Honey Mustard Pork Roast with Rosemary

It's hard to find a more classic comfort food than roast.  But if you're like me, you remember (and not so fondly) a dry beef roast that your mom made in the crock pot with potatoes and carrots.  And not much flavor.  Granted, my mama is a fabulous cook, and normally I adore anything she puts in front of me.  But roast was not a favorite meal growing up.  My husband feels the same way.  But this roast is different.  First of all, it's pork, rather than beef.  Secondly, it's not a crock pot roast.  Thirdly, there's not a carrot in sight.  This dish was my first ever foray into making roasts, and made its debut one night about a year and a half ago when Mama was out of town and Daddy was desperate for a home-cooked meal (he often said he married my mama so he wouldn't starve or be forced to eat PB & J every day!).  I've since made the dish several times, both for just Hubs and I (makes great leftovers) and for house guests.  I hope you'll enjoy it as much as we do!

1 boneless pork loin roast (about 3 pounds)

1/2 cup whipping cream [I use fat free half-and-half]

salt and freshly ground black pepper

Marinade:

3/4 cup beer, such as a Northwest microbrew blonde or golden ale (drink the rest while cooking)

1/2 cup Dijon whole-grain mustard

1/4 cup honey

2 tablespoons minced fresh rosemary

2 tablespoons minced garlic

Mustard Rub:

1/4 cup whole-grain mustard

2 tablespoons minced garlic

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon minced fresh rosemary

For the mardinade whisk all ingredients together.  Pour into a sip-lock bag and add the meat, turning to evenly coat the roast.  Ensure the bag is still sealed securely and refrigerate at least 1 hour or overnight, turning the meat occasionally.  Preheat the oven to 350.

For the rub stir all ingredients together.  Take the pork from the marinade, reserving the marinade, and set the meat in a roasting pan.  Spread the rub over the top and sides of the pork.  Roast until a thermometer inserted into the center registers at least 150, about an hour and a half.  Remove the roast from the oven and let rest, tented with foil to keep warm, while making the sauce.

Put the reserved marinade in a medium saucepan with the cream and any juices from the roasting pan.  Boil until the liquid has reduced and thickened, about 15 minutes.  Season to taste.  Slice the pork into 1/2-inch thick pieces and arrange the slices on a platter or individual plates.  Drizzle with the sauce, passing any extra separately.

Serves 6 to 8.

Recipe adapted from Celebrate the Rain by the Junior League of Seattle.