Herb-Crusted Easter Pork Roast

Looking to impress your guests this Easter? Try this Herb-Crusted Pork Roast with Honey Mustard Glaze — tender, juicy, and bursting with spring flavour!

This show-stopping roast is perfect alongside roasted asparagus, garlic mash, or honey-glazed carrots.

INGREDIENTS

• 1 4-5 lb pork loin roast
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 4 cloves garlic
• minced
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 1 tbsp fresh sage
• chopped (or 1 tsp dried)
• chopped (or 1 tsp dried)
• chopped (or 1 tsp dried)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 cup chicken broth
• or white wine for extra flavor
• 1 tbsp butter
• optional, for basting

INSTRUCTIONS

1. Preheat oven to 375°F (190°C).
2. Prepare the glaze: In a small bowl, mix Dijon mustard, honey, garlic, rosemary, thyme, sage, salt, pepper, and smoked paprika.
3. Coat the pork: Pat the pork roast dry with paper towels, rub it with olive oil, then coat it evenly with the glaze mixture.
4. Roast: Place the pork in a roasting pan and pour chicken broth (or wine) into the pan to keep the meat moist.
5. Bake: Roast uncovered for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
6. Baste & Rest: Halfway through cooking, baste the pork with its juices. Once cooked, remove from the oven, tent with foil, and
7. let rest for 10-15 minutes before slicing.
8. Serve: Slice and enjoy with roasted potatoes, steamed asparagus, or a fresh spring salad!