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Savory Mustard Pork Roast

Savory Mustard Pork Roast
The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness. —Ezra Elkon, Charles Town, West Virginia
8 ServingsPrep: 20 min. Cook: 6 hours + standing

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) beef broth
  • 1/2 cup dry red wine
  • 3/4 cup stone-ground mustard
  • 6 garlic cloves, minced
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 1 teaspoon dried thyme
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Directions

  • Sprinkle roast with salt and pepper; brown in oil in a large skillet
  • on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and
  • onion; pour broth and wine around meat. Combine the mustard, garlic,
  • honey, molasses and thyme; pour over pork. Cover and cook on low for
  • 6-7 hours or until meat is tender.
  • Remove roast; cover and let stand for 15 minutes before slicing.
  • Meanwhile, skim fat from cooking juices; transfer juices to a small
  • saucepan. Bring to a boil. Combine cornstarch and water until
© Taste of Home 2013

2 of 2

Savory Mustard Pork Roast (continued)

Directions (continued)

  • smooth; gradually stir into the pan. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Slice pork and serve with sauce.
  • Yield: 8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013