With the cooler weather coming in, I went searching for a great and easy pork roast recipe. Simple and yet very tasty. The leftover pork and sauce made great open face sandwiches for lunch today…if you are watching your sugar intake, cut back on the honey…I used only 4 Tablespoons…
Honey, Mustard and Rosemary Pork Roast
3/4 cup beer
1/2 cup Dijon mustard (I used the peppercorn version)
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 2-pound boneless pork loin roast
1/2 cup whipping cream
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. (Not really necessary to strain). 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.