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Honey and Pepper Pork Roast recipe (Meat)

Yield: 8 servings

1   medium orange
1   12-ounce bag whole cranberries
¾ cups honey
1   1-1/2 pound boneless pork loin roast
¼ cups honey
2 tablespoons Dijon-style mustard
2 tablespoons crushed mixed peppercorns
½ teaspoons dried thyme, or 1 teaspoon fresh thyme, minced
½ teaspoons salt

Posted by Art99 on Mar 18, 2008


To make the relish, quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor or by hand. Place in medium saucepan and stir in honey. Bring to a boil over medium-high heat and cook 3 to 4 minutes. Cool. Makes 3 to 4 cups.

To cook the meat, carefully score the pork ½ inch deep completely around roast, taking care not to cut string holding it together. Combine honey, mustard, peppercorns, thyme and salt in small bowl; mix well. Place roast on rack in roasting pan. Spoon or brush 2/3 of honey mixture over the meat to coat.

Roast at 325 degrees 30 minutes; brush with remaining honey mixture. Roast 20 to 30 minutes longer, or until a meat thermometer registers 155 to 160 degrees. Let stand, tented with foil, 10 minutes before slicing and serving with cranberry relish.

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