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Honey Mustard Pork Roast with Bacon

1/4 cup JB’s Apple Cider Honey Mustard
2 garlic cloves, minced
2 Tbsp chopped fresh rosemary leaves
1 (3.5 lb) center-cut, boneless pork loin roast
12 slices bacon (about 1 pound)

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

In a small bowl, add the JB’s Fat Boy Apple Cider Honey Mustard, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon.

Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

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Apple Cider Honey Mustard Deviled Eggs

6 Hard Boiled Eggs
1/3 cup Mayonnaise
3 Tbsp JB’s Fat Boy Apple Cider Honey Mustard
2 Tbsp Apple Cider Vinegar
Salt & Pepper

Cut hard boiled eggs in half lengthways and place yolks in a bowl. Mash with a fork until soft. Add 1/3 cup mayonnaise (NOT salad dressing), 3 Tbsp JB’s Fat Boy Apple Cider Honey Mustard, 2 Tbsp apple cider vinegar, and a pinch of salt and pepper to taste. Mix thoroughly and place in egg white halves. Sprinkle with Spanish paprika or for an extra kick use your favorite JB’s Fat Boy Rub. Chill, serve, and enjoy!