Savory Mustard Pork Roast Recipe

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

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours + standing

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

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.
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

Nutritional 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.

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  • 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
  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

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Reviews forSavory Mustard Pork Roast

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robbrd User ID: 1292786 245139
Reviewed Mar. 8, 2016

"My husband and kids liked the flavor from the sauce. 4 stars says a lot because they aren't huge fans of pork. I made this to shake things up a bit."

MY REVIEW
ddh310 User ID: 4697394 214199
Reviewed Dec. 6, 2014

"I just made this tonight and it was delicious. A must make!! My hubby doesn't really like pork but he loved it!!"

MY REVIEW
mommyof2keikis User ID: 5964481 125829
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
Jamieandhoward User ID: 7077375 199944
Reviewed Jan. 8, 2013

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

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