Instructions: Preheat oven to 325 degrees. Sprinkle pork loin with salt and pepper and place on rack in shallow roasting pan. Bake in the center of the oven for 2 to 2 1/2 hours (about 25 to 30 minutes per pound) or until meat thermometer reads 165 degrees.

Bring a large saucepan of lightly salted water to a boil. If potatoes are small, leave them in the juices to coat well. Turn potatoes occasionally so they brown evenly.

In a small saucepan, combine jelly, rosemary and two tablespoons of wine and warm over low heat until the jelly melts. Stir in mustard. About 1/2 hour before pork is done cooking, brush with the glaze. Brush with glaze about every thirty minutes.

About ten minutes before the roast is done, sprinkle garlic over potatoes. When meat has reached an internal temperature of 165 degrees, remove meat to a cutting board, cover lightly with foil, and let rest 15 minutes. Remove potatoes from pan and keep warm.

Skim fat from juices in pan. Stir in remaining wine and boil sauce on top of stove for 2 to 3 minutes. Carve meat and arrange slices on serving platter. Surround with potatoes and garnish with sprigs of rosemary. Turn sauce into sauce boat and pass with the pork.

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