Honey Mustard And Rosemary Pork Roast - Bon Appetit Recipe
Yield: 4 -6 servingRecipe by luhu.jp
Ingredients:
3/4 cup: Beer,
1/2 cup: Dijon mustard,
6 tbsp: Honey,
1/4 cup: Olive oil,
2 tbsp: Chopped fresh rosemary OR,
1 tbsp: Dried,
2 tbsp: Chopped garlic,
1: 2-lb boneless pork loin roast,
1/2 cup: Whipping cream,
Directions:
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 350F. Transfer pork to rack set in roasting pan;
reserve marinade. Roast until thermometer inserted into center
registers 150F, 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 C, about 15 minutes.
Season with salt and pepper.
Slice pork; arrange on platter. Drizzle some sauce over. Serve,
passing extra sauce separately.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp
Add pork and turn to coat. Let stand at room temperature 1 hour or
cover and refrigerate overnight, turning occasionally.
Preheat oven to 350F. Transfer pork to rack set in roasting pan;
reserve marinade. Roast until thermometer inserted into center
registers 150F, 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 C, about 15 minutes.
Season with salt and pepper.
Slice pork; arrange on platter. Drizzle some sauce over. Serve,
passing extra sauce separately.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp