Honey Mustard Glazed Boneless Pork Loin

Yeah Baby, Yeah !!  This one is a winner every time.  Packed full of flavor and filling.  I served this one up tonight with a nice rice pilaf and some mixed veggies.
When shopping I try of course to find sales and in this particular case I found boneless pork loin roasts for $1.99 lb.  As in many situations this price is for a bulk package or a large full sized roast.  Therefore, I cut the roast in half to create this meal.  The other half will be turned into a scrumptious stuffed pork loin tomorrow.

SIDE NOTE:  As all top chefs (which I am not even close, I don't have a minute of formal training, yet) say, do not waste a thing.  Make use of your bones, scraps and trimming for soups, stock or alternate dishes.  Make sure to compost your veggie skins, cutting and ends and BE CREATIVE.


My Ingredients:
1 1/4 lb boneless pork loin roast
1/4 cup honey
2 tbs dijon mustard or spicy brown mustard
1 1/2 tbsp fresh ground black pepper
3/4 tsp crushed thyme (sprinkle it out of the container and crust it with a spoon or between your fingers)
1/2 tsp sea salt
1 tbsp paprika
2 tbsp Extra Virgin Olive Oil
Crock Pot
9" x 9" baking pan
aluminum foil

My Method:
Mix all of the ingredients in a small bowl with a whisk (small sized).  Mix extremely well until fully blended together.  Place about 2' of foil in the crock, the center of it in the center of the crock, leaving several inches on each side.  Place the pork loin roast in the bottom and then pour all of the mixture over the top.  With the foil that sticks up on the sides make a tent over the top of the roast, not touching the top.  Crimp the ends together.  This will help with a steaming effect on the roast.  Cook for 3 hrs at high temp.

Preheat over to 400 degrees after the 3 hrs of cooking time.  Remove the roast from the crock and place it in the 9" x 9" baking pan and pour the juices from the crock over the top.  Bake for 30 minutes in the oven, BASTING the roast with the juice every 10 minutes.  Remove from the oven when done (meat temp should be around 180 degrees).  Rest the roast for 5-7 minutes, then slice and serve.

ADDITIONAL STEP (For those who don't worry about calories as much but savor flavor)
Reduce the remaining juices in a small pot to 50% and pour over the pork medallions for a spot of extra goodness.

I chose to serve my roast with rice pilaf and mixed veggies.  DELICIOUS !!