3/4 cup beer
2/3 cup Bold As Love Honey-Habanero Mustard
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 2-pound boneless pork loin roast
1/2 cup whipping cream
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 350°F. Transfer pork to rack set in roasting pan; reserve
marinade. Roast until thermometer inserted into center registers 150°F.,
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 cups, about 15 minutes. Season
with salt and pepper.
Slice
pork; arrange on platter. Drizzle some sauce over. Serve, passing extra
sauce separately.
Serves 4 to 6
