Honey Mustard Pork Roast
Ingredients
3-4 lb (1.4-1.8 kg) boneless pork loin or pork shoulder
⅓ cup honey
¼ cup Dijon mustard
2 tablespoons whole grain mustard (optional, for extra texture)
2 tablespoons olive oil
2 tablespoons apple cider vinegar
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Optional vegetables:
1 lb (450 g) baby potatoes
4 carrots, cut into chunks
1 large onion, cut into wedges
Instructions
Pat the pork roast dry with paper towels.
In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard (if using), olive oil, apple cider vinegar, garlic, thyme, rosemary, paprika, onion powder, salt, and pepper.
Place the potatoes, carrots, and onion in the bottom of a roasting pan or slow cooker if using.
Place the pork roast on top and coat it evenly with the honey mustard mixture. Reserve a few tablespoons for basting if desired.
Oven Method
Preheat the oven to 350°F (175°C).
Roast uncovered for 1½-2 hours, or until the internal temperature reaches 145°F (63°C).
Baste once or twice during cooking with the reserved glaze.
Remove from the oven and let the roast rest for 10-15 minutes before slicing.
Slow Cooker Method
Cook on Low for 6-8 hours or High for 3-4 hours, until the pork is tender.
For a thicker sauce, transfer the cooking liquid to a saucepan, simmer for 5-10 minutes, or thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Serving Suggestions
Serve with:
Roasted potatoes
Mashed potatoes
Rice or buttered noodles
Steamed green beans
Roasted Brussels sprouts
A fresh garden salad
Prep Time: 15 minutes
