Honey-Mustard Pork Roast with Bacon

Total Time:
2 hr 10 min
30 min
20 min
1 hr 20 min

6 servings

  • Pork:
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole-grain mustard (recommended: Maille)
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 (3 1/2-pound) center-cut, boneless, pork loin roast
  • 12 slices bacon (about 1 pound)
  • Salad:
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 5 cups (5 ounces) baby arugula

Special equipment: kitchen twine

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.

Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

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Pairs Well With
Pinot Noir

Delicate, floral red wine

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    181 Reviews
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    This is the first recipe I've made of Giada's and it was amazing . It was easy to make and very delious.
    This recipe is culinary GOLD. It's easy to put together, cooks quickly, tastes PHENOMENAL and makes wonderful leftovers. You can also tweak it here and there-- we made it last night and used barbecue sauce for sweetness and vinegariness, plus Sriracha sauce for extra heat, and it turned out great! Another great recipe from Giada-- thanks!!
    Great recipe...Loved the aroma with mustard and rosemary recipe. The only difference is that I used 7lbs Picnic Bone in and took 3 1/2 hrs to cook. I didn't salt the pork since the recipe didn't ask for it so I peppered it generously. I did add 2 cups of white wine 1 hr before it was done since there were not enough basting sauce to use. I didn't use the thick cut bacon just the regular so it made a difference! 
    I made this outdoors in a Lodge Camp Dutch Oven. I used a Sirloin Pork Roast instead of the Pork Loin. This is a great recipe! I will definitely make this one again.
    Easy and absolutely delicious! Served with Melissa's kale slaw and Ina's roasted sweet potatoes. Would definitely make for company! The leftovers today made a wonderful salad for lunch!
    I didn't think it was going to turn out as good as it did, But I guess you can't go wrong with adding bacon. My husband raved about it. It's definitely a keeper at our house.
    I thought the recipe was very tasty but the cooking time was not accurate. When I took it out of the oven after one hour and 20 minutes it was raw. I raised the oven to 400 degrees and cooked it for another 15-20 minutes. I think the cooking temp was too low.
    You might want to calibrate your oven. Cooking time was spot on--perfect. Did you have the correct cut of meat and weight?
    Delicious and easy!
    This simple but amazing recipe has become my go-to guest dinner. When my daughter comes home from college on breaks, she requests it in advance. The preparation is also fabulous on a pork tenderloin. Spring green mix in place of the arugala makes a less bitter but still balanced salad. Pair with Ina's Mac and Cheese for a decadent holiday meal.
    excellent; my son & husband loved it; I used maple syrup in place of honey as I had none; wonderful with roasted squash & onions
    Me and my family absolutely loved it never have i use rosemary and the herby taste was great. Im curious to know if anyone has used beef roast rather than pork im pretty sure il taste the same but i want to be on the safe side before i do it with beef roast rather than pork roast?
    This pork roast was very tastey!! We will definitely make this again. The meat was moist and tender and the meat was flavored throughout. I'm not a big pork fan and I loved it!!
    Fun and fairly simple to make... tastes so good! Use a doubled over piece of foil to hold the bacon on securely while you slice it to keep thing from falling off.
    Delicious and very easy to make. My entire family loved it. I found that putting 2 strips of bacon at a time was too much for our taste, it overpowered the flavor of the pork. Will definetely do it again but with only 1 slice! The seasoning was perfect. When I make large pieces of meat I either under or oversalt them, so no problem with this one.
    Best pork roast ever!
    I thought this was good just not amazing. The salad was really bitter to me and I could not eat it. I have other recipes that I like better for a pork roast.
    I made this recipe (without the bacon and it was the best pork loin I'd ever made and I've made a lot of them. It was moist and delicious. I used a 1.25 pound supermarket prepackaged loin, so I only cooked it for 30 minutes and let it rest for 10. Juicy, tasty and my husband cleared the dishes so he could scrape the sauce out of the pan! I will definitely make this again and again.
    Simple and keeps roast so moist with the added flavor from the bacon and mustard wet rub.
    the best ever and very easy to make me and my family loves it.....i always roast it longer then said to.
    SO DELICIOUS! I mean WOW. The honey mustard with the bacon - so so so GOOD. I only roasted the pork loin for 1 hour; I did not need to cook it for an extra 10-20 min, because I was afraid of drying out the pork and plus the bacon was already nice and crispy. My only complaint, not enough honey mustard on the pork! Next time, I am going to cut the pork in half and spread the mustard also on the inside and then wrap it back up. This was a great meal!
    I would have to agree with a previous reviewer; a huge disappointment. I too spent a lot of money on the pork, bacon, and 2 kinds of mustard. Edible but absolutely no discernable flavor. I usually love Giada's recipes but will definitely not make this one again.
    What a waste of time, energy and ingredients. I made this EXACTLY as printed. But after an hour I had to pump up the temp to 450 and go another 45 mins. before the roast reached 150. It is a rather warm day and the oven made the house hot. When sliced. the mustard and bacon did not adhere and I had a regular, old pork roast. I spent money on the bacon and 2 kinds of mustard and honey and had to cook it twice as long as if I hadn't done the extra prep. AND, I tasted the bacon and mustard that fell off- it was mediocre- no great shakes in the flavor dept. Save your time and money, pass on this recipe. By the way, the roast wasn't as flavorful as those I've made with pork seasonings.
    Absolutely amazing! This is a family favorite, I don't use the whole grain mustard and I make sure and use only thin bacon and I do not overlap it, that way it cooks to a nice crisp. Also I only cook it until it reaches 140, I've never tested out the salad, but this roast is by far the best we've ever had!!
    By far the best roast pork I have ever made.....Juicy, done perfect, and very flavorful.....I had to use maple horseradish mustard for one of my mustards as that what was I had in the house, used thin bacon that was very lean, and it crisped up great, my roast was a little fatter around then some I have used, so cooked it 15 minutes longer then tented for 15, then took it out for 25 minutes, and it was perfect.......thanks giada, will now be my go to recipe for roast pork, this is a keeper..
    YUMMY!!! Giada has given us another FABULOUS recipe. My family loved it, saying "an elegant dinner on a Tuesday night." I will make this for company without hesitation. I will use thin bacon or partially cook the thicker bacon before lying across the roast. Other than the bacon not being totally cooked, no complaints. Thanks again Giada.
    Our friend made this recipe for New Years Eve dinner and it was absolutely amazing. It was flavorful and very moist. Now I am making it for dinner tonight. Hope it comes out as good as hers !!!
    Delicious. I used spicy whole grain mustard and it added a delightful kick. I would cook the bacon a little in a frying pan because it seemed a little raw when the pork was done. So just crisp up the bacon a little but don't cook it fully before wrapping the pork with it.
    This was easy and amazing! Use all fresh ingredients. I put cut up red potatoes around the roast. Drizzled them with olive oil and a little black pepper. This would be a great company meal!
    I have never reviewed a recipe before, but I feel this recipe was so delicious and elegant that it merits some input. I made this as a 5 and 1/2 pound roast for a New Years Eve dinner party. 
    I wish I had read the reviews before preparing it, as I would definetly have made the following adjustments. 
    I agree with many reviews that cooking the roast to 160 degrees makes for a drier roast. In the future, I would only cook the roast to 145 degrees, which is also the boneless pork loin recommendation of several other web sites. 
    Secondly, covering the roast made for uncooked bacon. To ensure the bacon crisps up, I would make sure to use the thin rather than thick bacon and roast the pork uncovered the entire time. 
    However, I look forward to definetly serving this again.
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