Preheat oven to 400F. Let pork stand at room temperature for 30 minutes.

Mix together the olive oil, mustards, rosemary, salt and pepper. Rub onto the pork and then place in a cast iron pan. Roast for 60 minutes or until thermometer reads 145F. Remove from the pan and let rest on a cutting board for 10-15 in. tented with foil. While the roast is resting make the sauce. In the cast iron pan remove all but 1/4 cup of drippings. Over medium heat whisk in the flour and let cook for 1 minute. Add in the white wine and let cook and bubble. Add a little bit of the chicken stock and then transfer to a larger pot if needed to add 2 cups of the chicken stock. Whisk in the mustards and rosemary. Adjust seasoning if needed. Let simmer for 5 min. until reduced and thickened. Add in more chicken stock if you would like it thinner than a gravy.

Carve the pork loin in between the bones and serve with the sauce.