Roast Pork Loin with Thyme-Honey Mustard Sauce
A thyme, honey and mustard marinade lends special flair to this tender pork loin. My family looks forward to this roast for Christmas dinner. I even had a chef compliment me on it. —Kelly Williams, Forked River, New Jersey
Ingredients
- 1 boneless pork loin roast (2 to 3 pounds)
- 1 cup chicken stock
- 1/2 cup honey
- 1/4 cup unsweetened pineapple juice
- 1/4 cup canola oil
- 1 teaspoon dried thyme
- 1/2 teaspoon spicy brown mustard
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- Coarse sea salt
Directions
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1Place the roast in a large bowl or shallow dish. In a small bowl, whisk the stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Turn pork to coat; cover and refrigerate 1-2 hours.
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2Preheat oven to 375°. Transfer roast and marinade to a greased 13x9-in. baking dish. Sprinkle roast with salt and pepper.
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3Bake until a thermometer reads 145°, 60-70 minutes. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing.
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4Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes, stirring occasionally. Spoon over roast; sprinkle with sea salt.
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