Honey-Mustard Pork Roast

Honey-Mustard Pork Roast

3/4 cup beer or ginger ale
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup olive or vegetable oil
8 garlic cloves, minced
2 teaspoons dried rosemary, crushed
1 boneless pork loin roast (2 to 2-1/2 pounds)
1/2 cup heavy whipping cream

In a bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Place the roast in a large resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate for at least 2 hours.

Drain and reserve marinade; refrigerate for sauce. Place roast on a rack in a roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 to 1-3/4 hours. Let stand for 10 minutes before carving.

Strain reserved marinade into a saucepan. Add cream and pan drippings if desired. Bring to a rolling boil. Reduce heat; simmer, uncovered, for 15 minutes or until reduced to about 1-1/2 cups. Serve with sliced pork. Makes 6-8 servings.