Renegade Pork with Mango Ginger Rub

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Rub:

1 large orange, zest grated and juiced

1 large lemon, zest grated and juiced

1 mango, peeled, cut away from the pit and finely diced into a strainer set over a bowl to collect and reserve the juice

2 tablespoons minced fresh ginger root, (about a 1-ounce, 1 to 1 1/2-inch piece), peeled

1 large clove garlic, mashed

1 shallot, finely minced

1/4 cup cracked black pepper

2 tablespoons salt

1 (3 to 4-pound) pork loin

Pork and sauce:

2 tablespoons olive oil

1 cup white wine

Salt and freshly ground black pepper

2 teaspoons very finely minced rosemary leaves