Honey Dijon Mustard Pork Loin

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I looked at many other websites for this type of sauce. I thought this one seemed too plain jane. So with this recipe and the help of another it came out juicy and full of flavor. I added and changed a few things and it was wonderful! I mixed 1/3 cup white wine, crushed chicken bouillon cube, fresh parsley, green onion, olive oil instead of veggie oil, 2tbsp sour cream, splash of soy sauce,pepper, dash of cayenne, pinch of salt (you have alot of salt in boullion cube & soy sauce, so go easy and of course the dijon mustard. Wisked it all together. Then, I put all of this in a zip lock bag plus the lions and let them sit in fridge for about 6-7 hours then baked for about an hour at 170 and then cranked up the heat to 325 for 20 minutes. I cooked it on low heat at first so the lion would stay tender since pork can get very dry. My husband said "you have to make that again". I served it with Stove Top stuffing and steamed green beans & carrots.

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Mary, get a life, if you don't like the show change the channel. They weren't cooking the pork loin for you. Get over it.

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Just watched the neely's and watched pat rub his hands all over the raw pork roast and then proceed to put his hands into the salt dish . most people would have a little pile of salt on the side so as not to contaminate awhole "piggy" (ridiculousfull of salt. keep trying to like this show but the phony togetherness is sooooo boring. two people to fill cupcake pans??? phony and foolish

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This is an excellent recipe, but there does seem to be some mistakes in the recipe itself. As others have stated, it does take much longer than 20 minutes. I left mine in until the meat thermometer said 145 which took almost an hour.
Also, I had some of the honey-mustard sauce left over, so I didn't use it. If I were to do this again, I would use all the sauce, just pouring all of it on top. The sauce was a great gravy with the juices from the meat mixed with it. All together, this was a great way to make a pork lion.

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I first made this for a small dinner party I hosted and everyone loved it! To me, the cook time was waaay off (I roasted the pork for about 45 minutes after pan searing well. But, just wanted to let Pat & Gina know, this is a favorite of my boyfriend's! He is away on business quite a bit, told me that when he comes home, he wants this pork for dinner and that it is the best thing I've made! And there is nothing I won't do to my him happy!

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I just watched the episode and this dish is only called "Pat's Dijon Pork Loin" and therefore they did not use any honey. The recipe they used is exactly as it is listed here. Make sure to sear long enough and use a meat thermometer to check for doneness. Delicious

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am I blind or does the recipe say Honey dijon mustard pork loin, yet I do not see honey in the recipe?

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Thanks for the tips about the cook time , folks. I thought I was seeing things when I saw 20 minutes. Gonna give this a go tonight.

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Had to comment. Anyone that doesn't use a thermometer shouldn't be cooking anyway...especially not for the in-laws!

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Maybe I just got lucky, but the pork came out perfect. I added the honey, salt, and pepper, and cooked it for over an hour, until the thermometer read 150. I let the roast rest for about ten minutes, and it was the juicyest pork I have ever eaten. The crust on the outside was delicious. I can't wait to make this again. My mom said it was the best piece of pork she has had in a long time.