Honey, Mustard & Rosemary Roast Pork
Recipe: #17853
March 09, 2015
Categories: Pork Roast, Fathers Day, New Years, Sunday Dinner, Oven Bake, Oven Roast, Gluten-Free, High Protein, No Eggs, Alcohol, more
"A simple dish that produces tender pork with a delicious sauce. Plan ahead to marinate."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (367.4 g)
- Calories 750.6
- Total Fat - 40.2 g
- Saturated Fat - 12 g
- Cholesterol - 182.1 mg
- Sodium - 462.4 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 1.3 g
- Sugars - 26.2 g
- Protein - 62.6 g
- Calcium - 58.5 mg
- Iron - 2.2 mg
- Vitamin C - 2.2 mg
- Thiamin - 1.6 mg
Step by Step Method
Step 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.
Step 2
Preheat oven to 350F.
Step 3
Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150F, about 55 minutes.
Step 4
Let stand 15 minutes.
Step 5
Strain marinade into heavy medium saucepan.
Step 6
Add cream and juices from roasting pan.
Step 7
Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
Step 8
Slice pork; arrange on platter.
Step 9
Drizzle some sauce over.
Step 10
Serve, passing extra sauce separately.
Tips
No special items needed.
1 Reviews
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