Recipes

RECIPES

Enjoy these wholesome and healthy recipes you can feel good feeding your family.


Cook/Prep Time
COOK/PREP TIME 3 hours, 20 MINUTES
Servings
SERVINGS 8
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Honey Mustard Roast Pork
A boneless, center cut pork loin is coated in a honey-mustard sauce and roasted in the oven on a bed of potatoes.

INGREDIENTS

1 COLEMAN NATURAL® Boneless Center Cut Pork Loin Half, about 4 lb 

Glaze: 

1/4 cup Dijon mustard 

1/4 cup apple cider or apple juice 

2 tbsp honey 

1 tbsp finely chopped fresh thyme 

2 cloves garlic, minced 

Roast: 

2 lb new baby potatoes, halved 

2 lb carrots, peeled and cut into chunks 

2 onions, peeled and cut into wedges 

3 tbsp canola oil 

1 tbsp finely chopped fresh thyme 

1 tsp salt, divided 

1/2 tsp freshly ground pepper, divided 

1 cup chicken broth 

1/2 cup white wine  

3 tbsp all-purpose flour 

1/2 cup apple cider or apple juice 


INSTRUCTIONS
  1. Glaze: Whisk the mustard with the apple cider, honey, thyme and garlic; set aside. 
  2. Roast: Preheat the oven to 425°F. Toss the potatoes with the carrots, onions, oil, thyme and half the salt and pepper. Arrange in an even layer in a large roasting pan. Roast for 30 minutes or until lightly browned.  
  3. Meanwhile, pat the pork dry with paper towel. Season all over with remaining salt and pepper. Place over the vegetables. Pour the broth and wine into the roasting pan. Reduce the temperature to 325°F.  
  4. Roast, basting every 30 minutes with the glaze, for 2 to 2 1/2 hours or until an instant read thermometer registers 155°F when inserted into the center of the pork.  
  5. Transfer the pork to a platter or carving board; tent with foil. Using a slotted spoon, transfer the vegetables to a serving bowl; tent with foil.  
  6. Transfer the cooking liquid to a small saucepan; bring to a simmer. Whisk the flour with the apple cider until smooth. While whisking constantly, slowly pour the apple mixture into the saucepan. Cook, stirring, for 5 minutes or until thickened. Season with salt and pepper to taste.   

TIPS
  1. Use 1 tsp dried thyme leaves in place of the fresh thyme. 
  2. Replace the wine with the same amount of chicken broth.  

NUTRITIONALS
488
CALORIES
5g
SAT FAT
506mg
SODIUM
4g
SUGARS
42g
PROTEIN
  • Serving Size 1/8 roast with 3/4 cup roasted vegetables and 3 tbsp gravy

  • Servings Per Container 8

  • Amount Per Serving
    (* % of Daily Value)

  • Calories 488

  • Calories from Fat 42g

  • Total Fat 16g (25%)

  • Saturated Fat 5g (25%)

  • Trans Fat 0g

  • Cholesterol 146mg (49%)

  • Sodium 506mg (21%)

  • Total Carbohydrate 27g (9%)

  • Dietary Fiber 2.5g

  • Sugars 4g

  • Protein 42g

  • Vitamin A 48%

  • Vitamin C 3%

  • Calcium 3%

  • Iron 12%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.