallot, chopped
• 1 garlic clove, minced
• 2 tsp butter
• 1/4 cup white wine
• 1 cup prepared demi-glaze sauce
• 2 Tbsp Dijon mustard
• 2 Tbsp pure maple syrup from Canada
• 1 tsp rosemary, chopped
• salt and freshly ground pepper, to taste

1. Preheat oven to 450° F.
2. In a bowl, combine 1/2 cup pure maple syrup with 1/3 cup mustard, 1 tablespoon rosemary and garlic. Salt and pepper generously.
3. Brush roast with this mixture and sprinkle with bread crumbs.
4. Bake in the oven for 10 minutes to sear the meat. Reduce oven temperature 350° F and continue cooking for another 25 to 30 minutes. Consider about 20 minutes cooking per pound of meat.
5. In the meantime, prepare the sauce. Sauté the shallot and garlic in the butter.
6. Deglaze with white wine and reduce by half.
7. Add the demi-glace sauce, 2 tablespoons mustard, 2 tablespoons pure maple syrup and 1 teaspoon rosemary. Simmer for 5 to 6 minutes.
8. Adjust the seasoning.
9. Serve the roast sliced and topped with sauce. Serve with seasonal vegetables.