Honey Dijon & Beer Pork Tenderloin
This recipe makes THE most moist and flavorful pork roast I can remember eating. It has a little of everything: A little sweet, a little spicy, a little tangy. I am not an ingredient snob, but in this recipe, the fresh rosemary and fresh garlic makes a huge difference…. Also, don’t skimp on marinating overnight. It really enhances the flavor! I had forgotten how much we love the glaze over mashed potatoes, and forgot to make them as our side. Don’t do like me. Remember the taters!
Honey Dijon & Beer Pork Tenderloin
Ingredients
2 lbs pork tenderloin (comes in 2 pieces)
3/4 cup beer
1/2 cup dijon mustard
6 Tbsp honey
1/4 cup oil
2 Tbsp chopped fresh rosemary
4 cloves garlic, minced
1/2 cup whipping cream
Directions
The night before: whisk together beer, dijon mustard, honey, oil, rosemary, and garlic. Pour over pork in a ziplock bag inside a bowl to prevent leakage.
The next day, Preheat oven to 350 degrees F. Transfer pork to a pam sprayed roasting pan. (RESERVE MARINADE!) Bake for 1 hour or until internal temperature reaches 150 degrees. Allow pork to rest for 15 minutes before serving. Meanwhile strain marinade into a medium saucepan. Add whipping cream and juices from roasting pan. Bring sauce to a boil, then reduce heat to medium and cook for 15 minutes. Serve drizzled over sliced pork with a big ol’ helping of mashed potatoes!
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