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Apple and pork stuffing
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Chow yuk
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Crown roast of pork with stuffing
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Honey- mustard pork roast
Oven pork chops
Pork and winter squash stew
Pork scallopines with puree of chestnuts
Pork spareribs
Pork tenderloin with balsamic-cranberry sauce
Pork tenderloin with raisin sauce
Roast loin of pork with prunes
Stir-fried pork tenderloin
Quick pork cassoulet
Stir-fried pork tenderloin

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

HONEY-MUSTARD PORK ROAST

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.


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