Prep 15 mins
Cook 3 hrs
This really is the best pork roast I've ever eaten. I use fresh rosemary from my herb garden but dried will work. Even though the Marsala is optional, it's just not the same without it, in my opinion.
- 3 lbs pork loin roast, about
- 1⁄3 cup honey
- 1⁄3 cup Dijon mustard
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon rosemary
- 1 cup water, divided
- 1⁄2 beef bouillon cube
- salt and pepper
- 2 -3 tablespoons marsala (highly suggested) (optional)
- 1 tablespoon cornstarch
- 3 tablespoons water
- Preheat oven to 400 degrees.
- Place pork roast in a shallow metal pan.
- Combine honey and Dijon mustard.
- Coat top and sides of roast with this mixture.
- Sprinkle garlic powder and rosemary over entire coated surface.
- Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
- Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
- Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
- When meat is done, remove from oven and place on carving board.
- Scrape pan and pour juices into a saucepan.
- Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
- Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
- Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
- Slice pork roast and serve with sauce.
This was very good, however I made a few adjustments. I added thyme, salt and pepper along with the garlic and rosemary. I seasoned the whole roast first then poured the honey/mustard mixture over it. I only roasted until the temp reached 155 deg. then removed the meat from the roasing pan and set it aside to rest, I then put the roasting pan on top of the stove and deglazed it with 1/2 cup of the marsala, let that reduce then added 1/2 cup of chicken stock, a tablespoon of butter, salt and pepper. It was very yummy! Thanks for sharing!
My husband actually quoted the title - Best Pork Roast Ever! I combined the honey, mustard, fresh rosemary, and garlic powder together and just poured it all over the roast. I did use the Marsala and the flavor is amazing. I only cooked the pork to 160 as 175 seemed like it would make it too dry. Wonderful way to dress up an inexpensive piece of meat.
This is a wonderful recipe and much easier to make than I would have thought. Thanks for sharing.