Early in the day, rinse pork loin
to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear
the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Roasted Garlic Pepper Seasoning. Leave refrigerated for 2 hours.
Preheat oven to 350 degrees F.
Transfer pork to a covered roasting pan or a large saute pan with an oven safe handle, and roast
covered in oven until fork tender, at least 45 minutes. (Remember to use oven mitts when removing the pan from oven.) Transfer pork to a utility platter and let rest in a warm place before slicing. Add white wine
to the roasting pan and swirl to combine flavors with the juices in the pan. Place roasting pan over medium heat (or transfer to a small saucepan
) on the stovetop and let reduce slightly. Add the prepared brown sauce to the roasting pan juices and wine. Cook the gravy
for a few minutes to integrate flavors and to thicken. Season with salt and pepper and strain
the sauce. Lay slices of pork loin on serving dish and spoon brown sauce over. Garnish
with chopped rosemary.