Roast Pork Loin with Thyme-Honey Mustard Sauce

Total Time

Prep: 25 min. + marinating. Bake: 1 hour + standing


6 servings

Updated: Jan. 01, 2018
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
Roast Pork Loin with Thyme-Honey Mustard Sauce Recipe photo by Taste of Home


  • 1 boneless pork loin roast (2 to 3 pounds)
  • 1 cup chicken stock
  • 1/2 cup honey
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup canola oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon spicy brown mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • Coarse sea salt


  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.
  2. Preheat oven to 375°. Transfer roast and marinade to a greased 13x9-in. baking dish. Sprinkle roast with salt and pepper.
  3. Bake until a thermometer reads 145°, 60-70 minutes. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing.
  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.