Roast Rack of Pork with Rosemary and Goat Cheese

I love using my cast iron for roasts like this.  I am able to sear on the stovetop and move it right into the oven.

1 pork rib roast, rack, about 1.5 kg
1 tbsp pure maple syrup
2 tbsp Dijon mustard
1 tsp ground black pepper
1 tbsp butter
1/2 cup finely chopped onion or shallots
2 tbsp minced garlic
1 tbsp chopped fresh rosemary
1 cup dry white wine
1/3 cup soft goat cheese

• Pre heat oven to 350 f.  Whisk together maple syrup, one tablespoon mustard and pepper in a small bowl.  Place pork rack in an oven proof skillet.  Brush some of the maple syrup glaze over the pork and roast brushing with glaze every 15 minutes, for about 1 1/4 hours or until an internal temperature of 155F is reached.
• Remove pork roast and tent with foil.  Allow roast to rest for at least 15 minutes while you are making the sauce.
• Pour off fat from skillet and discard.  Place skillet over medium high heat, and melt butter.  Add onions and garlic and sauté for about 1 minute.  Add rosemary and increase heat to high.  Add white wine and bring to a boil.  Continue boiling for about 3 minutes or until there is about 1 cup of liquid left.
• Whisk in remaining mustard, goat cheese, and any juices that have collected around the resting roast.  Remove from heat once the sauce has begun to thicken.
• Carve roast between ribs; serve on a small pool of sauce.  Garnish with chopped chives if desired.