1/2 cup minced fresh rosemary, or 4 tsp dried and crushed
1 bonless pork loin roast 2 - 21/2 lbs
1/2 cup heavy whipping cream
Instructions
•In a small bowl, combine the beer, mustard, honey, oil, garlic and
rosemary. Pour half into a large resealable plastic bag; add roast.
Seal bag and turn to coat. Refrigerate for at least 2 hours. Cover
and refrigerate remaining marinade.
•Drain and discard marinade from pork. Place roast on a rack in a
roasting pan. Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours
or until a meat thermometer reads 160°. Let stand for 10 minutes
before carving.
•Place reserved marinade in a small saucepan. Add cream and pan
drippings if desired. Bring to a boil. Reduce heat; simmer,
uncovered, for 5-10 minutes or until reduced. Serve with sliced
pork
Originally Submitted
12/6/2009
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