Here’s a straightforward and flavorful method for making a pork roast that comes out juicy and tender every time.
Classic Oven-Roasted Pork Roast
Ingredients (serves 4–6)
- 3–4 lb pork loin roast or pork shoulder roast
- 2–3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary or 1 teaspoon dried
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 1 teaspoon paprika or smoked paprika for extra flavor
- 1 cup chicken broth or water (for roasting pan)
Instructions
- Preheat oven
Preheat your oven to 375°F (190°C). - Prepare the roast
Pat the pork dry with paper towels. Rub olive oil over the entire roast. Mix garlic, rosemary, thyme, salt, pepper, and paprika (if using) and rub evenly over the pork. - Sear (optional but recommended)
In a hot skillet, sear the roast on all sides for 2–3 minutes each. This locks in juices and adds flavor. - Roast
Place the pork in a roasting pan with the chicken broth or water in the bottom. Roast uncovered for 20–25 minutes per pound, or until a meat thermometer inserted into the thickest part reads 145°F (63°C). - Rest the meat
Remove from the oven and cover loosely with foil. Let it rest 10–15 minutes before slicing. This allows juices to redistribute and keeps the pork tender. - Serve
Slice the roast and serve with pan juices, roasted vegetables, or mashed potatoes.
Tips
- For extra flavor: Add onions, carrots, and celery to the roasting pan. They will roast alongside the pork and make a natural gravy.
- Slow-cooked option: You can also cook the pork roast in a slow cooker on low for 6–8 hours until very tender.
- Leftovers: Great for sandwiches or stir-fries.
If you want, I can also give you a maple mustard glazed pork roast recipe that’s slightly sweet and perfect for a dinner centerpiece. It’s a real crowd-pleaser. Do you want me to provide that?
