Mustard Glazed Pork Roast

R&R Posted by: KC10  -  Posted on: 4/27/08

I am so impressed with this recipe that I hardly know where to begin!! It is truly one of the best recipes I've ever found here on the boards! :o)

Pork roast is far from one of my favorite meats! I know, I've said that on here before! All those years of dry, over-cooked pork we had when I was growing up because it had to be thoroughly cooked, you know! Don't want to have to worry about trichynosis (sp?) Fact is, I don't think I liked pork, period! When I got out on my own, I found ways to make pork that I actually enjoyed from time to time! Turns out it can be quite good! :o) Then I got married to a guy who loves to eat and never cringes when I wanna try something new out. Still, pork roast? They're all dry!! :o) Not anymore!!!!!

I found this recipe posted by mayhersh back in Aug. of '06. At the time I was anxious to give it a try as I'm always on the lookout for a new way to make pork roast.  I had found a recipe for pork roast that I really was impressed with and this one is very similar. Anyway, I finally got around to trying this recipe and I may never go back to my other one! This is absolutely the BEST pork roast I have ever wrapped my lips around and DH agrees whole heartedly. The meat was so tender and so moist. I had to keep telling him it really was a pork roast! LOL I was kind of wondering how the Italian dressing was gonna work with the glaze, but OMG, they were meant to be together! LOL Honestly, there were groans aplenty at the dinner table tonight! Wow!

I was very generous with the glaze when I basted the roast. There was plenty extra, so I heated it up at serving time and had a small dish on the table as a condiment! Actually, I think this would make a wonderful condiment for old fashioned hot dogs, or maybe ham? I'm thinking too, that the marinade and the glaze would be really good on grilled spare ribs, grilled chicken and chicken wings, too! Definitely gonna be giving all of them a try and soon! :O)

I served it with a simple lettuce salad, baked potatoes (and all the trimmin's), and steamed broccoli! IMHO, those were good choices as they really let the pork roast be the star of the meal! I'd thought of maybe making scalloped potatoes or au gratins. I'm really glad I didn't. I think it would've been too many conflicting flavors. Simple, in this instance, was best! :o) Anyway, enjoy!!

I discovered this recipe is also in the TOH recipes and if you wanna see a picture of it, here's the link -

http://www.tasteofhome.com/Recipes/Mustard-Glazed-Pork-Roast

 I'll post the recipe here, as well. I highly recommend you give this recipe a try very, very soon! I know it'll definitely be making more frequent appearances on my table! Company will positively swoon over this one! Thanks mayhersh, for posting it on the old board! I rated this one with 5 stars !!!

Mustard-Glazed Pork Roast

Country Extra

Cooking is one of my favorite hobbies, along with sewing, oil painting, exercising and home decorating.

Ingredients:

• 1 boneless rolled pork loin roast (3 to 4 pounds), trimmed
• 1 garlic clove, peeled and cut into lengthwise strips
• 1 bottle (8 ounces) Italian salad dressing
• 1/4 cup red wine vinegar
• 1/4 teaspoon onion salt
• Salt and pepper to taste
• 1/4 cup apricot preserves
• 1/4 cup prepared mustard
• 2 tablespoons brown sugar
• 2 tablespoons butter, melted

Directions:

Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight.
    Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper.
    Bake, uncovered, at 325° for 1-3/4 to 2 hours or until meat thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking. Yield: 8 servings.

Kay, would you believe I have this recipe copied and haven't tried it yet?  I have a pork roast for this week so will give this one a try!

Pork sure has come a long way~I remember my mom cooking it to leather, too. But we do like pork roast so will give this recipe a run this week. For a change, I have everything to make it!

Thanks so much for your review!

Linda

Oh Kay, this sounds so good!  Now I have to look for a pork roast this week!  LOL!  Thanks for sharing honey! 

Pork Roast is OK but not usually my favorite meat either. DH likes it a lot.

This sounds like a great spin on a different way to prepare it. I will look for the ingredients today. Thanks.

I have a pork roast in the freezer that is just begging for this recipe.  Will try this one soon - it does sound really good.  Thanks for sharing.

Wow, that is saying quite a bit coming from you~ that it's the best recipe you've found on the bb! Pork tenderloin is one of my favorites so will try it on that. I do make mine with a lot of those ingredients but not the Italian dressing so looking forward to trying this soon. Thank-you for the great rec & rev.

Jill

HI Kay!

Sounds good! I will have to try it!

Missed you the past little bit, you must have been off some where!

Talk to you soon!

Redawna

OK Kay, this one got my attention. I have a recipe that I use most of the time but this sounds too good to pass up. Thanks for the review.

doris

Mornin' All!

