| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | To 6 | ||
INGREDIENTS
| 3/4 | c | Beer |
| 1/2 | c | Dijon mustard |
| 6 | T | Honey |
| 1/4 | c | Olive oil |
| 2 | T | Chopped garlic |
| 2 | T | Chopped fresh rosemary |
| 1 | Two-pound boneless pork loin | |
| roast | ||
| 1/2 | c | Whipping cream |
INSTRUCTIONS
Whisk first 5 ingredients and 1 tbsp of the rosemary together in a large bowl. Add pork and coat well. Let it marinate for three hours, stirring occasionally. Transfer pork to a plate, and reserve marinade. Position pork in a roasting pan and rub the remaining tbsp rosemary on top. Position pan on an middle rack in the oven. Roast until thermometer inserted into center registers 150Ã. F (about 55 minutes), and reserve juices. Let stand 15 minutes before slicing for a moister roast. In a saucepan, add the reserved juices, marinade and cream. Boil this sauce until it thickens and reduces to about 1-1/2 cups (about 10 minutes). Slice the pork and arrange on plates. Spoon some of the sauce over each portion and serve. You can serve with rice and fresh vegetables. Nutritional Analysis Per Slice (8 to a pie): Calories: 445 Protein: 23g Carbohydrate: 22g Fat: 27g Cholesterol: 103mg Sodium: 210mg The Gourmet Connection Copyright + 1995-1997 CAPCO Marketing All Rights Reserved Posted to recipelu-digest Volume 01 Number 504 by jecraig@lan-inc.com on Jan 12, 98
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