"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." — VGREER
Watch video tips and tricks
dried thyme, crushed
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 the honey mustard sauce from burning onto the bottom. Keeping just enough water in the bottom throughout the baking process makes a really flavorvul juice that would go well with throwing some potatos in for the last 30 mins. However the combination of flavors are simple and wonderful and I am quite happy I found this recipe. Thanks V Greer :)
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 amount of sauce (except for the pepper, only used 2 teaspoons). Placed it in the crockpot, added a 1/2 cup of water to the bottom and cooked on low for 8 hours. Pork wasn't as tender as I'd hoped, but I think that was my mistake - the cut of roast was too thick to tenderize in 8 hours. The sauce tasted pretty good, especially after I boiled the drippings and added some cornstarch for a gravy. Yum. I had added potatoes under the pork with a layer of onions on top, hoping they'd soak the flavor of the honey mustard, and, unfortunately for me, they did. Folks, honey mustard and potatoes do NOT mix, so don't do what I did. Ended up tossing out the potatoes and saving the roast. Stick to the recipe and double the sauce and it'll turn out great.
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 tightly around it and place it flat in the slow cooker, on high for 2 hours, then another 7 hours at low. Actually did this overnight. It coated beautifully and was SO tender. Used only about a teaspoon of black pepper. The only change I will make next time is to directly salt and pepper the pork all over before laying it on the foil. Easy!
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 hour and they were wonderful, but I was really looking for a sauce to put over the pork roast when we ate it. These flavors were soooooo good, I wanted more! Thanks for a great recipe! Even our Miss Picky 2 year old ate it! UPDATE - 10/18/06 Made it again with a little water in the bottom (about 1/3 c) and put a can of whole potatoes in the same pan to roast. The water helped to make a little sauce that was DIVINE on the potoates and the meat. Ummmmmmmmmmmmmmmm, goooooooood!
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) covered pan after turning roast over. Came out wonderfully moist and tender. Wanted lots of sauce so diluted about 1 Tblsp cornstarch in 1/2 cup water, added to drippings and boiled. Yum, yum!
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 20 min. at 400 degrees, added water to cover the bottom of pan as others suggested (it keeps the roast moist), lowered temp to 350 and cooked it approx. another 60 min. basting frequently and adding water as needed. I saw no need to turn the roast over. There was a nice amount of pan gravy to use over mashed potatoes. We really enjoyed the flavor! Thanks submitter!!!
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 pungent enough for my family. I cooked mine covered for two hours, then uncovered for one more hour. Three hours at 300 degrees was perfect for a 3.25lb roast.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Honey Mustard Pork Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 79
All you need are 10 minutes to prepare this juicy, tangy roast pork.
Watch how to prepare a succulent herb-crusted pork tenderloin.
See how to make seasoned pork chops baked in a savory mushroom sauce.