Honey, Mustard and Rosemary Pork Roast
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1/4 cup olive oil
- 2 tablespoons chopped garlic
- 1/2 cup dijon mustard
- 6 tablespoons honey
- 1/2 cup whipping cream
- 3/4 cup beer
- Carbohydrate 21 g(7%)
- Cholesterol 103 mg(34%)
- Fat 26 g(41%)
- Fiber 1 g(4%)
- Protein 29 g(57%)
- Saturated Fat 7 g(36%)
- Sodium 298 mg(12%)
- Calories 443
Preparation 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 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., 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.
Preparation 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 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., 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.
