Pork Roast with Honey Dijon Gravy

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As I looked at my extensively long pork loin roast (from Costco) I thought what in the world am I gonna do with this thing? I mean it was probably close to two feet long! Since I like to freeze stuff for future meal prep, I cut that bad boy up into four pieces, some larger than others. Three went into the freezer and I kept one out to cook for dinner.

My usual plan is to douse the meat in some kind of sauce (salsa, BBQ, teriyaki), then cook it in the crockpot to use for tacos, sandwiches or rice bowls. Bill likes to cook pork roasts in the crockpot with potatoes, carrots, celery, onions and cream-of soup for a tasty stew-like dinner.

I wanted something with different flavors…so into my kitchen lab I went – to create a new recipe. I also planned to use my slick new Lodge Ceramic Dutch Oven, beginning on the stove-top and ending in the oven. Nope. Not taking the easy crockpot route today.

As my mind wandered, I thought what about a rub? First I used the standard ones (onion powder, garlic granules, salt and pepper)…then I thought what else would be good with pork and it came to me…mustard and sage! I happened to have a very large fresh cabbage so why not? This led me to the idea of sliced apples since they go well with pork. And of course, I added carrots, onions and fresh garlic because, they are roast staples.

Once cooked, I set the roast aside to rest and added some Dijon mustard, apple cider vinegar and honey to the pan drippings to make a delicious gravy. Served with creamy mashed potatoes, this dinner was scrumptious and hearty. And, we even had enough for another meal the next day which made life much easier!

I hope you enjoy my Pork Roast with Honey Dijon Gravy as a tasty alternative to your usual pork recipes! We are definitely putting this one on repeat!


Pork Roast with Honey Dijon Gravy

  • Pork loin roast
  • 1 tsp onion powder
  • 1 tsp garlic granules
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp dry mustard
  • ½ tsp dry sage
  • 1 T olive, avocado or coconut oil
  • ½ cabbage
  • 5 large carrots
  • 1 large onion
  • 3 apples
  • Splash of apple cider vinegar
  • 2 cups broth (chicken or vegetable)
  • Drizzle of olive oil
  • More spices

For the gravy:

  • Splash of apple cider vinegar
  • 2 tsp Dijon mustard
  • 3 T honey
  • 1 cup milk
  • 2 T corn starch

Combine spices in a small bowl, then rub all over the pork loin. Put oil in Dutch oven and brown the pork loin roast on all sides. Once browned, add the apple cider vinegar to deglaze the pan. Next add cabbage, carrots, onion, apples and broth. Drizzle veggies and apples with a little olive oil and sprinkle with more spices. Cover and place Dutch oven in a 350° preheated oven. Cook for 1 ½ hours depending on the size of your roast. 

Once the roast reaches the correct internal temperature, (see Root Notes) remove from oven. Veggies and apples will be very nice and soft. Take all contents (except juices) out of the pan or dish and plate on a serving platter; cover with foil or place in microwave to keep warm. Put Dutch oven on a burner set at medium heat. Add the splash of apple cider vinegar, Dijon mustard and honey. Whisk to combine. Add the corn starch to milk and whisk until there are no more lumps. Add this to the pot and combine with other juices. Cook and stir until thickened.


Root Notes:

  • If you don’t have a Dutch oven, use whatever pan or dish you usually use for roasts. If there is no lid, cover with aluminum foil. I sometimes use a deep Pyrex dish with a glass lid and just brown the meat in a frying pan.
  • The roast needs to reach an internal temperature of 145°. I used a 1.7 pound pork loin roast and cooking time was about 1 ½ hours although I would check it with a cooking thermometer at 1 hour to be safe as my roast was a little bit dry. If using a larger roast, adjust your time accordingly. 
  • Any kind of pork cut you prefer will work just fine with this recipe.
  • If you like the idea of pan drippings instead of gravy, omit the milk and corn starch. Either way it will be delicious!
  • Serve with mashed potatoes and a green salad for a tasty and hearty meal!
  • By the way, I got my Lodge Enameled Cast Iron Dutch Oven on Amazon for $69.90. Way more cost-effective than other brands, it had 5 stars out of 23,900 reviews. I’ve linked it here for you but no, I don’t get kick-backs for recommending it…only the satisfaction of sharing a great product at a very reasonable  price!

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