Page 186 - Harrington Family Recipes

Honey, Mustard And Rosemary Pork Roast

Recipe By :Bon Appetit, July 1994
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes - Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can beer
1/2 cup Dijon mustard
1/2 cup honey
1/4 cup olive oil
2 tablespoons fresh rosemary -- or
1 tablespoon dried rosemary
6 cloves chopped garlic
1 pork loin, lean, boneless -- 2-lb.
1/2 cup whipping cream

Place all ingredients (except pork) in a blender. Blend. Pierce pork on
all sides, place in a zip-lock, add marinade. Chill, turning frequently,
about 12 hours or overnight.

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. Recipe from Sheryl Hurd-House:
Jupiter, Florida. Formatted by Lynn_Thomas@prodigy.net. Source: Bon
Appétit, July 1994.

Have adjusted this recipe to match the original recipe that Sheryl House
posted on Prodigy Classic. Which called for more beer, a little more
honey and more garlic. -- ch
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Per Serving (excluding unknown items): 450 Calories; 27g Fat (54.8%
calories from fat); 8g Protein; 43g Carbohydrate; 1g Dietary Fiber; 54mg
Cholesterol; 404mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 5 Fat; 2 1/2 Other Carbohydrates.

NOTES : Made this on 11/19/2002 for us and Greg Schwartz, it was real, real
good. I used dried Rosemary, a bottle of beer, and all I had was whipped
honey, so I used it. A really excellent dish, good for company.

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