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This was delicious. Tons of flavor in the mustard-herb coating. I did not make a gravy with the drippings, but instead served with warm apple sauce cooked with sauted onions and cloves. My boyfriend loved it.
Do be careful not to overcook the roast - pork roast does not need to be "white" when it is fully cooked, a little bit of pink is ok, and you will get a juicy tender roast; the roast will continue to cook and firm up during resting. Leftovers were delicious as well.

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M.Dot March 01, 2011
Roast Pork With Mustard Herb Coating