• Mustard Honey Pork Roast

    Mustard maple pork roast


    • 500 gram pork rib eye roast
    • 3 tablespoons Dijon mustard, divided
    • 1/4 cup apple cider vinegar
    • 2 tablespoons honey
    • 1/2 teaspoon black pepper
    • 1 and 1/2 teaspoons fresh thyme and rosemary (combination)
    • 2 teaspoons coconut butter or olive oil
    • salt to taste


    1. Pre heat oven to 200 degrees Celsius
    2. Combine 1 tablespoon of Dijon mustard, salt and pepper in a small bowl and rub all over the pork roast
    3. Heat oil in a large oven proof skillet or fry pan over a medium – high heat. Add pork roast and brown all sides
    4. Transfer the pan to the oven and roast for about 20 minutes
    5. Remove pan from oven and transfer roast to a cutting board. Leave to rest for 5 minutes
    6. Place the pan back over a medium – high heat, add vinegar and bring to a boil scraping any brown pieces off the bottom with a spatula
    7. Stir in honey and remaining Dijon mustard. Reduce to a simmer and continue to heat until sauce thickens
    8. Slice pork and transfer any juices to the sauce along with the sage mixture
    9. Pour sauce over sliced pork and serve