Herb Honey Dijon Pork Roast
Spiritual Nutrition:
⚪ White/Gold (Crown-to-Root Bridge):
Thyme — rich in phytochemical antioxidants, supporting immune intelligence, mental clarity, and full-body alignment
💜 Purple (Third Eye):
Garlic — sharpens inner perception and energetic protection
💚 Green (Heart):
Apples — soften the heart and connect us to the sweetness of simplicity
🟡 Yellow (Solar Plexus):
Dijon mustard — awakens digestion and activates internal fire
🟠 Orange (Sacral):
Carrots + sweet potatoes + honey — support emotional flow, reproductive health, and creative warmth
🔴 Red (Root):
Pork + salt + ghee or tallow — ground the body, nourish blood, and support survival strength
Nourishment Notes
This is a cozy, grounding recipe that makes your kitchen smell like something is being cared for. It's one of my favorite ways to nourish a cold night: affordable root vegetables, a simple protein, and a naturally sweet, herb-packed glaze that fills your home with warmth.
The carrots and sweet potatoes connect you to your sacral energy—supporting creativity and regulation. The apples soften the dish, and the honey invites you to pause. When we take in sweetness slowly, with intention, it becomes medicine—not just flavor.
I often pair this with my Apple Fennel Mint Slaw to brighten the plate and bring in some raw, mineral-rich balance. This is a recipe for those days you want to feel full, warm, and deeply supported—without overcomplicating the moment.
Cook Time: 1 hour 20 minutes
Serves: 4 friends
Ingredients
• Local Pork roast – 2–2.5 lbs
• Dijon mustard – ~1 cup
• Raw & Unfiltered Local honey – ~½ cup
• Thyme – ~1.5 tbsp, fresh, preferably from your garden, your neighbors or farm-direct
• Herbs de Provence – ~1.5 tbsp
• Garlic – 1 large clove, fresh
• Sweet potatoes – 4 medium, whole, unpeeled if skin is clean
• Carrots – 5 large, cut into thick chunks
• Apples – 5, cut into thick wedges
• Salt + pepper – to taste
• Cooking fat – ~1 tbsp beef tallow, ghee, or other stable ancestral fat
Method
Preheat the oven to 420°F. Let the pork roast rest on the counter for about 20 minutes to reach room temperature. Wash and fork-poke your sweet potatoes, then place them whole into a Dutch oven with a lid and get them into the oven—they'll take about an hour.
Meanwhile, salt and pepper all sides of the pork. In a large Dutch oven or cast iron pan, heat your cooking fat and sear the roast on all sides—about 3 minutes per side—until browned and golden. While it sears, chop your apples and carrots.
In a bowl, mix together Dijon mustard, honey, garlic, thyme, and herbs de Provence to make your marinade. Once the pork is seared, arrange the carrots and apples around the roast in the pan and pour the marinade over the top.
Transfer to the oven (lid off) and roast for about 60 minutes. Let the pork rest for 10 minutes before slicing and serving. It should finish around the same time as the sweet potatoes—two pots, one satisfying meal.
Serve with the sweet potatoes on the side and my Apple Fennel Mint Slaw.
Share your version with me!
Tag @spiritualhealthexpert and use #thewholeyou so I can see what’s cooking in your healing kitchen!
