3-4 lb. pork loin
1 1/2 c. white wine
1 c. apple cider
2 tbsp. lemon juice
2 tsp. mustard
1/2 tsp. lemon pepper spice
1/4 tsp. allspice
2 cloves garlic, minced
1 lg. onion, chopped fine
2 c. mushrooms, sliced
2 tbsp. butter
2 tbsp. brown sugar
1/2 c. cider with 1 tsp. cornstarch

Place pork and all ingredients except mushrooms, butter, brown sugar and cider- cornstarch mix into large casserole with cover. Refrigerate for 48 hours, turning occasionally.

Set oven at 350 degrees and place pork in roasting pan, uncovered. Cook with liquid for 2 1/2 hours or until tender. Remove pork and set aside.

Saute mushrooms with butter until tender. Stir in brown sugar and remaining cider mix. Add all liquid from pork roast. Stir until smooth and thickened.