Taste of Home
Roast Pork Loin with Thyme-Honey Mustard Sauce
TOTAL TIME: Prep: 25 min. + marinating. Bake: 1 hour + standing
YIELD: 6 servings.
A thyme, honey and mustard marinade lends special flair to this tender pork loin. My family looks forward to this roast for Christmas dinner. I even had a chef compliment me on it. —Kelly Williams, Forked River, New Jersey
Ingredients
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1 boneless pork loin roast (2 to 3 pounds)
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1 cup chicken stock
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1/2 cup honey
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1/4 cup unsweetened pineapple juice
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1/4 cup canola oil
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1 teaspoon dried thyme
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1/2 teaspoon spicy brown mustard
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1/2 teaspoon salt
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1/2 teaspoon coarsely ground pepper
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Coarse sea salt
Directions
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1.
Place the roast in a large bowl or shallow dish. In a small bowl, whisk the stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Turn pork to coat; cover and refrigerate 1-2 hours.
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2.
Preheat oven to 375°. Transfer roast and marinade to a greased 13x9-in. baking dish. Sprinkle roast with salt and pepper.
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3.
Bake until a thermometer reads 145°, 60-70 minutes. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing.
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4.
Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes, stirring occasionally. Spoon over roast; sprinkle with sea salt.
Nutrition Facts
4 ounces cooked pork: 366 calories, 16g fat (3g saturated fat), 75mg cholesterol, 331mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 30g protein.
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