Honey, Mustard, and Rosemary Pork Roast

Bon Appetit, July 1994

Honey, Mustard, and Rosemary Pork Roast
Honey, Mustard, and Rosemary Pork Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup beer

  • 1/2

    cup Dijon mustard

  • 6

    tablespoons honey

  • 1/4

    cup olive oil

  • 2

    T. chopped fresh rosemary or 1 T. dried

  • 2

    T. chopped garlic

  • 1

    2-lb boneless pork loin roast

  • 1/2

    cup whipping cream

Directions

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. Preheat oven to 350. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150 degrees. Approximately 55 minutes. Let stand for 15 minutes. Strain marinade into heavy medium saucepan. Add cream and juices from the roasting pan. Boil sauce until it's reduced to 1 1/2 cup, about 15 minutes. Season with salt and pepper. Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.

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