Pork roast encrusted in
honey and crushed mixed peppercorns.
Honey-Pepper
Pork Roast
1 (approximately 2 1/2-pound)
boneless pork loin roast
1/4 cup honey
2 tablespoons Dijon-style mustard
2 tablespoons crushed mixed peppercorns*
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
- Carefully score roast
1/2 inch deep completely around roast, taking care not to cut
string holding roast together.
- Combine all remaining
ingredients; mix well. Spoon or brush 2/3 of honey mixture over
pork to coat. Place meat on roasting rack in baking pan.
- Roast at 300°F (150°C)
1 hour; brush with remaining honey mixture and cook about 45
minutes or until thermometer inserted into thickest part registers
170°F (75°C).
- Cool 10 minutes before
slicing. Garnish with fresh thyme and cranberries.
Makes 8 servings.
*Black and white peppercorns
can be substituted.
Recipe provided courtesy
of the National Honey Board.
