Honey-Rosemary Pork Roast with Mustard and Sweet Onions

March  7, 2015
Author Notes

This recipe was the happy result of my raiding the cabinets one day when I had a large pork roast, a half-bottle of wine and not much else to work with. Now it is one of my favorite ways to feed a crowd - everybody loves it and it makes the whole house smell wonderful. —aimeeday1972

  • Serves 8-10
  • 1 4-5 pound pork roast
  • 1 cup white wine
  • 1/3 cup honey
  • 1 sprig rosemary
  • 2 tablespoons while grain mustard
  • 2 tablespoons olive oil
  • 2 large yellow onions, sliced
In This Recipe
  1. Preheat oven to 300 degrees. In a large skillet, brown pork roast in olive oil over medium high heat on all sides (about twelve minutes). Remove to a large baking dish. In the blender, blend garlic, mustard, honey, and wine. Pour mixture over pork roast. Add sliced onions and rosemary. Season with salt and fresh ground black pepper. Tightly cover roasting pan with foil, and bake for 1 1/2 to 2 hours. Remove foil, increase heat to 375, and roast an additional 15 minutes to brown crust of roast. If needed, add more wine or water to maintain moistness. Serve with rice or pasta, or baked potatoes.
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