Honey Mustard And Rosemary Pork Roast Recipes

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HONEY-MUSTARD PORK ROAST WITH BACON

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 11



Honey-Mustard Pork Roast with Bacon image

Steps:

  • For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
  • In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
  • For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
  • Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula

SPICY HONEY MUSTARD PORK ROAST

This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.

Provided by VGREER

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 6



Spicy Honey Mustard Pork Roast image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
  • Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
  • Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g

3 pounds pork roast
¼ cup honey
2 tablespoons Dijon mustard
2 tablespoons black pepper
½ teaspoon dried thyme, crushed
½ teaspoon salt

ROSEMARY PORK ROAST

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4



Rosemary Pork Roast image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

CRISP ROAST PORK WITH HONEY MUSTARD GRAVY

For a summery roast, serve slices of pork with light gravy and a tangy green salad

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 2h30m

Number Of Ingredients 6



Crisp roast pork with honey mustard gravy image

Steps:

  • Heat oven to 240C/220C fan/gas 9. Pat the pork all over with kitchen paper. Lightly rub all over with oil and sprinkle liberally with salt. Cook for 20 mins, turn down the oven to 190C/170C fan/gas 5, then cook for 30 mins per 500g (about 2 hrs). Remove from the tin, place on a serving plate and loosely cover with foil.
  • Pour off excess fat from the tin. Add stock to the tin, then stir to incorporate meat juices and sticky bits at the bottom. Pour through a sieve into a small pan. Add mustard, honey and thyme, plus juices from the resting meat. Stir and simmer for 5 mins until starting to turn syrupy. Serve alongside the pork.

Nutrition Facts : Calories 726 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 74 grams protein, Sodium 0.71 milligram of sodium

2kg pork loin bone in, fat scored
1 tbsp olive oil
100ml hot chicken stock
1 tbsp wholegrain mustard
1 tbsp clear honey
1 tsp finely chopped thyme leaves

HONEY, MUSTARD AND ROSEMARY ROAST PORK

Make and share this Honey, Mustard and Rosemary Roast Pork recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8



Honey, Mustard and Rosemary Roast Pork image

Steps:

  • Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
  • Preheat oven to 350°F Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.
  • Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
  • Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.
  • Serves 4 to 6.

Nutrition Facts : Calories 741.6, Fat 44.7, SaturatedFat 12.4, Cholesterol 185.9, Sodium 475.4, Carbohydrate 31.6, Fiber 1.3, Sugar 26.2, Protein 51

3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons fresh rosemary, chopped or 1 tablespoon dried rosemary
2 tablespoons garlic, chopped
2 lbs boneless pork loin roast
1/2 cup whipping cream

HONEY-MUSTARD PORK ROAST

Family and friends are surprised when I tell them this impressive-looking roast is easy to prepare. I simply marinate the roast a few hours, then pop it in the oven. While it bakes, I whip up the sauce to serve alongside. -Grace Brennfleck, Clairton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 8



Honey-Mustard Pork Roast image

Steps:

  • In a small bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Pour half into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for at least 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from pork. Place roast on a rack in a roasting pan. Bake, uncovered, at 350° for 55 to 65 minutes or until a thermometer reads 160°. Let stand for 10 minutes before carving., Place reserved marinade in a small saucepan. Add cream and pan drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until reduced. Serve with sliced pork.

Nutrition Facts : Calories 393 calories, Fat 21g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein.

1-1/2 cups beer or ginger ale
1 cup Dijon mustard
2/3 cup honey
1/2 cup olive oil
16 garlic cloves, minced
1/2 cup minced fresh rosemary, or 4 teaspoons dried rosemary, crushed
1 boneless pork loin roast (2 to 2-1/2 pounds)
1/2 cup heavy whipping cream

ROAST PORK LOIN WITH HONEY/MUSTARD/ROSEMARY GLAZE

Categories     Pork     Dinner     Roast

Number Of Ingredients 9



Roast Pork Loin with Honey/Mustard/Rosemary Glaze image

Steps:

