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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (315g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon dry mustard |
||
| Calories 660 | ||
| Calories from Fat 263 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.3g | 45% | |
| Saturated Fat 10.6g | 53% | |
| Monounsaturated Fat 13.2g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 245mg | 81% | |
| Sodium 731mg | 30% | |
| Potassium 1305mg | 37% | |
| Total Carbohydrate 6.6g | 2% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 6.0g | ||
| Protein 87.2g | 174% | |
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Ingredients
- 4 lbs pork loin roast
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon wine vinegar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
Directions
1
Place roast, fat side up, in foil lined roasting pan.2
Mix remaining ingredients and brush on all sides of roast.3
Cover with foil and bake at 325 degrees for 2 1/2 hours basting frequently.4
Uncover the last 45 minutes to brown roast.
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- Course > Main Dish
- Main Ingredient > Meat > Pork
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Roast
- Occasion > Dinner Party
- Occasion > Everyday
Featured Reviews for This Recipe
From: kaithun1
On Sep 26, 2008
It was pretty good. I cooked in crock pot instead, as I didn't want to heat up the house. I used apple cider vinegar, as that is what I had. Next time I will make when I will be home more and can baste it so the flavor sinks all the way through. Will also pick up some wine vinegar.
From: FoodieFanatic
On Aug 19, 2008
The meat was so juicy and tender. Loved the sauce over my rice. My DH ate till he just about popped! Good thing there was just the 2 of us for dinner, or we wouldn't have had enough! I passed this on to my sister as I know she will love it too! Thank you for sharing with us Garnet!
From: Graybert
On Aug 12, 2002
Wonderful, simply wonderful!! This is very tasty and very tender. It isn't "fall apart" tender, which I dislike. Rather it is "cut with a fork" tender and very juicy! Basting it really makes a difference - I basted every 15 minuites. I served this with oven roasted potatoes and my green bean salad. This is definitely company worthy! Tasty and VERY EASY to prepare! The one thing I wasn't clear on was if it called for white wine or red wine vinegar - I used white wine and it turned out great! Thanks for posting this, its a definite keeper in my books.
From: Bev
On Jun 20, 2002
The title of this recipe says it all! This is without a doubt and 5 star Company Worthy recipe. Not only does this roast possess excellent flavor, it is also succulent to the point that your knife simply glides though the meat. I made this recipe exactly as directed and we enjoyed it so very much. Thanks so much, Garnet for a real keeper!
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