Honey Mustard and Rosemary Pork Roast

Ingredients:
3/4 cup beef broth (original recipe asks for beer)
1/2 cup dijon mustard
6 TBS honey
1/4 cup olive oil
2 TBS chopped fresh rosemary or 1 TBS dried
2 TBS chopped garlic
1-2 lbs boneless pork loin roast
1/2 cup whipping cream

Directions:
1. Whisk first 6 ingredients to blend and marinate the pork roast (room temperature for 1 hour or refrigerate overnight)
2. Preheat oven to 350 degrees.
3. Transfer pork to rack set in a roasting pan. Roast meat until meat thermometer registers 150 degrees (about 55 minutes.) Let stand for 15 minutes.
4. Strain marinade into heavy medium saucepan. Add cream and juices from the roasting pan.
5. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Salt and pepper to taste.
6. Slice pork and arrange on platter.
7. Drizzle some sauce over the slices and pass the rest.

**I cooked the meat at 425 degrees for about 15 minutes and then at 350 until it was done. Cooking it at a high heat for a few minutes caramelizes it and helps to keep the moisture in. When it was done, I wrapped the meat in tinfoil for 15 minutes before slicing it. This also helps to lock the moisture in to make the meat more tender. If you cut it right away, all the juice will come out and your meat may not be as tender and moist.