Honey, Mustard and Rosemary Roast Pork

A simple dish that produces tender pork with a delicious sauce. Plan ahead to marinate.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 3⁄4 cup beer
• 1⁄2 cup Dijon mustard
• 6  tablespoons honey
• 1⁄4 cup olive oil
• 2  tablespoons fresh rosemary, chopped or 1  tablespoon dried rosemary
• 2  tablespoons garlic, chopped
• 2  lbs boneless pork loin roast
• 1⁄2 cup  whipping cream

Directions

1. 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.
2. 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.
3. 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.
4. Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.
5. Serves 4 to 6.