 |
Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Family and friends are surprised when I tell them this impressive-looking roast is easy to prepare. I simply marinate the roast a few hours, then pop it in the oven. While it bakes, I whip up the sauce to serve alongside. Grace Brennfleck, Clairton, Pennsylvania Ingredients:
1-1/2 cups beer or ginger ale |
1 cup dijon mustard |
2/3 cup honey |
1/2 cup olive oil |
16 garlic cloves, minced |
1/2 cup minced fresh rosemary, or 4 teaspoons dried rosemary, crushed |
1 boneless pork loin roast (2 to 2-1/2 pounds) |
1/2 cup heavy whipping cream |
Directions:
1. 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.
2. 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.
3. 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.
|
|