I've never had a pork roast seasoned with honey and mustard so I wasn't quite sure what to expect but I was anxious to give it a try. What I DID know was that I don't like sweet on meat, so I immediately knew I'd have to reduce the honey to 2 T., which worked out well for me. I added about a tablespoon of whole grain mustard along with the Dijon to give the rub more complexity, but that certainly wasn't a necessary addition. Whether you'd use freshly cracked pepper or just regular ground pepper, 2 T. is excessive, so I just gave it several grinds of the pepper mill, to taste, as well as some salt. As a matter of personal preference I used fresh chopped rosemary, about a tablespoon, rather than thyme, as well as 2 cloves of garlic, minced. This rub was gorgeous and I hoped it was a sign that this roast was really going to be good. Since pork is now so lean, I didn't want to risk it drying out in the oven so I wrapped three strips of bacon around it which also gave it great flavor and was a wonderful contribution to the pan gravy I made from the drippings. Finally, I felt more comfortable with a higher roasting temperature, so into the oven at 350 degrees it went, for about an hour and twenty minutes - no slits, no turning, no brushing with more of the honey-mustard mixture. It was perfectly done, moist and tender - but you've got to like "what's on it," as Hubs put it. I did, he did not. Except for 2 T. of pepper (!) this is a nice recipe.
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I've never had a pork roast seasoned with honey and mustard so I wasn't quite sure what to...