Honey-Pepper Pork Roast
Experience an incredible taste sensation with this pork roast encrusted in honey and crushed mixed peppercorns.
1 (approximately 2 1/2-pound) boneless pork loin roast
1/4 cup honey
2 tablespoons Dijon-style mustard
2 tablespoons crushed mixed peppercorns*
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
Fresh sprigs of thyme and cranberries for garnish (optional)
- Carefully score roast 1/2 inch deep completely around roast, taking care not to cut string holding roast together.
- Combine all remaining ingredients; mix well. Spoon or brush 2/3 of honey mixture over pork to coat. Place meat on roasting rack in baking pan.
- Roast at 300°F (150°C) 1 hour; brush with remaining honey mixture and cook about 45 minutes or until thermometer inserted into thickest part registers 170°F (75°C).
- Cool 10 minutes before slicing. Garnish with fresh sprigs of thyme and cranberries, if desired.
Makes 8 servings.
*Black and white peppercorns can be substituted.
Recipe provided courtesy of the National Honey Board.