Honey, Mustard and Rosemary Pork Roast
- 3/4 cup beer
- 1/2 cup Dijon mustard
- 6 tablespoons honey
- 1/4 cup olive oil
- 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 2 tablespoons chopped garlic
- 1 2-pound boneless pork loin roast
- 1/2 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.