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Sunday Suppers: Pork Roast with a Beer and Honey-Mustard Glaze

Posted by Mary M. on September 2, 2013

Sunday Suppers: Pork Roast with a Beer and Honey-Mustard Glaze

Pork roast often gets stuck and forgotten in the beefy shadow of rump or chuck roast. No more! This succulent pork roast is tender beyond belief and with the honey-mustard glaze each bite is not only incredibly moist but also a little sweet and tangy. It's perfect for that Sunday get together. Serve this lucious pork roast with some garlic potatoes and pork's best friend - roasted apples.


PREP TIME: 5 minutes plus marinate for several hours to overnight
COOK TIME: 1 1/2 to 2 hours

1 3-pound pork loin roast
1 onion, diced
2 cloves garlic, minced
1 12-oz. bottle of beer, preferably a German lager
1/4 cup honey
2 tablespoons coarse-grained mustard
1 teaspoon caraway seeds
1 sprig of fresh thyme, or 1 teaspoon dried thyme
Traeger Pork and Poultry Rub

Place the pork, onion, and garlic in a large resealable plastic bag. In a mixing bowl, combine the beer, honey, mustard, caraway seeds, and thyme.

Add to the pork and onion. Refrigerate for several hours, or overnight.

Remove the pork from the marinade, reserving the marinade in a saucepan. Place the pork in a roasting pan and season with Traeger Pork and Poultry Rub.

Meanwhile, bring the marinade to a boil over medium-high heat and reduce by half.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place the roasting pan with the meat directly on the grill grate. Roast uncovered, fat-side up, for 1 hour. Pour the reduced marinade over the pork and continue to roast for 30 minutes to an hour, basting 2 or 3 times with the marinade, or until the internal temperature of the pork is 165 degrees F on an instant-read thermometer and the meat is nicely glazed.

Sunday Suppers: Pork Roast with a Beer and Honey-Mustard Glaze

Let rest for 7 to 10 minutes before slicing and serving with the pan juices.

Sunday Suppers: Pork Roast with a Beer and Honey-Mustard Glaze


2/10/2014 6:19:12 AM #

The USDA has dropped the safe cooking temperature for pork to 145.  I forgot about this and cooked my roast to the 165 mentioned in the recipe.  It was quite dry.  I was very excited to cut into it, so I forgot to let it rest.  There was a lot of juice on the cutting board that I missed out on.  I want to make this again and stop cooking at 145.  The flavors are great!!  Good recipe.  I will make again and recommend to others.  Happy Traegering!!

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