This is a delicious dish to serve for a holiday get together. It serves 20 people. If you want to cut the recipe down, go ahead, but make the full amount of sauce --- it's great!

4 tbsp. salad oil

2 garlic cloves
1/2 tsp. salt
3 tbsp. molasses
1 tsp. freshly ground pepper

1 (750 ml.) bottle French hard cider (found in grocery store)
1 (750 ml.) bottle Madeira wine
1/2 lb. shallots, finely chopped
1 whole allspice
1 c. beef broth
1/4 c. cornstarch dissolved in 1/3 c. cold water
3 tbsp. butter
2 tbsp. Dijon mustard
Salt and pepper to taste

Preheat oven to 325 degrees. In large heavy roasting pan heat oil; brown roasts well on all sides over high heat. Place on rack fat side up in same pan. Roast 20 minutes per pound or until internal temperature is 165 degrees, brushing twice with glaze. Let stand 5 minutes (internal temperature will increase to 170 degrees). Serve with sauce.

Makes 20 servings.

GLAZE: Finely chop garlic with salt. Mash with mortar and pestle to form a paste. Blend in molasses and pepper. (Can be made ahead. Cover and store at room temperature up to 8 hours.)

SAUCE: In heavy saucepan combine cider with Madeira and shallots and allspice over medium-low heat. Cook until liquid is reduced by half. Remove pork from roasting pan. De-glaze pan with broth over high heat, stirring to scrape up browned bits. Pour into a 2 cup glass measure; discard fat. Add to cider mixture. Bring to a boil. Whisk in cornstarch mixture and simmer about 2 minutes. Whisk in butter. Remove from heat and whisk in mustard; strain. Season with salt and pepper.

Makes 4 cups of sauce.