Reviewed: Aug. 22, 2008

Everyone liked this. I put water in the bottom of the dish and made an interesting, sweet gravy with that. I roasted this for about a half hour longer. Succulent.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jun. 22, 2008

It was good. I may make it again but I was not "WOW'd" by this pork roast. I made it with the full amount of pepper which wasn't bad on the meat but if you choose to make a sauce from drippings, as suggested by other reviewers, it's way too peppery. You also loose all Dijon flavor I forgot I even used it until I wrote this review.

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Annie

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

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Reviewed: May 29, 2008

I've had this in my recipe file for sometime and keep coming back to it. Why? Because it works, it's delicious and easy to make with on-hand ingredients. Out of the ordinary but somehow, just right. Many thanks for another great "go to" that puts a little spark into family mealtime!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: May 2, 2008

Good and easy. Only used 1/2 the pepper, it seemed spicy enough without being overpowering.

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DaB

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Englewood, Colorado, USA

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Reviewed: Apr. 28, 2008

Very good recipe, I used 1 T of the pepper and it was just right. I also put the water in the bottom of my dutch oven, and after removing the roast, deglazed the pan with white wine, added some cornstarch and served with the sauce. VERY GOOD. Even my picky eaters (who claim not to like mustard) gobbled it up.

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brandergal

Cooking Level: Intermediate

Home Town: St. Ignatius, Montana, USA

Living In: Kalispell, Montana, USA

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Reviewed: Apr. 2, 2008

This was good, but the pepper was over powering. I will make it again but cut half the pepper

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KellyJo

Cooking Level: Intermediate

Home Town: Spearfish, South Dakota, USA

Living In: Traer, Iowa, USA

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Reviewed: Mar. 23, 2008

Outstanding recipe! I added water to the roasting pan and cut a large Vidalia onion in wedges and roasted them along with the pork. At the end I made gravy form the juices left in the pan. Incredibly delicious.

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Bill S

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Reviewed: Feb. 24, 2008

This was great. I did decrease the amount of pepper; based on some of the other reviews, and used about 1tbsp. I'm happy I did, the pepper stood out without being overwhelming, and the honey gave the pork a subtle sweetness. Thanks.

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Sunflower

Cooking Level: Beginning

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Reviewed: Jan. 23, 2008

The meat never got the flavor from the mustard or honey - very disapointed.

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Cathy

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Reviewed: Jan. 15, 2008

It was good, I really didn't taste the honey mustard though....maybe I didn't use enough? Very moist and tasty roast.

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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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Reviewed: Dec. 16, 2007

I added 1/2 cup water as others have suggested. This turns out yummy. I love the pepper, but some may want to tweak it to their tastes!

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skyblue

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Reviewed: Dec. 6, 2007

My family gobbles this down every time I make it. I always wrap it up in tin foil before throwing it in the oven. It keeps it nice and moist. The flavor is great and it is always a hit. This is a must have for a nice supper! I make cheddar mashed potatos, a veggie and some sweet dinner rolls with it.

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tsorenson21

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2007

Way too much pepper. I like my food well seasoned, but the pepper left such a burning sensation on my tongue I didn't care for it. And I only used 2 teaspoons of pepper.

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Tiffany

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Sep. 19, 2007

I added 1/2 cup water to the baking dish as others suggested and marinated the pork in the sauce for about 2 hours. (Glad I added the water). I thought it was okay, my hubby loved it. Next time I will add crushed red pepper and more thyme to kick this up alittle bit. It just tasted sweet to me, with no real complimentary flavor to go with the meat.

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princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Jun. 5, 2007

Very Good...I ended up marinated my roast overnite for more flavor...I also had to cook it for 3 1/2 hrs with tin foil on top and also added some water..Very tasty and tender..made a delicious gravy

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crazyblonde

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Reviewed: May 30, 2007

I'm giving this 4 stars only because I felt the 2 T. of pepper was a bit much. I will try 1 T. next time. Otherwise, very good.

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MeganM

Cooking Level: Expert

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Reviewed: May 7, 2007

Good sauce....now if we could only get away from factory raised pork and get some with a little flavor, like in the old days.

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sparky

Cooking Level: Beginning

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Reviewed: May 1, 2007

This was a great VERY simple way to prepare a pork roast. I cooked mine in the slow cooker with cubed potatoes and carrots on the bottom. I made the sauce as written except for less pepper than was called for. The smell in my kitchen was fantastic! I will definately make this again, but use a little more honey and mustard and cut the Thyme down to 1/4 tsp for preference. I may also add some fresh minced garlic too. I didnt add any water to this sauce as the cooker does that on its own.

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MAZZO

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Apr. 17, 2007

So Yummy! I doubled the sauce, used only 1T pepper and added 1/2 cup water. Threw the everything in the slow cooker on low 8 hours. Everyone loved it. My picky 5 year old asked for seconds.

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jpennell

Cooking Level: Intermediate

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Apr. 5, 2007

This was good - but it took forever to cook and I only had a 2 lb roast! The glaze flavors were nice, but quite subtle - maybe next time I need to make more slits in the roast so it will soak in better.

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