Who says honey mustard is just for chicken fingers? I have waited all summer to make this pork roast. Turning on the oven for long periods of time as the sun hits this concrete jungle in the summer isn’t an option in our apartment. And the fact rosemary seems more suitable for fall and winter flavors. This might be one of the easiest and stress free ways to cook a roast. It’s one of my favorite recipes and hope it will be a new favorite at your dinner table as well.

This sauce can be made in 2 minutes. So easy. Highly recommend Grey Poupon mustards. I used Dijon and Country Dijon which is made with coarse ground mustard.

I had the butcher cut a pound of pork loin roast. It’s a lean cut of meat with very little fat.

Turn the fat side face down when roasting. Spread the mustard sauce all over the pork.

The bacon will keep the pork tender and juicy. Roast uncovered so the bacon will turn crispy. Let the meat rest after roasting. This step is important to keep the meat moist. It will make slicing the pork easier too.

Honey Mustard Pork Roast with Bacon
adapted from Giada at Home

serves 4

Ingredients
2 tablespoons dijon mustard (such as Grey Poupon Dijon)
1 tablespoon whole grain mustard (such as Grey Poupon’s Country Dijon)
1 tablespoon honey
1 garlic clove, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 pound boneless pork loin roast 
6 slices bacon

Directions
Preheat the oven to 350 degrees F.

Mixed together the dijon mustard, whole grain mustard, honey, garlic, thyme, and rosemary in a small bowl until smooth.

Place the pork in a baking pan. Spread the honey mustard mixture all over the pork. Starting at one end of the pork, arrange the bacon slices over the pork, slightly overlapping one after the other. The pork should be covered entirely with bacon. Tuck the ends of the bacon underneath the pork. Place the pan in the oven and roast for 50 to 55 minutes until a meat thermometer reads 160 degrees F in the center. Remove pan from the oven and allow the meat to rest for 10 minutes.

Slice the pork into 1/4-inch thick slices. Arrange slices on a platter and serve.