Spicy Honey Mustard Pork Roast

Spicy Honey Mustard Pork Roast


"This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste."

Ingredients 2 h 30 m {{adjustedServings}} servings 244 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
  2. Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
  3. Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
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Reviews 252

  1. 338 Ratings


This recipe is worthy of 5 stars, only I think maybe ( and this could totally be only me that thinks this) the instructions should have included a bit of water in the bottom of the pan to keep the honey mustard sauce from burning onto the bottom. Keeping just enough water in the bottom throughout the baking process makes a really flavorvul juice that would go well with throwing some potatos in for the last 30 mins. However the combination of flavors are simple and wonderful and I am quite happy I found this recipe. Thanks V Greer :)


Used the slow cooker for this and it was delicious. I had a 1 1/2 lb pork loin. Laid it on a piece of foil (without browning it first) and poured the mustard mix over it. Wrapped the foil tightly around it and place it flat in the slow cooker, on high for 2 hours, then another 7 hours at low. Actually did this overnight. It coated beautifully and was SO tender. Used only about a teaspoon of black pepper. The only change I will make next time is to directly salt and pepper the pork all over before laying it on the foil. Easy!


We loved the flavor in this recipe!!! I wish I had taken the advice of other reviewers and added a little water to the bottom and made a sauce. I added some potatoes to the pan for the last hour and they were wonderful, but I was really looking for a sauce to put over the pork roast when we ate it. These flavors were soooooo good, I wanted more! Thanks for a great recipe! Even our Miss Picky 2 year old ate it! UPDATE - 10/18/06 Made it again with a little water in the bottom (about 1/3 c) and put a can of whole potatoes in the same pan to roast. The water helped to make a little sauce that was DIVINE on the potoates and the meat. Ummmmmmmmmmmmmmmm, goooooooood!