How to….Prepare a Pork Roast
If you feel intimidated by attempting a pork roast, don't be - it's surprisingly easy!
(1) Pat the roast dry with a paper towel.
(2) Rub the outside of the roast with seasonings as desired.
(3) Place the roast in a large oven-proof Dutch oven or roasting pan.
(4) Preheat the oven to 450°F (230°C).
(5) Sear the roast by placing it, uncovered, in the oven for 20-25 minutes.
(6) Reduce the heat to 325° F (160° C) and continue cooking until internal temperature of 155°F - 160°F (68°C - 71°C) is reached. Time will vary widely depending on size of roast and whether or not it has a bone- as a general rule allow 20-30 minutes per pound (500 g) of meat.
(7) Remove the roast from the oven, cover in loosely tented aluminum foil for 10 - 15 minutes to allow the juice's to redistribute, and the internal temperature to rise.
(8) Slice against the grain.
Tips for a Perfect Pork Roast
- Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use utensils, such as wooden spoons and spatulas for turning the meat.
- Like pork chops, bone-in roasts will cook more quickly than boneless roasts, so allow a few more minutes of cooking time for a boneless roast.
- For a crisp surface on your roast, be sure the oven is fully preheated before placing the roast in it and do not cover the meat while roasting.
- Searing (quickly browning at high heat) the outside of a pork roast before continuing with cooking is a great way to seal in flavor.
- Roasts should have a 'hint' of pink in the centre after cooking.