Sunday’s Pork Roast Dinner Recipe – Company’s Coming Pork Roast

February 16, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
Tags: , , , , , , , , , ,

This week’s Sunday’s Pork Roast Dinner Recipe is a Company’s Coming Pork Roast. Dinner’s on the table! This week’s recipe is a Company’s Coming Pork Roast. Made using Boneless Pork Roast, Honey Mustard, Prepared Horseradish, and Brown Sugar. Also included is a recipe for Baked Peaches! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020!

Company’s Coming Pork Roast
Your grandmother probably made a roast like this. It’s a timeless favorite. Serve with your favorite sides.

Recipe Ingredients:
2 to 3 pound boneless pork roast

1/2 cup honey mustard
3 tablespoons prepared horseradish
2 tablespoons brown sugar

Baked Peaches:
2 (16-ounce) cans peach halves, drained
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter

Cooking Directions:
1 – Preheat oven to 350°F (175°C)
2 – Place roast in shallow roasting pan and roast for 45 minutes.
3 – Meanwhile, in small bowl mix together Glaze ingredients.
4 – Place peach halves in shallow baking dish, cut side up. Sprinkly peaches with combined 2 tablespoons brown sugar and cinnamon; dot with butter.
5 – Spread Glaze over surface of roast and continue to roast for 20 to 30 more minutes, until internal temperature, measured with a meat thermometer, reads 155°F (approximately 65°C).
6 – Place peaches in oven for 15 minutes to heat through.
7 – Remove roast from oven and let rest 10 minutes.
8 – Slice roast and serve surrounded by peaches.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 290 calories Protein 25 grams Fat 11 grams Sodium 140 milligrams Cholesterol 70 milligrams Saturated Fat 4 grams Carbohydrates 25 grams.

Leave a Comment »

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Create a free website or blog at
Entries and comments feeds.

Grits and Pinecones

A Southern Cooking and Hospitality Blog

Millennial Meets Stove

From Takeout to Foodie

Sam Yams Cooking

More Than Sweet Potatoes

Cooking in the time of Coronavirus

Flexible recipes with simple ingredients

Lose it Lyss

Documenting weight loss & healthy eating through Weight Watchers.

Eat Drink and Pat Pups

A page dedicated to celebrating three of life's greatest gifts: food, drinks, and dogs!

Mostly Greek

Living a Village-ish Life in Suburban California

Meag’s Eggs

Breakfast Eggsperiments & Recipes

Northerly Nosh

Minnesota infused cuisine

Seek Satiation

Carefully Curating Culinary Love

Global Dine In

Global dishes in your home kitchen

The Heartie Kitchen

Heart Healthy, Plant Based Recipes

pico de priya

indulge yourself

This Geek Loves Food

Reviews of fiction-based & holiday cookbooks

The TV Mommy

The life of a television news reporter turned stay-at-home mom

Baking with Tori

for the love of food

MigaCandice And Her Notes

a juggler of sorts, i am. my mind could explode of thoughts, at times. i don't have much talent in writing them beautifully but i can still write, if not for artistic purposes, then just so that i won't forget.

melissa crismon

Oceans of Love

%d bloggers like this: