1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped garlic
2 tablespoons chopped fresh rosemary
1 (two-pound) boneless pork loin roast
1/2 cup whipping cream
Whisk first 5 ingredients and 1 tablespoon of the rosemary together in a large bowl. Add pork and coat well. Let it marinate for three hours, stirring occasionally. Transfer pork to a plate, and reserve marinade.
Position pork in a roasting pan and rub the remaining tablespoon rosemary on top. Position pan on a middle rack in the oven. Roast until thermometer inserted into center registers 150 degrees (about 55 minutes), and reserve juices. Let stand 15 minutes before slicing for a moister roast.
In a saucepan, add the reserved juices, marinade and cream. Boil this sauce until it thickens and reduces to about 1-1/2 cups (about 10 minutes). Slice the pork and arrange on plates. Spoon some of the sauce over each portion and serve.
Makes 4 to 6 servings.