¾ cup beer
½ cup dijon mustard
6 tablespoons honey
¼ cup olive oil
2 tablespoons chopped garlic
2 tablespoons chopped fresh rosemary
1 two-pound boneless pork loin roast
½ cup whipping cream
Preparation
Step 1- Whisk first 5 ingredients and 1 tbsp of the rosemary together in a large bowl. Add pork and coat well. Let it marinate for three hours, stirring occasionally. Transfer pork to a plate, and reserve marinade.
Step 2- Position pork in a roasting pan and rub the remaining tbsp rosemary on top.
Step 3- Position pan on an middle rack in the oven. Roast at 375 degrees F until thermometer inserted into center registers 150 F (about 55 minutes), and reserve juices. Let stand 15 minutes before slicing for a moister roast.
Step 4- In a saucepan, add the reserved juices, marinade and cream. Boil this sauce until it thickens and reduces to about 1-1/2 cups (about 10 minutes).
Step 5- Slice the pork and arrange on plates. Spoon some of the sauce over each portion and serve.
Yield: 4-6 servings
