Ingredients for 6 servings
- 3⁄4 Cup Beer
- 1⁄2 Cup Dijon Mustard
- 6 Tablespoons Honey
- 1⁄4 Cup Olive Oil
- 2 Tablespoons Chopped Fresh Rosemary
- 2 Tablespoons Chopped Garlic
- 2-3 Pound Boneless Pork Roast
- 1⁄2 Cup Whipping Cream
Preparation
Preheat oven to 350 degrees.
Whisk first 6 ingredients to blend in an 8x8-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature for 1 hour or cover and refrigerate overnight, turning occasionally.
Transfer pork to rack set in a roasting pan; reserve marinade. Roast until temperature in the center is 150 degrees (about 55 minutes). Let stand for 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.
Serve pork sliced with sauce drizzled over it.
