Honey, Mustard & Rosemary Roast Pork

Prep Time
Cook Time
1h 15m
Ready In

"A simple dish that produces tender pork with a delicious sauce. Plan ahead to marinate."

Original recipe yields 5 servings


  • Serving Size: 1 (367.4 g)
  • Calories 750.6
  • Total Fat - 40.2 g
  • Saturated Fat - 12 g
  • Cholesterol - 182.1 mg
  • Sodium - 462.4 mg
  • Total Carbohydrate - 31.2 g
  • Dietary Fiber - 1.3 g
  • Sugars - 26.2 g
  • Protein - 62.6 g
  • Calcium - 58.5 mg
  • Iron - 2.2 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 1.6 mg

Step 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.

Step 2

Preheat oven to 350F.

Step 3

Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150F, about 55 minutes.

Step 4

Let stand 15 minutes.

Step 5

Strain marinade into heavy medium saucepan.

Step 6

Add cream and juices from roasting pan.

Step 7

Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.

Step 8

Slice pork; arrange on platter.

Step 9

Drizzle some sauce over.

Step 10

Serve, passing extra sauce separately.

Tips & Variations

No special items needed.


TwisSis RIP Forever in our Kitchen

Made as written for FF&F Beverage Tag except for the cut of meat that rarely match cuts in the US. This recipe was already in progress when I tagged it, so I lucked out w/the timing of my tag. I used a VERY LRG pork loin that had been cut into 12 1-in thick chops (so not boneless) & oven-braised them in a lrg baking pan. They were well-flavored & tender, but IMO the star of your recipe is the DIVINE SAUCE I could have eaten it w/a spoon! Served w/broccoli & a "creative" cous cous, this was a GREAT meal & is certain to encore at our table. Yum!

(16 Apr 2015)