Honey Mustard Roasted Pork Loin

READY IN: 25hrs 30mins




  • In a small bowl whisk together beer, Dijon mustard, honey, olive oil, rosemary, fresh garlic and onions.
  • Place the pork roast in a heavy-duty zip-lock plastic bag.
  • Pour the marinade into the plastic bag and seal; turn a couple of times to coat well with marinade.
  • Place the bag into a large bowl and refrigerate overnight (turning occasionally to coat roast).
  • Set oven to 425 degrees.
  • Place the roast onto a rack and place in a roasting pan; RESERVE MARINADE.
  • Season roast with salt and pepper.
  • Roast for 20 minutes at 425 degrees (to create a seared crust).
  • Reduce oven temperature to 350 degrees and continue to roast until a meat thermometer reads 150 degrees, about 1-1/2 hours (might take more or less time).
  • Let stand 15 minutes, then remove to a slicing board (do not slice as yet).
  • Strain the reserved beer/mustard marinade into a medium saucepan, and add in the whipping cream; simmer until it is reduced slightly (about 15-20 minutes).
  • Season with salt and pepper.
  • Slice the pork roast and arrange on a large platter.
  • Drizzle some sauce over the slices, and pass the remaining sauce.