HONEY-MUSTARD PORK ROAST

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From Taste of Home's Holiday & Celebrations Cookbook
By: Grace Brennfleck, Clairton, Pennsylvania

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  • 6

Ingredients

  • 1-1/2 cups beer or ginger ale
  • 1 cup Dijon mustard
  • 2/3 cup honey
  • 1/2 cup Crisco® Extra Virgin Olive Oil
  • 16 garlic cloves, minced
  • 1/2 cup minced fresh rosemary, or 4 teaspoons dried rosemary, crushed
  • 1 boneless pork loin roast (2 to 2-1/2 pounds)
  • 1/2 cup heavy whipping cream
  • DIRECTIONS
  • ●In a small bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Pour half into a large resealable plastic bag; add roast. Seal bag and turn to coat. Refrigerate for at least 2 hours. ●Cover and refrigerate remaining marinade.
  • ●Drain and discard marinade from pork. ●Place roast on a rack in a roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 to 1-3/4 hours or until a meat thermometer reads 160 degrees.
  • ●Let stand for 10 minutes before carving.
  • ●Place reserved marinade in a small saucepan. Add cream and pan drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until reduced.

Preparation

Step 1

●Serve gravy with sliced pork.

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