Honey, Mustard, and Rosemary Pork Roast

Honey, Mustard and Rosemary Pork Roast 

 3/4 c beer 

1/2 c dijon mustard 

6 Tbsp honey 

1/4 c olive oil 

2 Tbsp chopped fresh rosemary (1 Tbsp dried) 

2 Tbsp chopped garlic 

2 lb boneless pork roast 

1/2 c whipping cream 

 Wisk first 6 ingredients to blend in a glass bowl. Add pork and turn to coat. Let stand at room temp. 1 hour or cover and refrigerate overnight, turning occasionally. Preheat oven to 350. Transfer pork to roasting pan and reserve marinade. roast until thermometer inserted into center reaches 150 (abt 55 minutes) Let stand 15 minutes. Strain marinade into sauce pan. add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups (abt 15 minutes) Season with salt and pepper.