Community Pick
Company Pork Roast
photo by Baby Kato
- Ready In:
- 2hrs 45mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 4 lbs pork loin roast
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon wine vinegar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1⁄2 teaspoon white pepper
directions
- Place roast, fat side up, in foil lined roasting pan.
- Mix remaining ingredients and brush on all sides of roast.
- Cover with foil and bake at 325°F for 2 1/2 hours basting frequently.
- Uncover the last 45 minutes to brown roast.
Reviews
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The title of this recipe says it all! This is without a doubt and 5 star Company Worthy recipe. Not only does this roast possess excellent flavor, it is also succulent to the point that your knife simply glides though the meat. I made this recipe exactly as directed and we enjoyed it so very much. Thanks so much, Garnet for a real keeper!
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Wonderful, simply wonderful!! This is very tasty and very tender. It isn't "fall apart" tender, which I dislike. Rather it is "cut with a fork" tender and very juicy! Basting it really makes a difference - I basted every 15 minuites. I served this with oven roasted potatoes and my green bean salad. This is definitely company worthy! Tasty and VERY EASY to prepare! The one thing I wasn't clear on was if it called for white wine or red wine vinegar - I used white wine and it turned out great! Thanks for posting this, its a definite keeper in my books.
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This was a very nice Pork Roast. I made it with mashed potatoes, roasted root veggies and a spinach salad. It was a very nice Sunday supper, the only complaint I got was from the kids, because there was no gravy for the mashed potatoes. I did add 1/4 cup of real maple sugar to the marinade (a family favourite passed down from my Granny!) But, besides that, I didn't make any changes to the recipe. I will make this again. Oh, by the way, the left-overs were awsome as well!!
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Tweaks
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I used the juice from a jar of sauerkraut instead of the vinegar (try it - you'll LOVE this idea). I also used an enormous amount of honey (8 or 10 tablespoons): I just poured it over the top of the roast. The result was extraordinary. Served with baked red potatoes, sauteed kale, and the rest of the sauerkraut. The kids and adults LOVED it and ask for it all the time. This recipe is really worthy of serving on any special day!
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Delicious! Instead of a pork roast I used back ribs, stuffed with Apple sage stuffing. I took the ribs, spread the stuffing on top and then rolled it, and tied with string, creating a small stuffed roast in a sense. I brushed the sauce on the outside and baked in the oven at 350 degrees for 2 hours. The flavour of the sauce dripped down creating a wonderful flavour in the liquid. We poured it over the rice that accompanied it. Next time I will let the sauce marniate longer. This is a keeper.
RECIPE SUBMITTED BY
Garnet
United States