Roast Pork with Rosemary and Mustard

3/4 cup quality beer
2 tablespoons chopped garlic
1/2 cup Dijon mustard
2 tablespoons chopped fresh rosemary or 1 tablepoons dried and crushed
6 tablespoons honey
1 Two-pound boneless pork loin
1/4 cup extra-virgin olive oil
1/2 cup half & half or 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 an middle rack in the oven. Roast at 425°F 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 the 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.