Kathy Maister's Start Cooking

How to Cook a Pork Roast

print recipe card posted in Main Dishes by Kathy Maister
Difficulty:

Many people just learning to cook are often a bit hesitant cooking a large piece of meat. It seems so intimidating! Well, it doesn’t need to be, at all. This boneless pork roast is a great place to begin. All that is necessary to cook this roast is to mix some dried spices with olive oil, rub it all over the roast and put it in the oven. That’s it!

Roasting a boneless pork loin roast slowly will guarantee moist, tender meat.

Loin refers to the type of cut.

Put the oven rack in the center of the oven and preheat the oven to 450 degrees.

There is often a thin layer of fat on one side of the roast. Do not trim off this fat. It will help to keep the meat nice and moist.

Always position the pork roast in the pan so that fat side is on the top.

Measure one tablespoon of olive oil in a small dish.

Add 1 Tablespoon of dried spices to the oil. You can use rosemary, sage, thyme, or oregano; or a combination of these that equal 1 tablespoon.

Add ½ teaspoon of salt and ¼ teaspoon of ground black pepper.

Mix this spice rub together and rub it all over the pork roast.

Be sure to rub the spices into the top and bottom.

Place the roast on a rack in a roasting pan, fat side up.

If you don’t have a rack you could coil some tin foil and use that as a rack.

Put the roast in the 450 degree preheated oven. The hot temperature is going to give the roast a nice golden color.

Set the timer for 10 minutes.

When the timer goes off re-set the oven temperature to 250 degrees.

Continue cooking about 50-80 minutes or until the meat registers 145 degrees on a meat thermometer. Some roasts are long and thin and others are short and fat, consequently the cooking times will vary depending on the shape of your roast. The meat thermometer is the best way to judge the right amount of cooking time.

(As of May 24, 2011 the U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork. USDA recommends cooking whole cuts of pork to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming. Ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.)

Remove the roast from the oven and set on a cutting board. Cover the meat with tin foil and let it rest for about 15 minutes before slicing it. The temperature of the roast will continue to rise about another 5 degrees.

You will get at least 6 servings out of this beautiful 3-pound pork roast.

Pork Chops Anyone?

Enjoy!

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241 Comments

will said:

When I was young and still a devout carnivore, my mom used to make pork roast, although perhaps it’s a different cut of meat? she would cook up pork tenderloin.

Her’s how she would do it : She would get a tenderloin or two, fry them in a pan with onions, until both the onions and the pork tenderloin were browned, the tenderloin would not be cooked through but just browned on the outside.

then, she would throw all this into a pressure cooker with a dab of hot mustard and some of those lovely herbs you mentioned, a 1/4 or 1/2 cup of water and then she would through the top on, and 20 minutes later, perfect tender pork tenderloins, wth instant gravey on the bottom!

It seems like using a pressure cooker has gone out of style, even in europe, but all through my childhood it was one of the most used devices in cooking. It’s like the old world microwave, because beans and potatoes can cook in minutes, not an hour or more. Pork was also cooked in this way because it needs to cook so much longer than beef in order to be safe to eat.

If anyone is willing to try to cook pork in a pressure cooker, it comes out so tender — a bit like that brisket

Kathy Maister said:

Perhaps I shouldn’t say this, but pressure cookers scare me! I grew up with them as well and will never forget my neighbors blue ceiling caused by an exploding pressure cooker. I can’t even imagine what she was trying to cook?? Alton Brown has done a few shows on pressure cookers and I have to admit, they have come a long way since I was little. They look easy, efficient, and have safety measures in the design so that they no longer explode! I am going to have to do some investigating into pressure cooker cooking.

Brooke said:

For me (a learning-to-cook college student), I would already get stuck on the buying the meat part. How do you pick out a pork tenderloin? Where do they sell them at the store? Ahh! This is why I always end up cooking chicken. I know exactly where the bags of frozen chicken are at the grocery store.

will said:

I would go to a meat counter of a supermarket and ask for pork roast or pork tenderloin.that’s the best way.

Nancy said:

A perfect roast pork! Thank you.

Orb Thompson said:

Kathy, don’t be afraid of the new style pressure cookers. The old ones make me alittle nervous too, but I still use my mothers old maid of honor on occasion that she got as a wedding gift in 1940. I have 3 of the new style cookers three Fagors and a Manttra. They have at least two safety mechanisms to prevent exploding, and the meals prepared in one are not only prepared faster but are extremely delicious as well.

Kathy Maister said:

Orb thanks for the encouraging words! I really should try cooking with a pressure cooker. By my count you have seven! Is that possible? Why would you need that many pressure cookers???

Orb Thompson said:

Kathy, actually five. I have my mothers old 6qt which I don’t use all that often anymore, a 4qt,8qt,10qt Fagor and an 8qt manttra. The manttra was one of those “I’ll never get it for what I’m bidding” on ebay deals. And did get it, brand new in the box, gave a dollar for it and 15 dollars shipping. The Fagors “I have the Duo line” I bought a combo set which consists of a 4qt pan and a 8qt pan and the pressure cooker lid will fit both. So if it’s just me and the wife I use the 4qt, if some of the kids are home I dig out the 8qt and the 10qt I use for canning. So maybe I do have too many, but I have had 3 going at one time cooking for a large family gathering. The Fagors and the Manttra are all stainless steel, something I would suggest spending alittle more for as depending on what you are pressure cooking the aluminum cookers to me anyway seem to have a taste especially tomato or acidic dishes.

