Directions:
- 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 meat 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. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 620.34 Kcal (2597 kJ) | ||
| Calories from fat | 268.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.79g | 46% | |
|---|---|---|---|
| Cholesterol | 138.44mg | 46% | |
| Sodium | 572.8mg | 24% | |
| Potassium | 867.11mg | 18% | |
| Total Carbs | 38.53g | 13% | |
| Sugars | 31.54g | 126% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 43.93g | 88% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 2.9mg | 16% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 170.04 Kcal (712 kJ) | ||
| Calories from fat | 73.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 46% | |
|---|---|---|---|
| Cholesterol | 37.95mg | 46% | |
| Sodium | 157.01mg | 24% | |
| Potassium | 237.68mg | 18% | |
| Total Carbs | 10.56g | 13% | |
| Sugars | 8.64g | 126% | |
| Dietary Fiber | 0.4g | 6% | |
| Protein | 12.04g | 88% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 0.8mg | 16% | |
| Calcium | 16.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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