  • Remove pork roast from refrigerator and allow to reach room temperatur (1-2 hours).
  • Preheat oven to roast at 400 degrees. Line a 9"x13"x2" pan with aluminum foil.
  • Slice 1 to 2 large cloves of garlic lengthwise into approximately 9-12 long slices. Using a sharp knife on the fatty side of the roast, make deep slits into which you will insert each piece of garlic. Don't pierce the roast all the way through.
  • Chop 2 tablespoons of rosemary finely. Take 2 large coves of garlic and run through a press onto the rosemary. Add salt and pepper to the garlic and rosemary. Using a teaspoon and/or a large flat knife, mix and crush the mixture until it is somewhat paste-like. Using your hands, spread over the entire roast, including the ends. Rub it in!
  • Place the roast, fat side down, into the pan. Drizzle olive oil on the top (exposed) part of the roast and rub into the meat. Place it in the oven for 30 minutes.
  • While the roast is cooking, you'll make the glaze as follows:
  • Run 1 large clove of garlic through a press into a small bowl (1 cup capacity). Chop the remaining rosemary finely and add to the garlic. Follow with mustard, honey and vinegar.
  • Stir thoroughly to mix.
  • After 30 minutes, remove roast and flip it so it's fat side up. Using a silicone or baking brush, apply 2/3rds of the glaze to the top, sides and ends of the roast. Return roast to the oven for another 25 minutes.
  • After 20-25 minutes, use an instant read thermometer to check meat temperature. I like my roast at about 145 degrees but others might like it more done - 155 degreees tops. Once roast reaches desired temperature, remove it from the oven and set to rest. Apply the remainder of the glaze at this time. Slice and serve!

2-1/2 pounds Boneless pork loin roast with a nice fat cap
5 cloves Garlic
3 tablespoons Fresh Rosemary
1-1/2 teaspoons Kosher salt
1 teaspoon Ground black pepper
3 tablespoons Grainy Dijon mustard
2 tablespoons Honey
1 teaspoon Red wine vinegar
1 tablespoon Extra virgin olive oil

HONEY, MUSTARD, ROSEMARY ROAST PORK

I got this from food.com. This isn't a weight watcher recipe. However, I always like putting the weight watcher points for me,regardless of how high they are. Weight Watcher Points: 21

Provided by Krystal McDow

Categories     Pork

Time 1h10m

Number Of Ingredients 8



Honey, Mustard, Rosemary Roast Pork image

Steps:

  • 1. Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
  • 2. Preheat oven to 350°F Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.
  • 3. Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
  • 4. Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.

3/4 c beer
1/2 c dijon mustard
6 Tbsp honey
1/4 c olive oil
2 Tbsp fresh rosemary, chopped, or 1 tablespoon dried
2 Tbsp garlic, chopped
2 lb boneless pork loin roast
1/2 c whipping cream

ROAST PORK LOIN WITH THYME-HONEY MUSTARD SAUCE

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

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 10



Roast Pork Loin with Thyme-Honey Mustard Sauce image

Steps:

  • Place roast in a large resealable plastic bag. In a small bowl, whisk stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Seal bag and turn to coat; refrigerate 1-2 hours., Preheat oven to 375°. Transfer roast to a greased 13x9-in. baking dish; pour remaining marinade over top. Sprinkle roast with 1/2 teaspoon each salt and pepper., Bake 60-70 minutes or until a thermometer reads 145°. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing., Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half, stirring occasionally. Spoon over roast; sprinkle with sea salt.

Nutrition Facts : Calories 366 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 30g protein.

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

HONEY MUSTARD ROASTED PORK LOIN

An absolutely fantastic recipe for pork loin roast! Plan ahead the roast needs to marinate for 24 hours. If you like lots of sauce then double the marinade ingredients, but use only same amount of garlic and onion. I have made this many times for a dinner party and for my family and always get rave reviews.

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 10



Honey Mustard Roasted Pork Loin image

Steps:

  • In a small bowl whisk together beer, Dijon mustard, honey, olive oil, rosemary, fresh garlic and onions.
  • Place the pork roast in a heavy-duty zip-lock plastic bag.
  • Pour the marinade into the plastic bag and seal; turn a couple of times to coat well with marinade.
  • Place the bag into a large bowl and refrigerate overnight (turning occasionally to coat roast).
  • Set oven to 425 degrees.
  • Place the roast onto a rack and place in a roasting pan; RESERVE MARINADE.
  • Season roast with salt and pepper.
  • Roast for 20 minutes at 425 degrees (to create a seared crust).
  • Reduce oven temperature to 350 degrees and continue to roast until a meat thermometer reads 150 degrees, about 1-1/2 hours (might take more or less time).
  • Let stand 15 minutes, then remove to a slicing board (do not slice as yet).
  • Strain the reserved beer/mustard marinade into a medium saucepan, and add in the whipping cream; simmer until it is reduced slightly (about 15-20 minutes).
  • Season with salt and pepper.
  • Slice the pork roast and arrange on a large platter.
  • Drizzle some sauce over the slices, and pass the remaining sauce.

Nutrition Facts : Calories 539.7, Fat 32.9, SaturatedFat 8.7, Cholesterol 123.9, Sodium 318, Carbohydrate 25.8, Fiber 1.3, Sugar 20.9, Protein 34.2

3/4 cup beer
1/2 cup Dijon mustard
7 tablespoons honey
1/3 cup olive oil
1 tablespoon dried rosemary
3 -4 tablespoons chopped fresh garlic
1 small onion, sliced
1/2 cup whipping cream, unwhippped
salt and pepper
2 -3 lbs boneless pork loin roast

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