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 everything! * 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.