Honey Mustard Roasted Pork Loin - cooking recipe

Ingredients

3/4 cup beer
1/2 cup Dijon mustard
7 tablespoons honey
1/3 cup olive oil
1 tablespoon dried rosemary
3 -4 tablespoons chopped fresh garlic
1 small onion, sliced
1/2 cup whipping cream, unwhippped
salt and pepper
2 -3 lbs boneless pork loin roast

Preparation

In a small bowl whisk together beer, Dijon mustard, honey, olive oil, rosemary, fresh garlic and onions.
Place the pork roast in a heavy-duty zip-lock plastic bag.
Pour the marinade into the plastic bag and seal; turn a couple of times to coat well with marinade.
Place the bag into a large bowl and refrigerate overnight (turning occasionally to coat roast).
Set oven to 425 degrees.
Place the roast onto a rack and place in a roasting pan; RESERVE MARINADE.
Season roast with salt and pepper.
Roast for 20 minutes at 425 degrees (to create a seared crust).
Reduce oven temperature to 350 degrees and continue to roast until a meat thermometer reads 150 degrees, about 1-1/2 hours (might take more or less time).
Let stand 15 minutes, then remove to a slicing board (do not slice as yet).
Strain the reserved beer/mustard marinade into a medium saucepan, and add in the whipping cream; simmer until it is reduced slightly (about 15-20 minutes).
Season with salt and pepper.
Slice the pork roast and arrange on a large platter.
Drizzle some sauce over the slices, and pass the remaining sauce.