Honey, Mustard and Rosemary Pork Roast: Difference between revisions
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|Source=[http://www.epicurious.com/recipes/food/views/Honey-Mustard-and-Rosemary-Pork-Roast-2130 Epicurious.com] | |Source=[http://www.epicurious.com/recipes/food/views/Honey-Mustard-and-Rosemary-Pork-Roast-2130 Epicurious.com] | ||
|Yield=4-6 servings | |Yield=4-6 servings | ||
|Rating=Excellent | |Rating={{Excellent}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
* 3/4 cup beer (better with cider, IMO) | * 3/4 cup hard cider or beer (better with cider, IMO) | ||
* 1/2 cup Dijon mustard | * 1/2 cup Dijon mustard | ||
* 6 tablespoons honey | * 6 tablespoons honey | ||
| Line 19: | Line 19: | ||
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. | 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 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers | Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 140°F., 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. | 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. | ||
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[[Category:Pork]] | [[Category:Pork]] | ||
[[Category:Pork Loin]] | |||
[[Category:Main Dish]] | [[Category:Main Dish]] | ||
Latest revision as of 17:44, 11 January 2025
| Summary | |
|---|---|
| Prep time | 15 min + 1 hr to marinade |
| Cook time | ~1 hr @ 350°F + 15 min resting time |
| Source | Epicurious.com |
| Yield / serves | 4-6 servings |
| Rating | Excellent |
Ingredients
- 3/4 cup hard cider or beer (better with cider, IMO)
- 1/2 cup Dijon mustard
- 6 tablespoons honey
- 1/4 cup olive oil
- 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 2 tablespoons chopped garlic
- 1 2-pound boneless pork loin roast
- 1/2 cup whipping cream
Preparation
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 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 140°F., 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.
