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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

1. Carefully score roast 1/2 inch deep completely around roast, taking care not to cut string holding roast together.
2. 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.
3. Roast at 300°F 1 hour; brush with remaining honey mixture and cook about 45 minutes or until thermometer inserted into thickest part registers 170°F.
4. 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.

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