Saturday, October 26, 2013

Honey, Mustard and Rosemary Pork Roast

Honey, Mustard and Rosemary Pork Roast
Bon Appétit | July 1994
Yield: Serves 4 to 6

    •    3/4 cup beer
    •    1/2 cup Dijon mustard
    •    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. 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.

I made the recipe using 6 pounds of pork, no whipping cream and there was loads of thick delicious sauce and lots of leftovers after serving 5 hearty appetites.

No comments: