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READY IN 2½ hrs

Spicy Honey Mustard Pork Roast

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"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." — VGREER

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

3 pounds pork roast
1/4 cup honey
2 tablespoons Dijon mustard

2 tablespoons black pepper
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt

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Directions

Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
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.

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PREP 15 mins
COOK 2 hrs
READY IN 2 hrs 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 15, 2004

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 the honey mustard sauce from burning onto the bottom. Keeping just enough water in the bottom throughout the baking process makes a really flavorvul juice that would go well with throwing some potatos in for the last 30 mins. However the combination of flavors are simple and wonderful and I am quite happy I found this recipe. Thanks V Greer :)

—ANASYRIA

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Most Helpful Critical Review

Jun 17, 2012

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 amount of sauce (except for the pepper, only used 2 teaspoons). Placed it in the crockpot, added a 1/2 cup of water to the bottom and cooked on low for 8 hours. Pork wasn't as tender as I'd hoped, but I think that was my mistake - the cut of roast was too thick to tenderize in 8 hours. The sauce tasted pretty good, especially after I boiled the drippings and added some cornstarch for a gravy. Yum. I had added potatoes under the pork with a layer of onions on top, hoping they'd soak the flavor of the honey mustard, and, unfortunately for me, they did. Folks, honey mustard and potatoes do NOT mix, so don't do what I did. Ended up tossing out the potatoes and saving the roast. Stick to the recipe and double the sauce and it'll turn out great.

—Sina85

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309 Ratings

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Apr 09, 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!

—Peach822

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Feb 20, 2007

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 hour and they were wonderful, but I was really looking for a sauce to put over the pork roast when we ate it. These flavors were soooooo good, I wanted more! Thanks for a great recipe! Even our Miss Picky 2 year old ate it! UPDATE - 10/18/06 Made it again with a little water in the bottom (about 1/3 c) and put a can of whole potatoes in the same pan to roast. The water helped to make a little sauce that was DIVINE on the potoates and the meat. Ummmmmmmmmmmmmmmm, goooooooood!

—COURTNEYGRIFF

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Jan 18, 2004

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) covered pan after turning roast over. Came out wonderfully moist and tender. Wanted lots of sauce so diluted about 1 Tblsp cornstarch in 1/2 cup water, added to drippings and boiled. Yum, yum!

—A cook in Mexico

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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!!!

—Aspiring Chef Rita

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Jul 23, 2003

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 pungent enough for my family. I cooked mine covered for two hours, then uncovered for one more hour. Three hours at 300 degrees was perfect for a 3.25lb roast.

—MAGGIE MCGUIRE

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Feb 03, 2004

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.

—CLOVERDALE1

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Nutrition

Calories
244 kcal
12%

Carbohydrates
14.1 g
5%

Cholesterol
79 mg
26%

Fat
8.8 g
14%

Fiber
0.6 g
3%

Protein
26.5 g
53%

Sodium
366 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Honey Mustard Pork Roast

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 244
Calories from Fat: 79

% Daily Value *
Total Fat 8.8g 14 %
Saturated Fat 2.8g 14 %
Cholesterol 79mg 26 %
Sodium 366mg 15 %
** Potassium 381mg 11 %
Total Carbohydrates 14.1g 5 %
Dietary Fiber 0.6g 3 %
Protein 26.5g 53 %
Sugars 11.6g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 15 %
** Thiamin 61 %
** Niacin 90 %
** Vitamin B6 44 %
** Magnesium 11 %
** Folate < 1 %

* 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.