Pork Roast With Spicy Mustard
A tender pork roast glazed with a spicy mustard crust, paired with a rich gravy flavored with apple juice, perfect for hearty family dinners and special occasions.
Ingredients
- 2 Tbsp vegetable oil ⓘ
- 4.5 lb boneless tied pork roast ⓘ
- 1/4 cup butter or margarine ⓘ
- 2 Tbsp all-purpose flour ⓘ
- 2 Tbsp French mustard ⓘ
- 1 Tbsp dry mustard ⓘ
- 1.5 Tbsp cracked black pepper ⓘ
- 1 Tbsp brown sugar ⓘ
- 2 Tbsp thyme crushed
- 1.5 cups apple juice ⓘ
- 2 Tbsp all-purpose flour
- 3/4 cup water ⓘ
- 2 tsp chicken soup mix ⓘ
- 1 Tbsp cider vinegar ⓘ
Instructions
- In a heavy skillet, heat vegetable oil over medium-high heat until hot. Add the pork roast and brown on all sides; remove from skillet.
- Cool the roast for 10 minutes, then transfer to a roasting pan.
- Combine butter, flour, French mustard, dry mustard, cracked black pepper, brown sugar, and crushed thyme to form a paste.
- Spread the paste over the top, sides, and ends of the roast.
- Roast in a 475°F (246°C) oven for 30 minutes.
- Reduce oven temperature to 325°F (163°C) and continue roasting for about 1 hour and 20 minutes or until the internal temperature reaches 170°F (77°C).
- Transfer the roast to a cutting board and tent with foil to keep warm.
- Transfer 2 tablespoons of roasting pan drippings to a small, heavy saucepan.
- Discard remaining pan drippings.
- Heat the drippings over medium heat.
- Add apple juice and boil until liquid is reduced, about 8 minutes. Strain if desired.
- Set the apple juice mixture aside.
- Heat the drippings in the saucepan.
- Add flour and cook, stirring constantly, for about 1 minute.
- Whisk in the apple juice mixture, water, and chicken soup mix.
- Simmer until thickened, stirring occasionally.
- Remove from heat and stir in cider vinegar, French mustard, and black pepper to taste.
- Carve the roast and serve with the gravy.
Tips & Substitutions
For a spicier version, consider adding a dash of cayenne pepper to the mustard paste. If you don't have French mustard, Dijon makes a great substitute. To minimize mess, use a roasting pan with a rack to allow air circulation around the pork. This will help achieve a beautiful crust while keeping the meat juicy. Also, ensure the pork is at room temperature before cooking for even cooking.
Serving Suggestions
Serve the pork roast alongside creamy mashed potatoes or Glorious Potatoes for a comforting meal. Roasted vegetables or a fresh green salad also make excellent accompaniments. Drizzle the rich gravy over the slices for added flavor. This dish pairs wonderfully with a crisp apple cider or a light red wine to complement the mustard notes.
Storage & Reheating
Leftover pork roast can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a baking dish with a splash of apple juice or broth, cover with foil, and warm in a 325°F (163°C) oven until heated through. Alternatively, you can microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Roast With Spicy Mustard contains roughly 399 calories, with 59g protein, 19g carbohydrates, and 8g fat. It is an excellent source of protein (117% of the Daily Value), potassium (24% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of iron. At about 399 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use a pork loin or tenderloin, but cooking times will vary. A tenderloin will generally cook faster, so start checking the internal temperature after about 20 minutes in the oven.
What can I do with leftover gravy?
Leftover gravy can be refrigerated for up to three days. It’s perfect as a sauce for mashed potatoes or as a base for soups. You can also freeze it for later use, just make sure to thaw it in the refrigerator before reheating.
How can I tell when the pork roast is done?
Using a meat thermometer is the most reliable way to check doneness. The internal temperature should reach 170°F (77°C) for safe consumption. If you don’t have a thermometer, check for clear juices running from the meat when pierced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).