Ingredients
1-1/2 cups beer or ginger ale1 cup Dijon mustard2/3 cup honey1/2 cup olive oil16 garlic cloves, minced1/2 cup minced fresh rosemary, or 4 teaspoons dried rosemary, crushed1 boneless pork loin roast (2 to 2-1/2 pounds)1/2 cup heavy whipping cream
Preparation
In a small bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Pour half into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade from pork. Place roast on a rack in a roasting pan. Bake, uncovered, at 350° for 55 to 65 minutes or until a thermometer reads 160°. Let stand for 10 minutes before carving.
Place reserved marinade in a small saucepan. Add cream and pan drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until reduced. Serve with sliced pork.
