| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
To 6 |
INGREDIENTS
| 3/4 |
c |
Beer |
| 1/2 |
c |
Dijon mustard |
| 6 |
tb |
Honey |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Chopped garlic |
| 2 |
tb |
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 150× 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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