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Honey-Mustard Pork Roast Recipe
Honey-Mustard Pork Roast Recipe photo by Taste of Home

Honey-Mustard Pork Roast Recipe

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Family and friends are surprised when I tell them this impressive-looking roast is easy to prepare. I simply marinate the roast a few hours, then pop it in the oven. While it bakes, I whip up the sauce to serve alongside. —Grace Brennfleck, Clairton, Pennsylvania
TOTAL TIME: Prep: 5 min. + marinating Bake: 55 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. + marinating Bake: 55 min. + standing
MAKES: 6-8 servings


  • 1-1/2 cups beer or ginger ale
  • 1 cup Dijon mustard
  • 2/3 cup honey
  • 1/2 cup olive oil
  • 16 garlic cloves, minced
  • 1/2 cup minced fresh rosemary, or 4 teaspoons dried rosemary, crushed
  • 1 boneless pork loin roast (2 to 2-1/2 pounds)
  • 1/2 cup heavy whipping cream


  1. In a small bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Pour half into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from pork. Place roast on a rack in a roasting pan. Bake, uncovered, at 350° for 55 to 65 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before carving.
  3. Place reserved marinade in a small saucepan. Add cream and pan drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until reduced. Serve with sliced pork. Yield: 6-8 servings.
Originally published as Honey-Mustard Pork Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p69

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Dec. 12, 2012

"Will write rating after we try it! Looks easy and should be a treat for a holiday change."

Reviewed Aug. 19, 2010

"so very delicious and easy!"

Reviewed Jan. 10, 2010

"I accidentally clicked 4 stars and meant to click 5 stars. The system wouldn't let me change it! Definitely a 5-star recipe!"

Reviewed Jan. 10, 2010

"Very easy and very good. I have made this several times and it always turns out great."

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