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Savory Mustard Pork Roast Recipe
Savory Mustard Pork Roast Recipe photo by Taste of Home

Savory Mustard Pork Roast Recipe

Read Reviews (2)
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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
TOTAL TIME: Prep: 20 min. Cook: 6 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours + standing
MAKES: 8 servings

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

  1. 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.
  2. 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 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.
Originally published as Savory Mustard Pork Roast in Simple & Delicious February/March 2013, p38

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

Reviews for Savory Mustard Pork Roast(2)

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   (2)
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MY REVIEW
Reviewed Feb. 9, 2013

Excellent! My family thoroughly enjoyed it and it's going to be part of our meal planning for sure!

MY REVIEW
Reviewed Jan. 8, 2013

Easy recipe. Great flavors. Hats off to the chef that created this recipe.

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