Luisa Weiss, the editor of the Baked: New Frontiers in Baking cookbook, marinates this pork loin roast with a sweet-and-spicy combination of maple sugar, ginger and crushed red pepper; the sugar melts to form a luscious glaze as the meat roasts.Plus: F&W's Pork Cooking GuideRecipe Tips from F&W Editors
Maple sugar, made from reduced maple syrup, is available at specialty-food stores. Alternatively, use granulated brown sugar.
Baked co-owners Renato Poliafito and Matt Lewis are especially fond of Châteauneuf-du-Pape as a celebratory red for fancy (or even nonfancy) dinners. Its rich, dark fruit character has a peppery edge that's particularly appealing, with warm spices like the ginger flavoring this roast.