Chef's Prime with Horseradish-Mustard Sauce

By Merichef342

Ingredients

• 2 pounds boneless pork rib-end roast
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon-style mustard
• 1 tablespoon honey
• 3 garlic cloves crushed
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 1 tablespoon parsley minced

Preparation

Step 1

Stir together the wine, oil, horseradish, mustard, honey, garlic, onion powder and pepper. Place roast in a plastic bag; add marinade mixture. Place in bowl and refrigerate 12-24 hours. Turn occasionally.

Remove meat from plastic bag; reserve marinade. Place meat in a 10 × 10-inch 2 1/2-quart microwave-safe casserole with lid OR an oven cooking bag in an 11 × 7-inch baking dish. Cover or tie loosely. Micro-cook on MEDIUM (50% power) for 15 minutes. Turn meat over and rotate dish. Micro-cook on MEDIUM-LOW (30% power) for 20-24 minutes or until meat registers 150-155 degrees internal temperature, giving dish a half turn once during cooking. Remove from oven. Drain juices into a 2-cup measure. Cover meat with foil and let stand 10 minutes while preparing sauce.

In the 2-cup measure add reserved marinade to the meat juices to make 1 cup total. Stir together the cornstarch and 1 tablespoon water. Add cornstarch mixture and parsley to marinade mixture. Micro-cook on HIGH (100% power) for 2-2 1/2 minutes or until thickened and bubbly, stirring 2-3 times.

Slice meat to serve. Serve with sauce.