Marinated Pork Roast

This was very good but it definitely needed a longer cook time. I had a 4 1/2 pound roast I did on the bbq at about 350 for two hours. Wasn’t even close to being done. Either allow 3 hours or cook at 400 for Two hours instead.

I followed the instructions but I didn’t have any lemon pepper so I substituted lemon thyme, lemon juice and a tsp of pepper. It was just ok. I think I will try lemon zest with more lemon juice next time and take the lid off for about the last 15-20 minutes to caramelize the outside of the roast.

Delicious! I baked mine at 375. Had the fatty side up and cooked until the top was slightly burned. Tender and tasty.

I used a 2lb pork rib end roast so I cut the marinade in 1/2. I’d probably use even less worcestershire next time.

I had to use spicy mustard as I was out of mustard powder, and I threw in 1/3 cup of bourbon. Marinated overnight. It was incredible! Seared the meat first, giving it a delicious crust and keeping the juices inside. I’ll definitely keep this on my favorites list. Family loved it.

Mixed in a bowl and poured into a gallon ziploc baggie with a pork loin roast. Refrigerated overnight. It turned out awesome. The smell from the ACV as strong but it wasn’t that way when roasting. This recipe is a keeper!

excellent flavors! Was a hit on my table!

love it !! Hubby put it in our grill with a smoker box for 2 hrs and it was amazing ! I did not wrap it in foil so it was kind of dry but not terrible.

We marinated this overnight, and the flavors weren’t very noticeable in the meat. It was pretty much a “honey mustard” roast. Not my favorite, but it was ok.

My substitutions: 1 tsp mustard powder, no seed 1tsp lemon juice for lemon pepper celery seed for celery salt added 1/2 C Olive oil

I would probably use again just not on a pork roast maybe a pork tenderloin. I’m not a big fan of pork roasts. Otherwise good flavor.

Double the marinade, and I grilled a pork butt instead of a loin. It just fell apart on the serving platter. My new favorite thing to grill!

One of the best marinades I have ever used on a pork roast. Everyone loved it and I couldn’t stop taste testing while I sliced it! The next day I used the leftovers in cuban sandwiches and that was terrific also. Next time I will buy a bigger roast. Can’t say enough about how good it was.

For a guy who likes to BBQ but works graveyards this marinade is super easy and quick. It made a difference turning a simple, so-so piece of pork, into a 3 hours taste of grilling yum! Simple ingredient, easy prep and quick turn around to the grill, then plate.

this was absolutely delicious.. i used this to marinate three decent sized bone in pork chops.. i think i could have added one more pork chop and wish i would have b/c it was that good.. instead of 1/2 cup of worcestershire i used 2 T worcestershire and 3 T low sodium soy sauce.. i left out the honey.. added an extra T of cider vinegar.. i only had black mustard seeds so i used 1/4 tsp of it (as i’ve heard they’re stronger tasting than the regular kind).. celery seed for the celery salt and 1/2 tsp of garlic powder for the fresh.. also added 1/2 tsp of red chili flakes.. i can’t wait to make this again.. ty for the recipe

No leftovers! I followed the recipe with slight modifications. I didn’t have mustard seed so I doubled the dry mustard and used apple cider vinegar. I inserted 4 cloves of slivered garlic into the meat and marinated for 5 hours. Next I cooked in the slow cooker on low for 5-6 hours then boiled down the liquid and served over the meat and mashed potatoes. Definitely a keeper, thanks for sharing.

I made this pork roast tonight! Delicious! Roasted it in an electric oven at 325 dgrees for 80 minutes—-just a little too long…think 70 minutes would have been perfect. It was still wonderful, great flavor! A keeper!

Great flavor! We used this on a pork roast. I poked holes in the roast and marinated it overnight. I didn’t have honey but it still tasted lovely. Then I threw it and the marinade in the slow cooker on low for 8 hours with halved potatoes and carrots. It ends up turning out more like pulled pork in the slow cooker but that’s no biggie to me. It was even better the next day!! We will make it again for sure.

The flavor was pretty good but the pork was dry. I’ll try brining it first next time. Definitely worth tinkering with. I made sure to stab the meat several times to help get the flavor in the middle.

The Worcestershire sauce in this is unbelievable! My daughter could tell there was mustard in it, which shows what a fine palate she has! We sliced it VERY thin after doing a rotisserie on the grill for 1 hour 45 mins. Incredible!

I used this recipe and it was to die for! I did however had to improvise on some of the ingredients. I had a 4# pork roast. I doubled the marinade,using a full cup of worcestershire, I used 2 tablespoons of Karo syrup instead of honey and used 2 tablespoons of brown sugar for the other part of the sweetness also to help brown the meat better. I used 4 tablespoons apple cider vinegar, 2 tablespoons regular mustard.I used fresh garlic diced.Tripled the cloves. I didn’t have lemon pepper so I used 2 teaspoons lemon juice and half teaspoon pepper. I added 2 tablespoons of rosemary leaves. I preapered the meat by washing and patting dry, scored the part with the fat and forked the rest of the meat all the way around. Marinated over night. Turning after 2 hours. I am a night owl. I put all of the marinade and meat in a roasting pan coupled with some vegetable stock about a cup added red potatoes with the skins still on onion, and carrots. roast uncovered at 325 for 70-80 minutes. Used the juices to make gravy, melt butter in pan add flour, (equal parts,) make a rue and let cook for about 1-2 minutes stirring constant. Add enough stock to make a nice thickness, stirring continuely so it doesn’t stick. Med heat. Let cook about 5-7 minutes.. oh so grand!