Honey Mustard Roast Pork
INGREDIENTS
- 1/4 cup Dijon mustard
- 1/4 cup apple juice
- 2 tablespoon honey
- 1 tablespoon finely chopped fresh thyme
- 2 cloves garlic, minced
- 4 lb Coleman Natural Boneless Pork Roast
- 2 lb new baby potatoes, halved
- 2 lb carrots, peeled and cut into chunks
- 2 onions, peeled and cut into wedges
- 3 tablespoons canola oil
- 1 tablespoon finely chopped fresh thyme
- 1 cup chicken broth
- 1/2 cup white wine
- 3 tablespoon all-purpose flour
- 1/2 cup apple juice
Replace the wine with the same amount of chicken broth.
Use apple cider in place of apple juice.
INSTRUCTIONS
1 Glaze:
2 Whisk the mustard with the apple cider, honey, thyme and garlic; set aside.
3 Roast:
4 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.
5 Meanwhile, pat the pork dry with paper towel. Season all over with remaining salt and pepper. Place over the vegetables.
6 Pour the broth and wine into the roasting pan. Reduce the temperature to 325°.
7 Roast, basting every 30 minutes with the glaze, for 2 to 2 1/2 hours or until an instant-read thermometer registers 145°F when inserted into the center of the pork.
8 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. Transfer the cooking liquid to a small saucepan; bring to a simmer.
9 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.
10 Season with salt and pepper to taste.
