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The sweet and
sour spicy sauce is a perfect complement to pork.
Serves 4 to 6
1/2 cup beer
1/2 cup white vinegar
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
Whisk first 7
ingredients to blend in a 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 degrees. Transfer pork to a roasting pan;
reserve marinade.
Roast until thermometer inserted into center registers
150 degrees, 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 with remaining sauce
separately.
