Best Roast Pork I'Ve Ever Eaten - cooking recipe

Ingredients

3 lbs pork loin roast, about
1/3 cup honey
1/3 cup Dijon mustard
1/4 teaspoon garlic powder
1/2 teaspoon rosemary
1 cup water, divided
1/2 beef bouillon cube
salt and pepper
2 -3 tablespoons marsala (highly suggested) (optional)
1 tablespoon cornstarch
3 tablespoons water

Preparation

Preheat oven to 400 degrees.
Place pork roast in a shallow metal pan.
Combine honey and Dijon mustard.
Coat top and sides of roast with this mixture.
Sprinkle garlic powder and rosemary over entire coated surface.
Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
When meat is done, remove from oven and place on carving board.
Scrape pan and pour juices into a saucepan.
Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
Slice pork roast and serve with sauce.