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.
My sister refused to do any more pork loins. She felt they had no flavor. I took this recipe, put it all in the crock pot and let it go. She loved it, along with the rest of the family. It has become our family favorite for special occassions. Thanks for the recipe.
This is a wonderful recipe and much easier to make than I would have thought. Thanks for sharing.
I did this in my crockpot on low for 6 hours. Did not use any water, but otherwise used the rest of what was called for. What a sauce. Will be making this for company. Thanks for posting
Made this the other night just as written. My husband said he couldn't even talk during dinner because he was busy enjoying it so much! Also my 3 little picky munchkins gobbled it all up.
This roast came out very well. The dijon and honey were well balanced by the garlic and rosemary. (18)
Thanks for a fantastic recipe, I tried it this weekend & was told in no uncertain terms by the whole family that I should roast pork again really soon! I also used sherry (couldn't find masala) and probably was a bit liberal with the rosemary but it was fantastic. The only thing I'd change next time is that I will take the rind off and roast separately so that it goes crunchy - mine stayed chewy because of the honey. But . . . in the greater scheme of things with such good tasting meat, the crackling was forgotten :)
I got rave reviews when I cooked this dish for my family.
I replaced masala for sherry, and it turned out beautifully. Served it with roasted apples (filled with sage, nutmeg, allspice and butter), fresh summer salads, and cold potato salad, this meal was a winner.
Highly recommended dish - the honey and Dijon give the roast such a deep rich flavour.
YUM! Thanks for sharing :)
Truly the best loin roast method ever!!
I brine first, then cook to an internal temp between 145 and 150. I sometimes add apple or apricot sauce to the gravy. Thanks so much for sharing!!