Honey Mustard Pork Roast
Tami B.
Yield: 6 servings
3 lbs. boneless pork roast
¼ c. honey
2 TB Dijon mustard
1 tsp. ground black pepper
½ tsp. dried thyme, crushed
½ tsp. salt
Lay pork roast on a large sheet of foil. Score ½” slits in the roast. In a small bowl, combine honey, mustard, pepper, thyme, and salt. Mix until well blended. Brush mixture over roast, working well into slits. Tightly wrap foil around pork roast and place in crock-pot. Cook on high for 2 hours and then 7 hours on low. At end of cooking time, carefully transfer roast to serving bowl and discard foil. Slice roast and pour juices from bottom of crock-pot over meat.
