2Season loin with salt, pepper, rosemary. Place in shallow roasting pan with wine. Cook, basting occasionally, for 1 hour.
3Remove pan from oven. Take 3 Tbsp of the pan juices, mix it with the marmalade and pour the mixture over the loin. Return roast to oven and continue to cook for about another 30 minutes (until temperature reads 150-160F), basting with pan juices about every 10 minutes.
4Let meat rest about 15 minutes before slicing and serving with pan drippings.