Reviewed: Nov. 4, 2009

This was alright. It was easy enough to throw together and the pork was tender, but the taste of the finished product just didn't impress me and I usually really like the combo of honey and mustard.

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RoseRover

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

This was awsome! My boyfriend said it was his favorite meal in a long time. He said to make it as often as I want!

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Danielle Laroche

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 17, 2009

Was a good recipe but can't say my favorite. Didn't have the flavor i expected. I rate it a three star at best.

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chic

Cooking Level: Intermediate

Home Town: Bedford, Pennsylvania, USA

Living In: Cumberland, Maryland, USA

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Reviewed: Oct. 4, 2009

This was yummy, my roast turned out nice and moist with good flavour! Like many others, I added some water to the pan and reduced the pepper by at least half, 2 tbsps of pepper seemed like way too much!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Sep. 2, 2009

Very good! I only added 1 TBS of pepper. 2 TBS is a lot of pepper. I did have to turn the roast over to keep it from burning on the bottom. It turned out very well.

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jnl

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Reviewed: Jul. 28, 2009

Amazing recipe! I too added about 1/2 cup of water to the bottom of pan, and did not flip the roast (the top had a beautiful brown on it and it was fully cooked through). The sauce was amazing but I did cut down the pepper to about 1tsp, which was plenty. Added some chunked red russet potatoes for the last hour of baking, came out perfectly done and deliciously seasoned! Will certainly make this dish again soon!

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AmyS

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

I made this according to the instructions, and it came out fantastically. Am making again today, and I can't wait. Definitely going to add some potatoes and make the gravy this time...

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joeygirl702

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Reviewed: Jun. 22, 2009

this is a really solid recipe :) i gave it 4 stars because it didn't knock anybodies socks off - but it was very well received.

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mrsmaggiehunter

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Reviewed: Jun. 9, 2009

I made this in the crockpot with a 3lb boneless pork shoulder picnic roast. I placed on a piece of foil then poured the sauce over it and wrapped the foil up. Set it to cook on low for 2 hours and high for 3 hours then removed the drippings and added flour & milk in a pan and made a gravy to pour over top. The gravy was wonderful, the meat however didnt absorb alot of the flavor, could have been my fault though. Overall very good recipe, I did leave out the thyme and used about 1T fresh ground black pepper.

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kelc84

Cooking Level: Intermediate

Living In: Decatur, Illinois, USA

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Reviewed: Apr. 28, 2009

Absolutely delicious - added water in pan as suggested by others and cooked 1 1/2 hour covered; 1 1/2 hour uncovered - my oven ususally takes longer - definitely a keeper!

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BLUEHERON1

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

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Reviewed: Apr. 26, 2009

Maybe our tastes are a little different, but my boyfriend and I weren't too impressed. I had high hopes for this recipe since it got such good reviews. We were going to a potluck and I was looking for ideas for a pork roast. I was actually a little embarassed to bring it. After it was done cooking, it just didn't seem seasoned enough. I added more salt...a little garlic powder and some parsley to let set for awhile before serving to spice it up. There were plenty of leftovers, so I'm guessing the other people weren't too impressed either. Sorry for the bad review, but I'm just being honest with my our opinion.

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SANDIEGOCINDY

Cooking Level: Expert

Home Town: Mexico, Missouri, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 10, 2009

It was Delicious!! I added water to the bottom after reading many review. The peppery honey mustard taste was excellent! I didnt have any thyme though so I grabbed some Italian seasoning instead and used garlic and onion in the slits. I cook in a toaster oven, so the time of course was a long longer but I didnt have to turn it over durring the middle. I will again make this

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new2cookin

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Reviewed: Apr. 8, 2009

Great recipe. I added about a 1/2 bottle of white wine to the bottom of the pan. Adds moistness as well as keeps it from burning.

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leslee123

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

A good hit on a lazy day. After a long day at work, my boyfriend loved coming home to it. Love the mustard taste and the pepper flavor was just to our liking.

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Mar. 21, 2009

Wow! Very peppery. I cut the pepper in half as suggested by some others. It was so tasty and easy. We absolutely loved this. I am always looking for recipes that come together quickly, that can be thrown in the oven, so I can do other things. This will be added to that list! thanks.

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Mar. 10, 2009

Everyone loved this recipe. My son, who rarely eats pork, loved it too. I used a pork tenderloin because i didn't have a pork roast.

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patti

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Reviewed: Mar. 5, 2009

It may not be fair to rate this recipe because I used Pork Chops instead of the pork roast. (I was thinking about doing a pork roast for Easter and wanted to try the sauce before springing it on my family.) I also substituted the Dijon mustard with spicy brown mustard, so that may have made a difference in the flavor of the sauce. Also, the recipe called for 2 Tablespoons of black pepper and I thought that was too much and I used only 2 Teaspoons of the black pepper. Now I know that 2 T was too much. I did not care for this recipe and out of 3 I tried, this was my least favorite.

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Ann Karr

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Reviewed: Mar. 4, 2009

I took the advice of previous reviewers and put water in the bottom of the pan. I also added sliced potatoes for the last hour. I didn't have any thyme in the house, but didn't miss it. I used raspberry honey (all I had) and a lemon pepper steak rub instead of plain black pepper. It was delicious. This one is definitely a recipe I'll use again!

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