The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 2, 2009
Great as is. We have made it twice and the gravy is to die for!! Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 2, 2009
Our roast turned out really moist and delicious. However, both my husband and I found the sauce to be too sweet overall.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 2, 2009
Very good. I followed what people suggested and added less pepper. Will make again. Very juicy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 1, 2009
This recipe is very good. I was continually impressed with each bite. I often feel like I have failed after making pork dishes as I tend to make them dry and a little lack luster in the taste department, not the case with this recipe! Thanks a million!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 15, 2009
I think that it's best to sear off a roast before taking it to the oven. I did that with this recipe and the outcome was spectacular. The glaze works perfectly with the combination of temperature and time, and the spiciness suited me and my dinner companions. You will do fine to take the roast to 165F only--it will be much more moist than a 170F roast, and won't be any less safe. (The bad stuff doesn't make it past several minutes at 147F.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 12, 2009
SO flavorful! We have made this many times and are always coming back for more.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 8, 2009
This was very good, and easy to make with ingredients I had on hand. I will make again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 5, 2009
this was ok. it was moist, but the flavor just wasnt what i had hoped for. everyone ate it, but i dont think i will add it to my rotation.
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Cooking Level: Expert

Home Town: Waco, Texas, USA
Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 5, 2009
We love this recipe... it's my husbands favorite pork roast. I have made it multiple times now... no muss, no fuss.. great recipe.
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Gin

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 4, 2009
This was very good but next time I will increase the mustard and reduce the honey. It was a little too sweet. I put it in the slow cooker for 9 hours on low wrapped in foil as suggested by someone else. It was so tender it cut with a fork.
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Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 8, 2009
This recipe was a good one. I used a two lb. pork tenderloin, doubled the honey and mustard, used spicy brown mustard instead of dijon, and added several cloves of finely chopped garlic. Wrapped it tightly in foil as another reviewer suggested and cooked it in the crock pot for about 7 hours, half on medium heat and half time on low. Very tender, came out a lot like a pot roast, shredded easily with a fork! Will throw BBQ sauce on leftovers to make BBQ pork sandwiches.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 7, 2009
Thie recipe is great. I did follow others recomendations and cut the pepper and added water to the pan. I also made a double batch of the "sauce" since I had a rather large 3 lb roast with a bone. The only complaint was from my wife and that was because the sauce made a mess in the pan that had to soak for days to come clean.
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Cooking Level: Expert

Home Town: Noble, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 17, 2008
Followed the directions (w/ a slight reduction in pepper) and found that this came out a bit dry. Next time I would make some extra sauce and add it in the last few minutes of cooking or afterwards. Nice flavor though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 1, 2008
This was very nice pork. I reduced the amount of black pepper per others reviews, as well as added a bit of water to the bottom of the pan. I liked the strong flavor of the dijon mustard and the subtle sweetness of the honey. We used the leftovers the next day on Cuban Medionoche Sandwiches from this site which were great!
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 9, 2008
This was very good and very tender. I loved it. I used half the amount of pepper also.
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Cooking Level: Expert

Home Town: Walnut Creek, California, USA
Living In: Reno, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 25, 2008
Delicious! I followed the advice of reducing the black pepper (to 1 Tbsp), and I'm glad I did. It was REALLY spicy. I might even go down to 2 tsp next time. But, that aside, this was still terrific! My husband was wowed and thought I'd worked so hard on it - nope! It's incredibly easy, so I'll definitely be making it again. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 14, 2008
Wow, this was wonderful. I only used 1 tsp pepper and it was just right. I did add some water to the bottom of the pan. will make again.
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Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA
Living In: Riverton, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 10, 2008
The sauce for this recipe is awesome. I didn't have a roast so I used pork chops. I doubled the sauce recipe (except the black pepper, only used about 1 Tbsp total). I put about half of the sauce on some pork chops and put them on the grill. Then I mixed about 2 tablespoons of mayo into the remaining sauce. Served the sauce along side some grilled potato wedges I made as well. My husband and son ate every bite and they don't even like honey mustard!
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Cooking Level: Intermediate

Home Town: Jeffersonville, Indiana, USA
Living In: Fort Knox, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 4, 2008
This recipe is mouth watering...delicious!!!! Thank you so much for sharing. I did add 1/3 cup of water as suggested in one of the reviews and made gravy thickened with corn starch...it is just incredible! :)
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