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Holiday Pork Roast

 Holiday Pork Roast
This moist and tender pork roast always makes a statement when it appears on the table. This is my husband's entree of choice for any occasion. It's a no-fuss favorite because it marinates overnight. —Teri Lindquist, Gurnee, Illinois
12-15 ServingsPrep: 5 min. + marinating Bake: 2-1/2 hours + standing


  • 1/2 cup dijon mustard
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 boneless pork loin roast (about 4 pounds)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups white wine


  • In a small bowl, combine the mustard, soy sauce, oil, garlic and
  • thyme; rub over roast. Place in a large resealable bag. seal bag;
  • refrigerate overnight, turning occasionally.
  • Place roast on a rack in a shallow roasting pan. Sprinkle with salt
  • and pepper; pour wine into the pan. Bake, uncovered, at 325° for
  • 2-1/2 hours until a meat thermometer reads 160°, basting with
  • pan juices every 30 minutes. Let stand for 10 minutes before
  • slicing. Yield: 12-15 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.