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Chef's Prime with Horseradish-Mustard Sauce |
2 pounds boneless pork rib-end roast
1/2 cup dry white wine
2 tablespoons olive oil
2 tablespoons prepared horseradish
1 tablespoon Dijon-style mustard
1 tablespoon honey
3 garlic cloves, crushed
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
1 tablespoon parsley, minced
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Stir together the wine, oil, horseradish, mustard, honey, garlic, onion powder and pepper. Place roast in a plastic bag; add marinade mixture. Place in bowl and refrigerate 12 to 24 hours. Turn occasionally.
Remove meat from plastic bag; reserve marinade. Place meat in a 10 x10-inch 2 1/2-quart microwave-safe casserole with lid OR an oven cooking bag in an 11 x 7-inch baking dish. Cover or tie loosely. Micro-cook on MEDIUM (50% power) for 15 minutes. Turn meat over and rotate dish. Micro-cook on MEDIUM-LOW (30% power) for 20 to 24 minutes or until meat registers 150 to 155 degrees internal temperature, giving dish a half turn once during cooking. Remove from oven. Drain juices into a 2-cup measure. Cover meat with foil and let stand 10 minutes while preparing sauce.
In the 2-cup measure add reserved marinade to the meat juices to make 1 cup total. Stir together the cornstarch and 1 tablespoon water. Add cornstarch mixture and parsley to marinade mixture. Micro-cook on HIGH (100% power) for 2 to 2 1/2 minutes or until thickened and bubbly, stirring 2 to 3 times.
Slice meat to serve. Serve with sauce. |
Serves 8 |
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Calories |
343 calories |
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Protein |
23 grams |
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Fat |
14 grams |
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Sodium |
101 milligrams |
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Cholesterol |
77 milligrams |
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Saturated Fat |
-- |
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Carbohydrates |
-- |
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Fiber |
-- |
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