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Honey-Mustard Pork Roast

 Honey-Mustard Pork Roast
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
6-8 ServingsPrep: 5 min. + marinating Bake: 55 min. + standing


  • 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


  • 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.
  • 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.
  • 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.

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Honey-Mustard Pork Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.