Larry’s Honey Mustard Pork Roast

Notes from the cook:  The darker the beer the better, so make it with the red and try it
again when the Porter or Stout comes out.  Yum!!

The only thing I do slightly different is to throw the marinade and pork in
a ziplock bag.  Makes it pretty easy.  155 degrees is a bit high.  We take
it out at 140 internal temp.  I'll cut up some baby Yukon potatoes and roast
them w/ rosemary & garlic.  The gravy is fan-freakin'-tastic  over

* 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.



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