Double Mustard Crusted Pork Roast with Jus

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Really great, I will make this again. I made this in a dutch oven (lid off because my roasting pan is not stovetop safe. I also added potatoes and crushed garlic to the veggies and they came out really delicious. I was surprised when I checked it halfway through that there was no liquid from the pork for the jus so I added some chicken stock, just enough to cover the bottom so the veggies didn't dry out.

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Absolutely the best pork I have ever made! No matter what I do my pork ends up dry, not this one! It was so juicy, even the next day the left overs we amazing! I didnt have stone ground mustard, so I used a German mustard and some dark mustard seed. Plus I didnt do the over night marinade, just a few hours, it was AWESOME!!!!

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This recipe is "THE BOMB" - in a good way, of course. I cooked an even bigger roast, 7.5 pnds, and all the other things that came with this recipe in the episode. Man, huge success. Had 4 very critical men folks for guests, they were blown away. In fact, so was I. Considering the incredible meal this was, the work it took was not that much. Well worth the time and effort, thanks Guy, you're the pork roast maniac...
Plus one more thing... usually Signore Fieri has soooooooo many ingredients, and things get a little cluttered in my kitchen. This one here, I can assure you, it's easy to make and, like I said, LA BOMBA!!!

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I have made this recipe a ton of times and I absolutely love it. My house always smells delicious and everybody who has ever tried it absolutely loves it. The only changes I make are using a boneless roast and I swapped out the veggies for fingerling potatoes and man do they taste good. This recipe gave me the idea to combine some red wine, sour cream, plain yogurt, thyme, and garlic and treat the pork the same way as this one. Wow...super yummy as well!

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Excellent! Only read this recipe when I got home from market so I didn't marinate but followed everything else and it was just spectacular!

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Very tasty! Bought a boneless pork loin roast-marinated it the day before-while it was resting -put the veggies with their juices in a saucepan and added the vermouth,stock and butter. Went great with Guy's Adams Apple mashed potatoes! Lots of flavor!

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This was the best pork roast I've ever had--so much flavor. I used a pork loin and my supermarket gave me a wonderful cut. Next time I would put some chicken broth in the roasting pan when I put the pan in the oven because the drippings came out very dry and too brown. I cooked the roast to 160 degrees on the meat thermometer. After resting for 20 minutes, the temperature had risen to 165 degrees and was perfectly moist. And I added more of the vegetables to the pan in larger cuts because everybody wanted to pick at them while the roast was resting.

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I had a 5 lb bone in pork loin roast & cooked at 350. It took me 3 hrs 15 mins to reach 160 degrees. I personally had no problems cutting my pork & losing any crust. I served the chops on the bone. Sharp knife is the key.
One other thing when making the jus. Here's what I did...halfway thru cooking the veggies were looking a bit dried out, so I hit the pan with about 1/3 cup chicken stock to keep veggies from getting too dark & dry. I left out the alcohol & stuck with chicken stock. I put all the veggies and juices into a fry pan, added 1 3/4 cup chicken stock & cooked it all down until it was nice & thick, mushing the veggies to get the best flavor. After I strained the sauce, I realized it would be a shame to thrown out the veggies, so I just put them back in the sauce & put atop the chops when served. AMAZING! Chops were moist as can be & it was super flavorful, MONEY CHOPS! This will be my new Holiday Dinner! GUY IS THE MAN!

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Fantastic! I made this for the first time for company. They raved about it & wanted the recipe. Very moist. Definitely a keeper!

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Mmmmmmmm....SO good! I made this with a Costco boneless pork loin roast and ended up putting the sauce in a blender while the meat was resting!! So glad I did that!!! The panko crust didn't turn out how I thought it would but it was still tasty and my kids gobbled it up! As a warning though, this was kind of on the spicy side...maybe from the tbls of pepper??? I'll be making it again....