- 1 (2- to 3-pound) boneless pork loin roast
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons mixed or black peppercorns, crushed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- Garnish: watercress sprigs
How to Make It
Place roast on a lightly greased rack in a shallow, aluminum foil-lined roasting pan.
Combine honey and next 4 ingredients; brush half of mixture over roast.
Bake at 325° for 1 hour; brush with remaining honey mixture. Bake 30 more minutes or until a meat thermometer inserted in thickest portion of roast registers 155°. Cover lightly with foil; let stand 10 minutes before slicing. Garnish, if desired.