Spicy Honey Mustard Pork Roast

Spicy Honey Mustard Pork Roast


"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."
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2 h 30 m servings 244 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
  2. Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
  3. Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 357 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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 amoun...

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Most positive
Least positive

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 t...

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 tig...

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 ho...

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...

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) cove...

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 punge...

Pork loins were on sale this week, so I needed a recipe, I cooked two loins about .75kg each (l & 1/2lbs)in a roaster, no lid and a tad of water on the bottom. I included pepper, but not nearly ...

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.

We really liked this, but it wasn't as tender as I hoped-probably my fault.The sauce was to die for. I used more mustard, less honey, less pepper and thickened it up. Will make again and might t...

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