Ingredients Jump to Instructions ↓

  1. 3/4 cup beer

  2. 1/2 cup Dijon mustard

  3. 6 tbsp. honey

  4. 1/4 cup olive oil

  5. 2 tbsp. peeled, minced garlic

  6. 906 g boneless pork loin roast

  7. 1/2 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Whisk together beer, Dijon, honey, olive oil and garlic in a medium glass dish. Add pork roast and turn to coat. Cover pork and let stand 1 hour at room temperature. Preheat oven to 350 degrees. Place a rack on the bottom of a roasting pan. Place the pork on the rack in the prepared pan. Reserve the marinade. Roast pork about 55 minutes until temperature reaches 150 degrees. Transfer the pork to a cutting board and tent with foil. Let the pork stand 15 minutes. Meanwhile, strain the reserved marinade into a medium saucepan. Add the cream and any juices from the roasting pan and heat to a boil. Boil until reduced to 1 1/2 cups. Slice pork roast and serve with sauce.


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