PORK ROAST - HONEY, MUSTARD AND ROSEMARY PORK ROAST

By pat1908

Serves 4 to 6

Ingredients

• Serves 4 to 6
• 3/4 cup beer
• 1/2 cup Dijon mustard
• 6 Tbsp honey
• 1/4 cup olive oil
• 2 Tbsp chopped fresh rosemary or 1 Tbsp dried
• 2 Tbsp chopped garlic
• 1 2-pound boneless pork loin roast
• 1/2 cup whipping cream

Preparation

Step 1

1. Whisk first 6 ingredients to blend in 8X8X2 inch 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 centre 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 ½ cups, about 15 minutes. Season with salt and pepper.
4. Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.