Honey and Rosemary Pork Roast



* 3/4 cup water
* 6 tablespoons honey
* 1/4 cup olive oil
* 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
* 2 tablespoons chopped garlic
* 1 2-pound boneless pork loin roast

Whisk first 5 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.

Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes. **Note, it took me about 85 minutes for the pork roast to reach the needed temperature.

Strain marinade into heavy medium saucepan. Add juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.

Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.

–Adapted from a Bon Appetit 1994 recipe found on: epicurious.com


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