Savory Mustard Pork Roast Recipes

Steps:

• 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.

Steps:

• Sprinkle roast with salt and pepper. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 90 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions., Remove roast; cover and let stand for 15 minutes. Meanwhile, skim fat from cooking juices. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Slice or shred pork and serve with sauce.

Steps:

• 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
• 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
• 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.

Steps:

• Trip fat from pork roast.
• Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 10 minutes.
• Put pork roast in crock pot. Mix together the remaining ingredients (except sauce ingredients). Pour over roast.
• Cook on low 7 hours or until tender.
• Remove pork and keep warm. Skim fat from juices in crock pot (optional). Stir in half and half and mustard. Cook on high 15 minutes or until slightly thick.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
• Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).

Steps:

• In a bowl, combine the first four ingredients.
• Dredge pork chops in flour mixture.
• In a skillet brown chops on both sides in oil, about 8 minutes.
• Combine all the mustard sauce ingredients; pour over pork chops.
• Cover and simmer until meat is tender, about 20 minutes.
• Spoon sauce over chops when serving.