Honey, Mustard and Rosemary Pork Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sweet and spicy sauce is a perfect complement to pork. Ingredients:
3/4 cup beer |
1/2 cup dijon mustard |
6 tablespoons honey |
1/4 cup olive oil |
2 tablespoons chopped fresh rosemary or 1 tablespoon dried |
2 tablespoons chopped garlic |
1 2-pound boneless pork loin roast |
1/2 cup whipping cream |
Directions:
1. Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
2. Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.
3. Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
4. Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.
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