Get some pork on your fork! I love combining sweet and sour and this recipe is so simple (just takes time) with a gravy that’s absolutely delicious!
- 3/4 cup beer (pretty much a can or a bottle)
- 1/2 cup Dijon mustard
- 4 tablespoons honey
- 1/4 cup olive oil
- 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 2 tablespoons chopped garlic
- 900 g – 1 kg boneless pork loin roast
- salt and pepper (to season)
- 1/2 cup whipping cream
- Whisk first 6 ingredients to blend in a large measuring jug. Put pork into a marinading bag making sure to close the bag with as little air inside as possible and let stand at room temperature for 1 hour or cover and refrigerate overnight.
- Preheat oven to 170°C. Transfer pork to rack set in roasting pan and wipe the marinade off the top of the skin to prevent the sweet sauce from blackening the skin, season with salt and pepper. Reserve marinade.
- Roast until thermometer inserted into center reads 66°C., about 1 hour (2 hours if using a bigger cut of pork). Let stand 15 minutes.
- Strain marinade into heavy medium saucepan. Add cream and all the juices from roasting pan. Boil sauce until it reduces to 1 1/2 cups (should take about 15 minutes) Season with salt and pepper.
- Slice the pork; arrange on platter. Drizzle some sauce over. Serve alongside the extra sauce on the side to drizzle on top.