Honey-Mustard Pork Roast

• 1-1/2 cups beer or ginger ale
• 1 cup Dijon mustard
• 2/3 cup honey
• 1/2 cup olive oil
• 16 garlic cloves, minced
• 1/2 cup minced fresh rosemary, or 4 teaspoons dried rosemary, crushed
• 1 boneless pork loin roast (2 to 2-1/2 pounds)
• 1/2 cup heavy whipping cream

1. In a small bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Pour half into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from pork. Place roast on a rack in a roasting pan. Bake, uncovered, at 350u0b0 for 55 to 65 minutes or until a thermometer reads 160u0b0. Let stand for 10 minutes before carving.
3. Place reserved marinade in a small saucepan. Add cream and pan drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until reduced. Serve with sliced pork.

ginger ale, mustard, honey, olive oil, garlic, fresh rosemary, pork loin, heavy whipping cream

Taken from www.tasteofhome.com/recipes/honey-mustard-pork-roast/ (may not work)