Honey-Mustard Pork Roast

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Preparation time: 5 mins plus marinating
Cooking time: 55 mins plus standing

Difficulty: Easy - for beginners
Serves: 6-8 servings


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


•In a small bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Pour half into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
• Drain and discard marinade from pork. Place roast on a rack in a roasting pan. Bake, uncovered, at 350° for 55 to 65 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before carving.
• Place reserved marinade in a small saucepan. Add cream and pan drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until reduced. Serve with sliced pork. Yield: 6-8 servings.


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