
Honey Mustard Glazed Pork RoastRecipe by Chef Michael Williams Prep time 10 mins This glaze works well for any kind of pork roast or even pork chop. It provides a great colour and flavour that compliment pork wonderfully. Ingredients For the glaze: 2 cloves garlic (minced) 2 tablespoons onion (chopped fine) 2 tablespoons Dijon Mustard 1 tablespoon grainy mustard 1 tablespoon honey ½ teaspoon cumin ¼ teaspoon pepper 1 pork shoulder, leg or butt roast Directions Preheat the oven to 450° F. Combine all ingredients for the glaze in a mixing bowl and stir well. Or if using a food processor, rough chop the onions and then add all ingredients and puree until semi-smooth. Now dry the pork roast with a cloth or paper towel and cut off the rind or skin if there is any. Place in a roasting pan. Apply the glaze with a large bbq brush or by hand if you do not have one. Place the pork in the oven and roast until glaze begins browning, then lower the temperature to 325° F. Roast until a probe thermometer inserted into the center of the thickest part (not touching the bone if there is one) of the roast reads at least 160° F (medium). Remove roast from the oven, cover with a lid or tent with foil and allow 15 minutes resting time before slicing into it. Serve with your favourite veggies and a whole grain and enjoy. Variations Add ½ of a jalepeno pepper, seeds and veins removed and finely chopped to the glaze for a nice bite. Add a teaspoon of glaze on top of an oven roast pork chop before baking

Honey Mustard Glazed Pork RoastRecipe by Chef Michael Williams

Prep time 10 mins

This glaze works well for any kind of pork roast or even pork chop. It provides a great colour and flavour that compliment pork wonderfully.

Ingredients

For the glaze:
2 cloves garlic (minced)
2 tablespoons onion (chopped fine)
2 tablespoons Dijon Mustard
1 tablespoon grainy mustard
1 tablespoon honey
½ teaspoon cumin
¼ teaspoon pepper
1 pork shoulder, leg or butt roast

Directions

Preheat the oven to 450° F.
Combine all ingredients for the glaze in a mixing bowl and stir well. Or if using a food processor, rough chop the onions and then add all ingredients and puree until semi-smooth.
Now dry the pork roast with a cloth or paper towel and cut off the rind or skin if there is any. Place in a roasting pan.
Apply the glaze with a large bbq brush or by hand if you do not have one.
Place the pork in the oven and roast until glaze begins browning, then lower the temperature to 325° F. Roast until a probe thermometer inserted into the center of the thickest part (not touching the bone if there is one) of the roast reads at least 160° F (medium).
Remove roast from the oven, cover with a lid or tent with foil and allow 15 minutes resting time before slicing into it.
Serve with your favourite veggies and a whole grain and enjoy.

Variations

Add ½ of a jalepeno pepper, seeds and veins removed and finely chopped to the glaze for a nice bite.
Add a teaspoon of glaze on top of an oven roast pork chop before baking