Honey mustard and rosemary pork roast - bon appetit

4 -6 serving

Ingredients

Quantity Ingredient
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-lb boneless pork loin roast
½ 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'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 1½ C, about 15 minutes.

Season with salt and pepper.

Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately. Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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