Spicy Honey Mustard Pork Roast

Really liked this. Only change I made was cooking at 325F. Also added appx 1/2 cup water to bottom of pot. Wasn’t too spicy for us but still think I would only use 1 1/2 Tb pepper next time. Recipe didn’t say whether to cover or not, I opted to cover.

I would not change a thing. Well, I did spray the dish before I put in the roast. It was flavorful and tender!

Idk what I did the first time making this but this time was better. I however made a few changes as I don’t have Dijon mustard so i used 1 1/2 tablespoons of regular. 1/2 teaspoon of black pepper and added more honey, a little water and some Weber grill mate seasoning roasted garlic n herb. It is great. Thank you for sharing.

I love this recipe! I’ve made it several times. I only use 1 tbsp of pepper though. I put the roast on a sheet pan lined with foil, oiled with a little olive oil. The sauce is great on chicken too.

Great recipe! I took the advise from others and added water to the bottom of the pan. It really helped to keep the pork moist and the honey mustard from burning.

Wonderful flavour and the meat was so tender. Served it with roast parsnips, buttered cabbage, carrots and garlic mashed potato. Yummy

This was pretty good. After reading several reviews, here’s what I did. I had a 4lb pork tenderloin, so I increased the honey to 1/3 cup, mustard to 3 Tbsp and thyme to 1 tsp. I rubbed 2 tsp black pepper into the roast, poured the sauce over it and let it sit in the fridge overnight. Before putting it in the oven I wrapped it in bacon and then baked covered for 2 hours and uncovered for 1 hour. 300 was fine. It turned out quite delicious. I also thickened the sauce in the dish while the roast was resting and poured that over the roast. Yummy and not at all dry.

Yummy yummy

A bit dry

I used spicy brown mustard instead of dijon, and added onion powder and put it in the crock pot on low for about 4 hours and it was AMAZING! My Mom does NOT like honey but she loved this! It made a lot of juice so we made a gravy with it, which was not very good, but not bad either. Probably too sweet from the honey.

This was a big hit on a day when I had no clue what to do with a pork roast I’d thawed out! It was one of those days when I wanted to make something delicious, however, was so tired after housework and gardening all day, that I needed something easy to throw together and just sit back while it was cooking…Here are just a couple of personal notes and tips: 1) I made the mistake of adding my potatoes a little too soon. They, turned out fine, but I’ll add them about halfway through the cooking time when I make it again 2) I made a Gravy Sauce from the drippings in the pan, but I found that it wasn’t necessary because everything was flavored and juicy on its own :-). 3) I added water, as suggested by other reviews, which was a great idea! 4) I’ve always wondered how people get that caramelized look on their roasts to make it look as good as it tastes, so I decided to experiment by roasting it under the broiler on high for about 5 minutes, just before the meat was finished cooking, which was perfect! 5) For our personal taste, I’m going to lay back on the pepper and add a little bit more honey next time. my family could use a little bit more honey than vinegar, know what I mean? The bottom line – my family is usually hard to please & they went back for seconds, which says a lot about how amazing this recipe is. Thank you :-).

4.30.18 Sorry, even with the all the good reviews, this one just didn’t measure up for me. I had doubts about the 300º temperature, and after close to an hour, the roast had barely changed color, so I bumped the temperature up to 350º. I baked to 145º, but it still did not have the nice brown color that many of the photos show, and it was tougher than shoe leather. Not sure what happened here, but I won’t be trying this again, just moving on.

Made this for dinner tonight and wish I could say it was Amazing but that would be a Lie. 3 pound fresh unfrozen roast and it is still Bleeding.So disappointed that I have to make ANOTHER dinner to eat tonight.

I made this as written… I don’t think recipes should be rated unless they are made as written. It’s excellent. Highly recommend it. Very tender, makes great gravy.

Didn’t think it was anything unusual. Used the slow cooker: 2 hrs high, 7 hrs low. Only used 1/2 tsp pepper and wrapped it in foil while cooking. Served it with a whole cranberry sauce that was a plus.

Sorry but this was Not Good! I hesitated using 2T of pepper and used 3/4T instead and it was WAY too much…cannot imagine what it would’ve tasted like had I used the full 2T!

Made as per directions and we loved it!

Doubled the sauce, and only put 1 Tb pepper in it, and it was still to much. Next time I will use 2 tsp.

Delish! I added a little water as suggested, and a few potatoes I had left over.

This is my go-to pork tenderloin recipe. Never disappoints.

This turned out really good. I did reduce the amount of pepper to 1 tbs. everything else was done as written. Thanks for a great recipe!