The sweet and spicy sauce is a perfect complement to pork.

Serves 4 to 6.

INGREDIENTS

  • 3/4 cup beer
  • 1/2 cup dijon mustard
  • 6 tablespoons honey
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
  • 2 tablespoons chopped garlic
  • 1 2-pound boneless pork loin roast

  • 1/2 cup whipping cream

    DIRECTIONS

    Whisk first 6 ingredients to blend in 8×8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.

    Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.

    Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.

    Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.