Instructions: Roughly chop the marinade vegetables and saute in oil until lightly browned. Add the wine vinegar and remaining seasoning and bring to a boil. Reduce heat and simmer for 10 minutes and then cool before using.

For the mustard coating, place all ingredients in a food processor or blender and quickly process until smooth. Mixture should be very thick. Cover and refrigerate.

In a non-aluminum pan, pour the cooled marinade over the loin and marinate covered in the refrigerator for up to 24 hours. Turn occasionally. Remove from the marinade, pat dry and quickly sear the meat in a hot saute pan or on a grill. If you dont have enough room, cut the loin in half and sear in two pieces.

Place loin(s) in a roasting pan and coat well with the mustard coating. Roast in a preheated 375 degree oven for 15 to 20 minutes or until meat is medium-rare. Allow the meat to rest at least 5 minutes before slicing.

Serve on warm plates with a reduction sauce made from rich game stock and Zinfandel and roasted wild mushrooms.

This recipe yields 8 to 10 servings.

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