Ingredients
1 (2 pound) center cut boneless pork loin roast
Marinade:
3/4 cup dark beer (like Guinness)
1/3 cup Dijon mustard
1/3 cup GOLDEN BLOSSOM HONEY
1/4 cup olive oil
4 large cloves, garlic, chopped
2 tablespoons fresh rosemary, chopped
1/2 cup half and half
2 pounds small red potatoes, washed, quartered and tossed with olive oil to lightly coat
Honey Tips
How Honey Is Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
Directions
Place pork roast in a Ziploc bag or large glass-baking dish. Whisk together all marinade ingredients except half and half. Pour over roast and marinate for several hours or overnight turning roast several times.
Preheat oven to 450° Lightly oil a broiler pan.
Remove pork and place in prepared pan, reserving marinade. Surround with potatoes. Roast for 20 minutes. Reduce heat to 350° and continue cooking for 25 minutes or until internal temperature reaches 150°. Let stand 15 minutes.
Meanwhile, pour reserved marinade and half and half into a medium saucepan. Bring to a boil and cook at a low boil for 10 minutes.
Cut pork into thin slices, arrange on a platter with potatoes and drizzle with mustard sauce, passing extra sauce.
Serves: 6
Preheat oven to 450° Lightly oil a broiler pan.
Remove pork and place in prepared pan, reserving marinade. Surround with potatoes. Roast for 20 minutes. Reduce heat to 350° and continue cooking for 25 minutes or until internal temperature reaches 150°. Let stand 15 minutes.
Meanwhile, pour reserved marinade and half and half into a medium saucepan. Bring to a boil and cook at a low boil for 10 minutes.
Cut pork into thin slices, arrange on a platter with potatoes and drizzle with mustard sauce, passing extra sauce.
Serves: 6
