Honey, Mustard and Rosemary Pork Roast

Honey, Mustard and Rosemary Pork Roast

Photo by Heather M.

  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup beer

  • ½

    cup Dijon mustard

  • 6

    tablespoons honey

  • ¼

    cup olive oil

  • 2

    tablespoons chopped fresh rosemary or 1 tablespoon dried

  • 2

    tablespoons chopped garlic

  • 1

    2-pound boneless pork loin roast

  • ½

    cup whipping cream


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°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. 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. Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.


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