1 (3-pound) boneless center cut pork roast, untied 2 tablespoons white wine vinegar 2 tablespoons honey 2 tablespoons Dijon mustard 1 tablespoon grain or Pommery mustard 1 tablespoon parsley, roughly chopped 1 tablespoon extra virgin olive oil Kosher salt & butcher ground black pepper to taste
1. In bowl, mix together all ingredients except pork to make glaze; set aside. 2. Place pork roast on clean surface. 3. Season pork with salt, black pepper and olive oil. 4. Place pork on 1-inch rack and pour glaze over pork. 5. Cook on Power Level HI for 40 minutes, or until internal temperature reaches 155 degrees.
The pork roast we used was deboned, rolled and tied. Your pork roast does not need to be rolled and tied, although this is a Chef recommendation. Add vinegar gradually. This will thin the mustard into a pourable glaze or sauce.