Reviewed: Apr. 27, 2005

Yum!! I loved this, I used spicy mustard and every slice was eaten right off. Very easy, a great standby recipe!

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Reviewed: Jan. 1, 2005

I did a 4 1/2 lb roast. Did divide sauce into thirds, and on the last turn covered it with aluminum foil. Did cook it a total of 3 hours. The whole family loved it. Even my husband. He kept sneaking some behind my back before and after dinner.

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DAKOTA87

Cooking Level: Expert

Home Town: Williamstown, West Virginia, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 14, 2004

My husband loved it, me and the kids thought it was pretty good. I ran out of Dijion mustard so I used dry mustard instead. I didn't crush the thyme- because I didn't read to until after I had put it in the oven but besides that I think I followed the recipe. I did have to cook it longer then directed- I used a pork lion tip roast (don't know if the cut is the same width as a regular pork roast?) and cooked it about 1 and 1/2 before it read 150- It was 160 by the time we ate it and perfectly juicy. Will make it again because my husband loved it.

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KDA949

Cooking Level: Expert

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Reviewed: Nov. 21, 2004

This was ok. Way too peppery.

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Exarmymedic

Cooking Level: Expert

Home Town: Eagar, Arizona, USA

Living In: Mountain View, California, USA

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Reviewed: Nov. 12, 2004

great after kick

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STMOSERSLOVE

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Reviewed: Oct. 24, 2004

Best pork roast I ever had. Everyone loved it. I used half of the peppper and it was perfect.

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livluvlaugh

Cooking Level: Expert

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Reviewed: Sep. 2, 2004

this was good. i did take the advice of others and cut down on the pepper (thank god because that would have been way too much), i used 1tsp (2tsp since doubled and it wasn't spicy at all but i wouldn't want to add too much more). i also doubled the sauce since i like a lot of sauce. one other thing that i thought was that the thyme was quite overpowering!. you could really taste it in there in a strange sort of way. i will cut down on the thyme the next time i make this -(i haven't read anyone else say this so it must have been just my partner and i who thought that). i feel like the mixture also needs something else added but i'm not sure what, maybe some garlic?. it wasn't too sweet for my taste. it's definitely different from other pork roasts i've had.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 22, 2004

I used this on pork fillet and it was really very good--just a bit too sweet for me (and I really like sweet meat!). I will definitely make it again with just a touch less honey. Also, it couldnt be simpler!!

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 30, 2004

Excellent recipe! I followed the directions with no alterations and it came out wonderful! I feel that it needs a little something extra still though, like maybe marinating the pork roast in a similiar glaze over night.

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Mr. Monty

Cooking Level: Intermediate

Home Town: Oakhurst, California, USA

Living In: San Jose, California, USA

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Reviewed: May 25, 2004

The first time I made this I cut the pepper in half and added some water to the pan. It was good but still very peppery. Now I only use 1 tsp fresh ground pepper, add water to the bottom, and add some fresh garlic. I cookd one hour covered (basting occassionally) and 45 minutes uncovered basting frequently. It really is good and has been addes to my recipe book.

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mommyluvsnoah

Cooking Level: Intermediate

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Reviewed: May 15, 2004

Nice change of pace for pork roast, excellent gravy. Just didn't think it was quite a 5 star recipe, but I would make it again.

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Larry J

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Reviewed: Apr. 16, 2004

the flavors are fabulous!! I even messed up and dumped all the sauce on before I cooked it, tasted the same as when I remembered to use 1/2 and the other 1/2 an hour later. yummy!

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GINADJ

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Reviewed: Apr. 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 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!

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Peach822

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2004

I used a lean pork roast which didn't have much fat at all. Came out a little dry. I think a pork butt roast would have been more moist. It was good but we prefer the "Tangy Slow Cooker POrk roast" from this site way better. Thanks Michele, Cambridge Ontario

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Mar. 20, 2004

Wow...I think this was the best pork I have ever made. It always seems to come out dry for me, but this was delicious. Perfect as is. Will definitely make again. Thanks!

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NIKKIROSE

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2004

This was good. I ended of overcooking, so was a little on the dry side. Will make again, but will make sure I don't overcook.

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MICHELEMC

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Reviewed: Mar. 8, 2004

This was divine. I used a pork shoulder roast, and cut out most of the fat. I didn't use all of the pepper, but the sauce was delicious. Didn't overwhelm the meat, and the meat came out very moist. Not dry at all. I didn't even make a gravy, and we didn't need it. I think this may be the only recipe for pork roast I will use.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Feb. 29, 2004

This is VERY quick and easy and was a big hit with my family, which includes 2teenagers! I only used half the recommended pepper, as my son is somewhat intolerant to hot spices, and it was still good. I will definitely use this recipe again.

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GlitZgirl

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Feb. 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 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!!!

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