Honey-Mustard Pork Roast With Bacon

"I saw Giada from Food Network make this and it looked so delicious I had to try it, and it was FANTASTIC! The directions on the FN site do not say to lay the twine in the pan FIRST, THEN add the roast, then the bacon. But this is how she did it on the show and it looks much easier to tie it up that way. I also double the garlic as we love garlic. I hope you try this for any special occasion. Time does not include resting time."
photo by a food.com user photo by a food.com user
Ready In:
1hr 35mins




  • Special equipment: kitchen twine.
  • Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
  • In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth.
  • Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork.
  • Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon.
  • Using 3 pieces of kitchen twine, secure the bacon in place.
  • Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F.
  • Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes.
  • Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

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  1. This is fantastic...though mine tooke longer to cook so I think next time I will cook at 375...the only thing I changed was used Brownwoods Farms Kreme Mustard instead of dijon...my dinner guests could not believe how moist and tasty the meat was...I also had the butcher cut the bacon thin...that worked great.


<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
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