Roasted Honey-Pepper Pork

Roasted Honey-Pepper Pork

YIELD: Makes 8 servings


2 1/2 lbs. - boneless pork loin roast

1/4 cup - honey

2 T - Dijon mustard

2 T - crushed mixed peppercorns*

1/2 tsp. - thyme, crushed

1/2 tsp. - salt

Fresh thyme and cranberries, for garnish


Carefully score roast 1/2-inch deep completely around roast, taking care not to cut string holding roast together.

Combine all remaining ingredients; mix well. Spoon or brush 2/3 of honey mixture over pork to coat.

Place meat on roasting rack in baking pan. Roast at 300°F for 1 hour; brush with remaining honey mixture and cook about 45 minutes or until thermometer inserted into thickest part registers 170°F. Cool 10 minutes before slicing.

Garnish with fresh thyme and cranberries. Serve with Honey Cranberry Relish.


Line baking pan with aluminum foil for easy clean-up.

*Black or white peppercorns can be substituted.