clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rosemary and Three Mustard Pork Roast


  • 1 5 pound boneless pork roast
  • 3 garlic cloves (minced on a microplaner)
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1/4 cup honey mustard
  • 1/4 cup dijon mustard
  • 1/4 cup grain mustard
  • 1/2 cup white wine
  • 1 tsp salt
  • 1 tsp black pepper


  1. First combine the dijon mustard, honey mustard, grain mustard, white wine, chopped rosemary, minced garlic, salt and pepper. Taste the mixture to ensure there is enough salt and pepper.
  2. Mix until combined and slather all over the pork loin. ***I am using the pork loin in this recipe NOT a tenderloin. You can certainly use the tenderloin but the cooking time would be significantly shorter***
  3. Feel free to cut your cleaning time by using a foil pan… I did 🙂
  4. Insert a probe thermometer into the center of the roast. Make sure not to hit the bottom of the pan as this will throw off the temperature.
  5. Roast at 450-degrees for 15 minutes to develop a beautiful crust.
  6. Then turn down to 375-degrees and cook until thermometer reaches 145 degrees.
  7. Let roast rest for 15 minutes while covered with foil.
  8. Now just slice and serve.