Honey-Mustard Pork Roast with Bacon

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This is excellent. I would never cook pork to 160 though. I would say could it to 140 and it will just be a little pink inside and juicy. Go to 150 if pink pork scares you.

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This was absolutely delicious! I've never been disappointed by Giada's recipes!

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Absolutely wonderful. This was our Thanksgiving Day main dish as I am allergic to turkey. I made it with tenderloin instead of loin and froze part of it... and it was just as good the second time around.

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This was the most delicious pork I ever ate!! The glaze and bacon kept it so moist and tender, My pork roast was only 2.5 lbs. and it took as long as Giada's 3.5 lb. roast did to get to temperature. I will certainly keep this recipe in my collection of favorites.

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I had to cook it longer, but we didn't like it . We thought the mustard over powered the pork

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Quite tasty though I had to cook mine a little longer than the recipe called for as the bacon didn't get as crispy as Giada's did. It was still moist though which was great. Also I did overlap my bacon but it still came off the pork when I cut into it. I would probably make this again at some point, just needs some fine tuning!

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Love this recipe! It has become a part of our Thanksgiving dinner! Easy to make and delicious. Beautiful presentation onced it's cooked!

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This recipe is absolutely Fantastic! Wow what great flavor. The key is just don't over cook the pork, which is quite simple as long as you test with a thermometer. We've made this at our house for two special occasions and now everyone asks for it. Thanks Giada for another amazing recipe!

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This was easy and delicious!

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LOVED it. I felt like cooking something that didn't require a lot of dishes, and this was perfect and yummy! Cooking meats in the oven always makes me nervous since I don't have a meat thermometer, but practice makes perfect. I used typical honey dijon since that was all I had, but it came out delicious anyway.