Honey-Mustard Pork Roast with Bacon

Total Time:
2 hr 10 min
Prep:
30 min
Inactive:
20 min
Cook:
1 hr 20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.6 182
I made this recipe is amazing!!! But I added my own twist to it. I stuffed pieces of onion into the pork. Thanks Giada for another amazing recipe!!!!! item not reviewed by moderator and published
The recipe may be delicious but come on --- Pork roast for Thanksgiving! The only 2 ingredients that vaguely remind you of the biggest annual celebration of our history is squash and sage! I guess when you are a superstar you can do whatever you want. item not reviewed by moderator and published
This is the first recipe I've made of Giada's and it was amazing . It was easy to make and very delious. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
delicious item not reviewed by moderator and published
You might want to calibrate your oven. Cooking time was spot on--perfect. Did you have the correct cut of meat and weight? item not reviewed by moderator and published