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My review
Spicy Honey Mustard Pork Roast
VGREER
"This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste."
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Ingredients
2 h 30 m servings 244 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
- Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
- Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 244 calories; 8.8 g fat; 14.1 g carbohydrates; 26.5 g protein; 79 mg cholesterol; 366 mg sodium. Full nutrition
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Reviews
Read all reviews 294396 Ratings
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Most helpful positive review
8/27/2003
This recipe is worthy of 5 stars, only I think maybe ( and this could totally be only me that thinks this) the instructions should have included a bit of water in the bottom of the pan to keep t...
Most helpful critical review
4/22/2011
Well, I tried this a few months ago and wasn't too impressed, so I decided to give it another shot today and see if I could improve it. I used this recipe in the crockpot, and doubled the amoun...
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8/27/2003
This recipe is worthy of 5 stars, only I think maybe ( and this could totally be only me that thinks this) the instructions should have included a bit of water in the bottom of the pan to keep t...
4/9/2004
Used the slow cooker for this and it was delicious. I had a 1 1/2 lb pork loin. Laid it on a piece of foil (without browning it first) and poured the mustard mix over it. Wrapped the foil tig...
3/3/2006
We loved the flavor in this recipe!!! I wish I had taken the advice of other reviewers and added a little water to the bottom and made a sauce. I added some potatoes to the pan for the last ho...
2/23/2004
Five Star Plus - I used the exact amts stated for the sauce - will use a little less pepper next time. I also put slivers of garlic into the slits before I brushed on the sauce. I cooked it for...
9/2/2003
This was sooo easy and sooo good! Based on previous reviews a) used 1 tsp pepper but might increase to 1 Tblsp next time, b) added water to cover bottom of pan and that was a great idea, c) cove...
3/21/2003
This was an unbelievably moist and tasty roast. The unique honey/mustard/pepper marinade made it very flavorful. I, like many others, cut back on the pepper. I used only 2t which was quite punge...
4/22/2011
Well, I tried this a few months ago and wasn't too impressed, so I decided to give it another shot today and see if I could improve it. I used this recipe in the crockpot, and doubled the amoun...
11/4/2002
Pork loins were on sale this week, so I needed a recipe, I cooked two loins about .75kg each (l & 1/2lbs)in a roaster, no lid and a tad of water on the bottom. I included pepper, but not nearly ...
7/12/2003
So good, I didnt have a roast so used chops and grilled they were so tender, juicy, and so flavorful. Will keep this recipe handy.