Preparation:
Whisk first 5 ingredients and 1 tbsp 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 tbsp rosemary on top. Position pan on an middle rack in the oven. Roast until thermometer inserted into center registers 150# F (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. You can serve with rice and fresh vegetables. |
