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
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
