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Honey-Mustard Pork Roast with Bacon Recipe

Honey-Mustard Pork Roast with Bacon

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Average Rating:

Total Reviews: 177

Showing 21-30 of 177

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  • on March 01, 2012

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    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..

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  • on January 24, 2012

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    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.

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  • on January 21, 2012

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    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 !!!

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  • on January 13, 2012

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    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.

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  • on January 08, 2012

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    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!

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  • on January 02, 2012

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    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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  • on December 29, 2011

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    Made this for Christmas dinner and it was so amazingly delicious! My kids don't even like mustard and they love love loved it. Can not wait to make it again! Followed the recipe exactly, except ran out of fresh rosemary and substituted dried. Don't do it. The flavor was still there, but we kept picking rosemary out of our mouths lol. Also, next time I will lay the bacon across the pork instead of length wise. I think that will make slicing it a little easier. But all told, another fabulous recipe from Giada!

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  • on December 26, 2011

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    I made this recipe last night for our family Christmas dinner and EVERYONE loved it! I kept my roast in alittle bit longer to reach 160 degrees to be on the safe side - and mine was a tad bit larger than Giada's roast. I didn't cover it until I took it out to rest and the bacon was nice & crispy. I paired it with Rachael Ray's 'fennel, apple & onion sauce' - so delish. Already have requests for next year.

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  • on December 26, 2011

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    I think that the only thing that was better than enjoying the taste of this recipe was smelling the aromas that came from the oven as it cooked. We enjoyed it very much.

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  • on December 25, 2011

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    SO good and SO easy to do. Thanks for this, Giada!

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