Thyme/Mustard Pork Roast

"This recipe has been in my files for years, & I fall back on it everytime I want to get back to a basic pork roast! I usually serve it with a homemade apple sauce or a cranberry sauce, but the last time around I made Zaar chef JanetC-KY's Recipe #168092 for a nice-tasting raisin sauce!"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by teresas photo by teresas
photo by teresas photo by teresas
Ready In:
3hrs 5mins




  • Preheat oven to 350 degrees F.
  • In a small container thoroughly mix thyme, mustard, celery seed & garlic powder. [NOTE: I usually just rub the thyme between my thumb & index finger to crush some of the leaves.].
  • Rinse the roast & pat it dry with paper towels.
  • Rub herb mixture over the roast [OR roll the roast in it].
  • Place fat side up on a rack in a shallow roasting pan.
  • Roast, uncovered about 3 1/4 hours.
  • About 30 minutes before end of roasting time, insert meat thermometer with tip in center of largest muscle of roast.
  • Roast should be ready to remove from oven when internal temperature reaches 165 degrees F.
  • Cover with tent of foil, then let stand 10-15 minutes before carving, during which time internal temperature SHOULD reach 170 degrees F.

Questions & Replies

Got a question? Share it with the community!


  1. Awesome recipe. I think this will now be my go to recipe for a pork roast. I used a smaller roast maybe 2 pounds or a bit larger but kept the seasonings at the written amount because that's how I roll! :) Enjoyed by all and leftovers gone the next day.
  2. Thank you Syd for another wonderful recipe. This was an awesome pork roast. Quick and easy to make resulting in a moist, tender, juicy, pork. The rub was great, so much depth of flavor, while not being overwhelming. We enjoyed the pork served with mashed potatoes, peas and homemade apple sauce. It was also enjoyed the next day in sandwiches. Thank you so much for sharing this lovely recipe.
  3. Very good!! I followed your recipe exactlly and its going into my Favorites cookbook.
  4. This was very tasty! I cooked in my crockpot for about 10 hours, but it was only a 2.5 lb roast and next time I'll only cook it about 7-8 hours! Anyway, the flavors were WONDERFUL! I cut all in half (except garlic powder) since it was a smaller roast and I loved it! I've never had a dry rub roast before and don't usually use thyme or mustard, so I wasn't sure what to expect....this was a real winner! I shred the leftovers and added a little bbq sauce to make delicious pork sandwiches for today ;) Thanks for the awesome recipe!
  5. This was the most delicious pork loin I have had in a long time. Even though I accidentally left the roast in the oven too long, and let the roast reach almost 180, it was still moist and juicy! Unbelievable. The end pieces were a little dry, but still completely delicious because they were covered in more of the rub. Thank you, oh thank you for posting this recipe. It is definitely going into permanent rotation!


  1. Great roast pork! Moist, juicy, and tender. I had a 2.5 pound roast, but used the full amount of seasoning. Instead of celery seed, I used celery salt, as that is what I had. I seasoned early in the day, and let sit in the fridge for a couple hours to absorb the flavor before roasting and it was a huge hit with my guests.



Find More Recipes