Product Recipes
- 3/4 cup beer
- 1 tbsp dried organic rosemary leaves
- 1/2 cup Dijon mustard
- 1/4 cup olive oil
- 6 tbsps honey
- 2 tbsps chopped garlic
- 1/2 cup whipping cream
- 1 pork tenderloin
- Whisk beer, honey, rosemay, mustard, oil, and garlic in a glass baking dish.
- Add pork and turn to coat.
- Let stand at room temperature 1 hour or refrigerate overnight, turning occasionally.
- Place in low roasting pan and grill (indirect method) covered.
- Reserve marinade.
- Roast until temperature reaches 150° F (about 55-60 mins).
- Let stand 15 mins.
- Drain marinade into saucepan.
- Add cream and juices from roasting pan.
- Boil until reduced to 1 1/2 cup (about 15 mins).
- Salt and pepper to taste.
- Slice pork 1/2 inch thick; arrange on platter.
- Drizzle sauce over and serve, passing the extra sauce.
