Bon Appétit MEAT - MAIN COURSE
RECIPE NAME:  HONEY, MUSTARD AND ROSEMARY PORK ROAST
RECIPE BY: Bon Appetit Magazine
SERVING SIZE: serves 4 to 6
PREPARATION TIME: -
 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)
2 tablespoons garlic chopped
1  - 2 pound boneless pork loin roast -
1/2 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 350F.
  • Transfer pork to rack set in roasting pan, reserve marinade.
  • Roast until thermometer inserted into center registers 150F, 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.
Notes - Comments: 

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