Honey, Mustard and Rosemary Roast Pork
photo by *Parsley*
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 177.44 ml beer
- 118.29 ml Dijon mustard
- 88.74 ml honey
- 59.14 ml olive oil
- 29.58 ml fresh rosemary, chopped or 14.79 ml dried rosemary
- 29.58 ml garlic, chopped
- 907.18 g boneless pork loin roast
- 118.29 ml 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 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.
- Serves 4 to 6.
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Reviews
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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