"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Honey-Mustard Pork Roast Recipe

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This recipe for Honey-Mustard Pork Roast, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup beer or ginger ale
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup Extra Virgin Olive Oil
8 garlic cloves, minced
2 tbsp. minced fresh rosemary or 2 tsp. dried rosemary, crushed
1 boneless pork loin roast (2-2 1/2lbs.)
1/2 cup heavy whipping cream

Directions:
Directions:
In a small bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Pour half into a large resealable plastic bag; add 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 1 1/2 to 1 3/4 hours 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.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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