Pork Roast with Honey Mustard Sauce and Roasted Potatoes

Roasting along with the pork results in golden crusty potatoes that are sure to please everyone. The delectable mustard cream sauce adds a wonderful flavor to the dish.


1 (2 pound) center cut boneless pork loin roast


3/4 cup dark beer (like Guinness)

1/3 cup Dijon mustard


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.


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&deg and continue cooking for 25 minutes or until internal temperature reaches 150&deg. 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