Honey mustard, onions, and garlic season a boneless pork roast to perfection as it slowly cooks in your slow cooker. If you want to use more than five ingredients in this easy recipe for Honey Mustard Pork Roast, you could add baby carrots or some thickly sliced, peeled apples along with the onions and garlic.
The crockpot or slow cooker is a great way to cook roasts. The meat literally braises as it cooks, which makes is very tender and juicy. It also really absorbs the flavors of the other foods you cook it with. The pork slices beautifully and is delicious with the spicy and savory sauce.
A rolled boneless pork roast can be made of more than one piece of meat. They are rolled together and tied with butcher string. If there is a layer of fat on the roast, trim it off. That fat helps protect the roast in the oven and keeps it moist, but in the crockpot it will just melt and the sauce will be greasy. And don't confuse pork loin with pork tenderloin! A loin roast is much larger than a tenderloin and has more fat and a different texture.
Pork should be cooked to a minimum temperature of 145°F as tested with a food thermometer. You can cook it to more well done if you'd like, but the USDA has determined that that temperature is safe.
Serve this wonderful dish with some scalloped potatoes, a green salad tossed with strawberries, and some onion scones.
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/3 cup honey mustard
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 teaspoon dried thyme leaves
- 1 (3 lb.) rolled boneless pork roast
- 1/4 cup chicken broth
- 1 Tbsp. cornstarch
- 1/4 cup water
Spray a 4-6 quart crockpot with nonstick cooking spray and add onions and garlic.
Season pork roast with salt and pepper, and sprinkle with thyme. Spread honey mustard on roast.
Place coated roast on top of onions and garlic; add chicken broth. Cover crockpot and cook on low for 7-8 hours.
Remove roast and cover with foil to keep warm while making sauce.
Combine cornstarch and water in a medium saucepan and blend with wire whisk.
Add juices from the slow cooker and the cooked onions and garlic to the saucepan and cook over medium heat until mixture boils and thickens, stirring frequently.
Season to taste. Add more salt, pepper, thyme, or honey mustard if needed. The crockpot mutes these flavors because of its long cooking time.
Slice the roast and serve it with the sauce.
If you have a new hotter crockpot, check the roast at 6 hours.
Fat: 10 grams
Sodium: 390 mg