Juicy, tender pork roast wrapped in a golden caramelized crust and lacquered with sweet-tangy honey mustard glaze — and your slow cooker does all the work. This is the kind of Sunday dinner that tastes like you fussed for hours, with barely 15 minutes of hands-on time.
Ingredients
- 3 lb pork loin roast
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup honey
- 1/3 cup Dijon mustard
- 2 tbsp whole-grain mustard
- 3 garlic cloves, minced
- 1 tbsp apple cider vinegar
- 1 tsp dried rosemary, crushed
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1 cup low-sodium chicken broth
Instructions
- Season the roast: Pat the pork dry and rub it all over with salt and pepper.
- Sear for flavor: Heat the olive oil in a large skillet over high heat and sear the roast on all sides until deeply browned, about 8 minutes total.
- Mix the glaze: Whisk together the honey, both mustards, garlic, vinegar, rosemary, thyme, and paprika.
- Load the slow cooker: Pour the broth into the slow cooker, set the roast in, and brush it generously with the honey mustard glaze.
- Cook low and slow: Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until tender.
- Rest the meat: Transfer to a board, tent loosely with foil, and rest for 10 minutes.
- Make a pan sauce (optional): Simmer the cooking juices in a saucepan until slightly thickened.
- Slice and serve: Slice against the grain and drizzle with glaze and pan sauce.
Pro tip: Use a meat thermometer and pull the roast at 145°F internal — carryover heat finishes the job and keeps every slice juicy.
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Estimated nutrition per serving: 450 calories, 42g protein per serving.
