Honey Mustard-Glazed Roast Pork Loin - Something Edible
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Honey Mustard-Glazed Roast Pork Loin

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Honey Mustard-Glazed Roast Pork Loin


Servings: Recipe prepares a 2 pound roast.

Prep Time: 5 hours

Cook Time: 1 1/2 hours


The Meat

  • 2 lbs pork loin (I like mine cut closer to the blade end, but center-cut's fine too.)
  • The Brine

  • 1 tsp mustard seed cracked
  • 1/2 tsp black peppercorns cracked
  • 1 Tbsp raw honey
  • 1 Tbsp cider vinegar
  • 2 cloves garlic smashed
  • 2 sprigs fresh sage (or 2 tsp of the dry stuff)
  • 2 Tbsps Kosher Salt
  • 16 fluid oz water
  • 16 oz ice (around 4 cups of cubes)
  • Honey Mustard Glaze/Dip

  • 1/4 cup yellow mustard
  • 1/4 cup raw honey
  • 1/4 cup mayonnaise
  • 1/8 tsp black pepper (3 or 4 good turns of your mill).

  • Instructions: For the brine, add mustard seed, black peppercorns, honey, cider vinegar, garlic, sage, and Kosher salt to the water. Simmer the solution over medium heat long enough to dissolve the salt completely (it doesn't need to boil). Remove from the heat and add the ice. When the ice has dissolved completely (the brine temperature should be lower than 50F), place the brine and roast in a lidded plastic or glass containment vessel and refrigerate for 4 hours.

    At the end of the brine session, pat the roast dry, tie or band the roast if desired, and let air-dry in the fridge on a rack (sitting atop a tray) for 30 minutes. Meanwhile, whisk together the ingredients for the glaze and refrigerate. After the air-dry, preheat the oven to 350F and place the roast on a panned roasting rack. Insert the cooking thermometer into the center of the roast and add a cup of water to the pan. Cook until the internal temperature reaches 90F (note: we ain't done cooking yet). Reserve a quarter cup of the honey mustard, and starting at that 90 degree mark, paint the roast with the glaze roast with every 10 degree increase in meat temperature until the pork reaches an internal temperature of 150F. Remove from oven, cover w/ foil and let rest for 15 mins before de-stringing and slicing.

    Notes: Cook time is approximate. Always cook a roast according to temperature if you wanna be absolutely sure it's done.

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