Maple Syrup and Rosemary Pork Loin

• 1/2 cup maple syrup (preferably amber syrup for its rich flavour)
• 1/3 cup Dijon mustard
• 1 tablespoon fresh rosemary, chopped
• 1 garlic clove, minced
• 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 teaspoons butter
• 1/4 cup white wine
• 1 cup prepared demi-glaze sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 teaspoon rosemary, chopped
• Salt and freshly ground pepper, to taste

1. Preheat oven to 230 °C (450 °F).
2. In a bowl, combine 125 ml (1/2 cup) maple syrup with 80 ml (1/3 cup) mustard, 15 ml (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 180 °C (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, 30 ml (2 tablespoons) mustard, 30 ml (2 tablespoons) maple syrup and 5 ml (1 teaspoon) rosemary. Simmer for 5 to 6.
8. Adjust the seasoning.
9. Serve the roast sliced and topped with sauce. Serve with seasonal vegetables.