Food recipes
Honey, Mustard and Rosemary Pork Roast
Honey, Mustard and Rosemary Pork Roast Ingredients: alcoholic beverage, beer, regular, all mustard, prepared, yellow honey oil, olive, salad or cooking spices, rosemary, dried spices, garlic powder pork, fresh, loin,...
Honey, Mustard and Rosemary Pork Roast
Ingredients:
alcoholic beverage, beer, regular, all
mustard, prepared, yellow
honey
oil, olive, salad or cooking
spices, rosemary, dried
spices, garlic powder
pork, fresh, loin, tenderloin, separable lean only, raw
cream, whipped, cream topping, pressurized
Directions:
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 350F.
Transfer pork to rack set in roasting pan; reserve marinade.
Roast until thermometer inserted into center registers 150F., 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.
Ingredients:
alcoholic beverage, beer, regular, all
mustard, prepared, yellow
honey
oil, olive, salad or cooking
spices, rosemary, dried
spices, garlic powder
pork, fresh, loin, tenderloin, separable lean only, raw
cream, whipped, cream topping, pressurized
Directions:
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 350F.
Transfer pork to rack set in roasting pan; reserve marinade.
Roast until thermometer inserted into center registers 150F., 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.