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Recipe Source: Lyda Burnette, Test Kitchens Director for Southern Living /


1 (2- to 3-pound) boneless pork loin roast
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons mixed or black peppercorns, crushed
1/2 teaspoon dried thyme
1/2 teaspoon salt
Garnish: watercress sprigs (optional)


Place roast on a lightly greased rack in a shallow, aluminum foil-lined roasting pan.

Combine honey and next 4 ingredients; brush half of mixture over roast.

Bake at 325° for 1 hour; brush with remaining honey mixture. Bake 30 more minutes or until a meat thermometer inserted in thickest portion of roast registers 155°. Cover lightly with foil; let stand 10 minutes before slicing. Garnish, if desired.