Don't have a whole lotta time and actually came here to see if I could find a bar recipe. Anyway, thanks for the positive feedback on this recipe. I hope all of you enjoy it as much as we did.  I was truly shocked at how over the top this recipe was for me. I really and truly have never been a huge pork fan. But this one recipe is definitely going to change the way I feel about pork roast, anyway. lol

I realized I forgot to let you all know that I opted to use the cider vinegar in this recipe vs. the red wine vinegar. I heard on a cooking program a few years ago that if you're going to use red wine anything for cooking, you might as well use the real thing. Apparently there is a school of thought that spending money on red wine vinegar is a waste money. Anyway, I decided to do some testing of my own about the differences in the flavors and I have to say, I no longer use red wine vinegar for anything. If I use vinegar for cooking, it's gonna be the cider vinegar! The red wine you use for any cooking doesn't have to be expensive, they continued to say, they just seemed to think it was a better choice. Anyway, just wanted to share that.

I also opted for the cider vinegar in this recipe because I felt it a better choice with the sweet apricot preserves and the spiciness of the mustard! It truly did enhance the preserves and tone down the mustard! I'll be very interested to see if any of the rest of you find you enjoy this recipe as much as we did!! I think I'm gonna try grilling some chicken breasts with this glaze I have left!!

Linda - I am really anxious to see how you and DH feel about this recipe! LOL that you also had the recipe on your 'to try' pile!!!

Patty - You're welcome, Sweetie! I think this might be a recipe you should pass onto the girls for the recipe box. It's such a simple recipe. I'm thinking the BF's would really be impressed if they came for a meal and the girls presented them with this!! :O)

Alliea - I wonder if perhaps this recipe will make a convert out of you, too? :o)

You're welcome, tastycook! :o)

Jill - I have found a few recipes on the boards that have thoroughly impressed me. But this one, I think, is now at the very top of that list. Nitnole's Cherry Chili Chops are still way up there, too!! I might even go so far as to say those two recipes are tied for first on that Favorites list! Then again, there are the Marinated Rib Eyes, and the Blueberry Cream Cheese Poundcake and.......... lololol

Hey there, Ms Redawna!  I've been pretty busy trying to get some stuff done around here. In fact, one of the things I've been working on I hope to be popping in the snail mail for YOU, very soon!! Now are you curious what that might be? :O)

Doris - You're welcome! Good to see you, BTW!! :o)

I bought all the ingredients for this one. TESTING>>>>>>> TESTING ............ LOL

For me????? Now you have me curious! lol

I printed this one and can't wait to try it!!  I have a question though - is the mustard just plain ol' yellow mustard like French's?  Or would you recommend dijon for this?  Thanks

Kathleen

LOL...so this is the one you picked -- you know I'm taking your word for it......hear my printer?!?!?! *grin* Thank you....someone cut the main cable to our phone company today....my first chance to hit the board ~ I'm glad I didn't miss  your review, thank you!

**waving to all** 

rosiepie:

I have a question though - is the mustard just plain ol' yellow mustard like French's?  Or would you recommend dijon for this? 

 Hi, rosiepie! Yes, this is the yellow mustard like French's or Plochman's. I did consider using a spicy brown mustard as that is what I use in the other pork roast recipe I enjoy. But after adding a bit of the yellow mustard to a bit of the apricot preserves, I knew I wanted to stick with the recipe! However, having said that, I hope you do decide to try the dijon and then get back to us as to what you think. Personally, I think this glaze is one you could play with a LOT!! 

 Redawna - Yes, Sweetie, a surprise!! Glad I got your curiousity piqued!! I know, I know! My bad!! Trust me, though. You'll be glad for the wait! Hopefully I'll have it set to go by Wed.! At least that the plan. Now if I can just stop the  other interuptions that keep me from finishing this little surprise!! lol

 LOL at Alliea! I'm watching for a report!! Favorable or otherwise! 

LC - Yeah, this is the one I decided to try! Trust me, GF, this is absolutely a great recipe and I seriously think I may never go back to my other ones!! Of course, I've been known to say that before and then eat my words!! lol 

So you had a telephone cable cut today? We had that happen last week. And last night we had no electricity for like 2 hours. I still haven't found out what that was all about! I was in the middle of working on Redawna's surprise when it all went out and I was upset because I ended up losing some stuff! Grrr!!! Oh well! :O)

 Well we had power just NO long distance phones (cell phones included)…but all is well today!  I have Cranberry honey Mustard and Chipotle Mustard but think I’ll hang with your suggestion for this ~ I know my family will love this…..on the way to the Newspapers (w/DGS) I’m going to stop by and gather the things I need for this….week-end ~ 80º ~
weather screams baseball tournament….what better time to have this ready when we get home!

I want you to know we are mid 30’s this morning…..tomorrow we should be high 70’s and 80’s for the rest of the week…..my garden is in shock….wettest April we’ve ever had and can’t trust the weather to get the rest of the garden in ~ I know, I know.  I have such a hard life……tee hee could all be snow, right?!?!?