Honey, Mustard & Rosemary Roast Pork
Created by lazyme on March 9, 2015
- Servings: 5
- Prep Time: 15m
- Cook Time: 1h
- Recipe #17853
Ingredients
- 3/4 cup beer
- 1/2 cup dijon mustard
- 6 tablespoons honey
- 1/4 cup olive oil
- 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)
- 2 tablespoons chopped garlic
- 2 pound boneless pork loin roast
- 1/2 cup whipping cream
How to Make
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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.
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Step 2: Preheat oven to 350F.
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Step 3: Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150F, about 55 minutes.
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Step 4: Let stand 15 minutes.
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Step 5: Strain marinade into heavy medium saucepan.
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Step 6: Add cream and juices from roasting pan.
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Step 7: Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
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Step 8: Slice pork; arrange on platter.
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Step 9: Drizzle some sauce over.
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Step 10: Serve, passing extra sauce separately.
Nutritional Facts
- 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