Pork at Its Peak

This is a delicious way to prepare pork loin from the Junior League's "Creme de Colorado Cookbook". Marinating overnight adds lots of flavor. The no-fuss preparation gives me time with family or guests.

• Ready In: 2 hrs 34 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup dry white wine
• 1⁄4 cup  vegetable oil
• 6  tablespoons Dijon mustard
• 1⁄4 cup mushroom, chopped
• 2  tablespoons soy sauce
• 2  tablespoons lemon juice
• 2  tablespoons onions, minced
• 2  tablespoons butter
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 5  lbs  pork loin roast

Directions

1. In a large bowl, whisk together all of the ingredients except for the pork.
2. Place the pork roast in a glass dish or resealable plastic bag; pour marinade over meat.
3. Cover and refrigerate 24 hours; turning occasionally.
4. Preheat oven to 350°F.
5. Drain and reserve marinade.
6. Place pork in roasting pan and roast for about 2 1/2 hours or to an internal temperature of 155°F.
7. Baste frequently with reserved marinade about every 30 minutes and frequently during the last 30 minutes of roasting time.