Roasted Honey-Pepper Pork
A simple honey mustard and cracked black pepper glaze coats this festive pork loin roast. Leftovers make great sandwiches.
2 1/2 pounds boneless pork loin roast, tied up by butcher
1/4 cup honey
2 tablespoons brown mustard
2 tablespoons coarse-ground black pepper
1/2 teaspoon crushed dried thyme
1/2 teaspoon salt
- Preheat oven to 300°F (150°C).
- Score 1/2-inch deep slits all around pork roast, taking care not to cut the string holding the roast together. Place in a baking dish.
- Combine honey, mustard, pepper, thyme and salt in a small bowl; mix until well blended.
Brush over the roast, working well into the slits; bake for 1 hour. Pull out rack just enough to turn roast over; brush on remaining honey mixture.
- Cook about 45 minutes more or until thermometer inserted into center reads 170°F. Let stand for 10 minutes before slicing.
Makes 8 servings.