Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Best Roast Pork I've Ever Eaten Recipe
    Lost? Site Map

    Best Roast Pork I've Ever Eaten

    Best Roast Pork I've Ever Eaten. Photo by tuyop

    1/3 Photos of Best Roast Pork I've Ever Eaten

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    TPubmgjbd's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 4-6


    pork lo ...

    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Place pork roast in a shallow metal pan.
    3. 3
      Combine honey and Dijon mustard.
    4. 4
      Coat top and sides of roast with this mixture.
    5. 5
      Sprinkle garlic powder and rosemary over entire coated surface.
    6. 6
      Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
    7. 7
      Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
    8. 8
      Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
    9. 9
      When meat is done, remove from oven and place on carving board.
    10. 10
      Scrape pan and pour juices into a saucepan.
    11. 11
      Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
    12. 12
      Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
    13. 13
      Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
    14. 14
      Slice pork roast and serve with sauce.

    Ratings & Reviews:

    • on April 09, 2004


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2003


      This is a wonderful recipe and much easier to make than I would have thought. Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)


    Nutritional Facts for Best Roast Pork I've Ever Eaten

    Serving Size: 1 (333 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 821.4
    Calories from Fat 303
    Total Fat 33.7 g
    Saturated Fat 12.0 g
    Cholesterol 275.8 mg
    Sodium 563.6 mg
    Total Carbohydrate 26.5 g
    Dietary Fiber 0.7 g
    Sugars 23.4 g
    Protein 98.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites