Honey-Rosemary Pork Roast with Mustard and Sweet Onions

March  7, 2015
4 Ratings
  • Serves 8-10
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

What You'll Need
  • 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
  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.
Contest Entries

See what other Food52ers are saying.

  • aimeeday1972
  • shailini sisodia
    shailini sisodia

3 Reviews

shailini S. March 9, 2015
Yes, I know I would want someone to tell me, if I had a mistake in my recipe! It does look delicious, though!
aimeeday1972 March 8, 2015
Shailini- you are right the recipe calls for 2 large yellow onions, sliced. If I can, I will edit the recipe. My mistake!
shailini S. March 8, 2015
The directions say to add "sliced onions" - however, no onions mentioned in the ingredient list....? Assuming it would be about one or two onions, of course.....but it was careless writing!