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Monday, July 12, 2010

Honey, Mustard & Rosemary Pork Roast

3/4 cup beer, preferably dark beer
1/2 cup Dijon mustard or other spicy variety
6 Tbsps. honey
1/4 cup olive oil
2 Tbsps. chopped garlic
1/2 cup whipping cream
2 Tbsps. chopped fresh Rosemary

1 2-lb. boneless pork loin roast (If using a larger roast, you can simply adjust your ingredients, don't be afraid to do that!).

Whisk the first 6 ingredients to blend in an 8x8x2 inch glass baking dish.  Add the pork and turn to coat.
Let stand at room temperature for 1 hour or cover and refrigerate overnight, turning occasionally. (This is the better method as the pork will retain more flavor).

Preheat the oven to 375 degrees.  Transfer the pork to rack and set in a roasting pan, reserve the marinade.  Roast until the thermometer inserted into the center reaches 150 degrees. (About 45 to 50 minutes).  Let the meat rest for about 10 to 15 minutes.
Strain the marinade into a heavy saucepan.  Add the cream and juices from the roasting pan as well.  Boil the sauce until it is reduced to 1 1/2 cups (about 15 minutes).
Season with salt and pepper.
Lastly, slice the pork and arrange on a platter.  Drizzle sauce over it before it is served.

(4-6 servings)

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