Savory Mustard Pork Roast
TOTAL TIME: Prep: 20 min. Cook: 6 hours + standing
YIELD: 8 servings.
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
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.
Nutrition Facts
4 ounces cooked pork with 1/2 cup sauce: 395 calories, 21g fat (6g saturated fat), 101mg cholesterol, 1103mg sodium, 18g carbohydrate (12g sugars, 2g fiber), 31g protein.
© 2024 RDA Enthusiast Brands, LLC