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Fresh Rosemary and Honey Mustard Pork Roast

3/4 c Beer
1/2 c Dijon mustard
6 tb Honey
1/4 c Olive oil
2 tb Chopped garlic
2 tb Chopped fresh rosemary
1 Two-pound boneless pork loin roast
1/2 c Whipping cream

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.

Position pork in a roasting pan and rub the remaining tbsp rosemary on top. Position pan on an middle rack in the oven. Roast until thermometer inserted into center registers 150 F (about 55 minutes), and reserve juices. Let stand 15 minutes before slicing for a moister roast.

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).

Slice the pork and arrange on plates. Spoon some of the sauce over each portion and serve. You can serve with rice and fresh vegetables.

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