Honey Mustard Pork Roast with Vegetables
Tender, flavorful, and bursting with rustic charm, this Honey Mustard Pork Roast with Vegetables is the perfect centerpiece for any cozy family dinner or holiday feast. A juicy 3-pound pork roast is coated with a delectable blend of honey, Dijon mustard, whole-grain mustard, and garlic, creating a slightly sweet and tangy glaze that caramelizes beautifully in the oven. Surrounding the roast are baby potatoes, carrots, and optional Brussels sprouts, all roasted to golden perfection alongside fragrant sprigs of fresh rosemary. This one-pan meal is as easy to prepare as it is impressive, with just 15 minutes of prep time followed by a slow roast that brings out deep, savory flavors. Serve this hearty dish with the roasted vegetables and a drizzle of pan juices for a comforting, crowd-pleasing meal that’s perfect for weeknights or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs pork roast
- 0.25 cups honey
- 0.25 cups Dijon mustard
- 2 tbsp whole-grain mustard
- 3 pieces garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 lbs baby potatoes, halved
- 4 pieces carrots, peeled and cut into chunks
- 2 cups Brussels sprouts, halved (optional)
- 4 pieces fresh rosemary sprigs
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the honey, Dijon mustard, whole-grain mustard, minced garlic, olive oil, salt, and black pepper until well combined.
Place the pork roast in the center of a large roasting pan or baking dish. Generously brush the honey mustard mixture over the entire pork roast, ensuring it's evenly coated.
Scatter the baby potatoes, carrots, and Brussels sprouts (if using) around the pork roast. Drizzle the vegetables with a bit of olive oil and season with a pinch of salt and pepper. Toss them gently to coat.
Tuck the fresh rosemary sprigs around the pork and vegetables for added aroma.
Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for 45 minutes.
Remove the foil and continue roasting for an additional 30-45 minutes, or until the internal temperature of the pork reaches 145°F (63°C) (use a meat thermometer to check). Stir the vegetables halfway through this timeframe to ensure even cooking.
Once done, remove the roast from the oven and let it rest for 10 minutes before slicing.
Serve the pork roast sliced, alongside the roasted vegetables. Drizzle any pan juices over the top for extra flavor.
Nutrition Facts
Calories |
3903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 9238 mg | 402% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 79.4 g | ||
| Protein | 396.7 g | 793% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 498 mg | 38% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 10541 mg | 224% | |
*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.
