Maple Mustard and Riesling Pork Roast

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.