Honey Mustard Grilled Pork Roast
Elevate your outdoor cooking game with this Honey Mustard Grilled Pork Roast, a show-stopping centerpiece perfect for any gathering. This tender, juicy pork roast is marinated in a delectable blend of Dijon mustard, sweet honey, garlic, and fresh rosemary, infused with a savory kick from soy sauce and apple cider vinegar. The grill delivers a mouthwatering caramelized crust while sealing in the smoky, herbaceous flavors. Simple yet elegant, this recipe is perfect for serving a crowd, requiring just 20 minutes of prep before the magic happens on the grill. Pair it with your favorite sides like grilled vegetables or mashed potatoes for a meal that’s both hearty and unforgettable. Whether you're hosting a summer barbecue or celebrating a holiday, this honey mustard pork roast recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1 piece pork roast (boneless, 3-4 lbs)
- 0.25 cup Dijon mustard
- 0.25 cup honey
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh rosemary (chopped)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper (freshly ground)
Instructions
Start by making the honey mustard marinade. In a medium mixing bowl, whisk together Dijon mustard, honey, minced garlic, olive oil, soy sauce, apple cider vinegar, fresh rosemary, salt, and black pepper until well combined.
Place the pork roast in a large resealable plastic bag or dish. Pour the marinade over the roast, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap, and marinate in the refrigerator for 4 hours or overnight for maximum flavor.
Preheat your grill to medium heat (about 350°F or 175°C) and lightly oil the grill grates to prevent sticking.
Remove the pork roast from the marinade, letting excess marinade drip off, and reserve the remaining marinade for later use. Pat the roast dry with paper towels for better searing.
Place the pork roast on the grill and sear it on all sides for 2-3 minutes per side, creating a flavorful crust.
Lower the grill's heat to medium-low, close the lid, and cook the roast indirectly. Use a meat thermometer to monitor the internal temperature.
Baste the pork roast occasionally with the reserved marinade while it cooks. Avoid cross-contamination by not using leftover marinade on fully cooked meat. Cook until the internal temperature of the pork reaches 145°F (63°C), about 1-1.5 hours depending on thickness.
Once done, remove the roast from the grill and let it rest for 10-15 minutes on a cutting board. Resting allows the juices to redistribute, making the meat tender and juicy.
Slice the pork roast into thick slices and serve warm. Pair with grilled vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 5796 mg | 252% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 49.1 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