Btw the pork roast in this receipe is great using a pressure cooker. I cooked it for 25 minutes then quick released the pressure, added potatoes, carrots, onion etc and repressured. Cooked an additional 12 minutes and used natural release. I uses a trivet and a steamer basket to hold the ingredients and the juices left in the bottom make an excellent gravy.

Kathy Maister said:

Thanks Orb for all the great information! I’m delighted to hear that a Pork Roast can be cooked in a pressure cooker-who knew!

MADELEINE BORDA said:

Thank you for these recipies.

Laura said:

Folks, don’t forget that a tenderloin and a pork loin roast are not the same thing. A pork tenderloin is much smaller than the loin roast, and is the leanest and most tender cut of meat on the animal. It is cut off of the loin. The loin is larger, and has more fat on it. The pictures in this post are of a pork loin roast, not a pork tenderloin.

Ann Clontz said:

Just enjoy trying new recipes. Thank you

Kathy Maister said:

Medeleine, Ann and Laura…thanks for stopping by! Laura, you are so right-a pork loin roast is different from a pork tenderloin! Great comment!

Wayne Glenn said:

A bonus with the pressure cooker is the wonderful fat free) gravy which is obtained. After the pork or beef is cooked, pour the juice into a glass and remove the fat from the top. I saute a carrot, onio and celery then put them in the fat free juice and then a blender and you’ll have the best gravy ever! you may want to add some boullion beef or chicken to extend it, but you’ll love it.

Belle said:

This is a wonderful recipe, thank you so much for sharing it. I love how you went through all the trouble to take pictures, it shows you really care about teaching people how to cook. As for the pressure cooker, I have to admit I’ve never tried one, but after everything I’ve read here, I’m interested in giving it a try. Maybe Santa will bring me one for christmas? ;)

Andrea said:

So I was a little daring at the meat counter and picked up a combined beef and pork roast. Any suggestions on what to do with itt? I have some great single roast ideas but would love to do something tasty with the combined roast. Thanks!

Kathy Maister said:

Hi Andrea, I have never heard of this! Are the two pieces of meat actually tied together? (This may be a local delicacy!) I just googled beef-pork roast and found this, where they cook two roasts in one pot. Perhaps one of my readers can jump in and help out! (OR I think you may have to give the butcher a call!)

Eppie said:

Thanx for this recipe! My family wants pork roast for Xmas eve and I did not know how to prepare it. This sounds simple enough. Happy Holidays.

kathleen pecoraio said:

I will be cooking two 4 lb. roasts for Christmas in

the same pan. Do I need to consider this as

8lb. in the cooking time, or just the amount of

time in the oven that one would take?

orb said:

If there is some seperation in the roasting pan between the two 4 lb roasts, then the cooking time would be very close to the actual cooking time for one roast. At least that would be my best guess.
Orb

Kathy Maister said:

Orb I totally agree! Kathleen be sure to use an “instant read” or regular meat thermometer inserted into the roast to test for doneness. Good Luck!

David A said:

Kathy, I came across your site while Googline a pork roast recipe and found the instructions quite charming–and very easy to use. Thanks for sharing!

Best,

David

Kathy Maister said:

Hi David, startcooking.com is all about the basics. I’m delighted to hear that it looks easy, it is! Thanks!

Nikki said:

I bought a 7 lb boneless pork loin roast and am getting a little nervous about cooking it for Christmas Eve. I appreciate the comments here…but, would you recommend that I cut it in half to roast it, sort of like Kathleen (above post) is doing with her two 4 lb roasts, or try to keep it in one piece? I am so afraid it will not ‘be done enough’. I will use a thermometer, but I’m afraid it will be tough. Advice?

Steve said:

I am planning to cook a 16.5 lb pork loin roast for x-mas dinner. Is the cooking time per lb the same as with a smaller roast?

Kathy Maister said:

Boneless pork loin roast is best slow-roasted. Cooking times vary because width and length of these roasts vary greatly. It will take “approximately” 20-30 minutes per pound to slow cook a boneless roast loin.
Nikki I think you will be fine following the above directions with your 7 lb. roast. Roast the meat with the fattiest side up in the upper middle level of the preheated oven, basting every ½ hour with the fat accumulated in the pan. Be sure to use your thermometer to check for doneness. You may still want to check with your local butcher shop and see what they recommend for cooking times, etc.
Steve you’ve got one really BIG roast to cook! I have been doing quite a bit of hunting around and the largest roast I’ve seen directions for is Joy of Cooking’s Pork Crown Roast weighing in at 8-10 pounds which would serve 10-12 people and can take 2-3 hours to cook.
If your pork loin roast is on the bone it will end up having more flavor than the boneless, but it does need to cook a bit longer. According to both Joy of Cooking and Savenor’s (my local gourmet meat shop made famous by Julia Child), the above cooking method should also work just fine for you as well, EXCEPT position your oven rack in the lower 1/3 of your oven. I think you should also check with your local butcher shop where you bought the roast for more specific instructions.
I wish you both the best of luck and a very Happy Holiday!

Nikki said:

Thanks for the advice. I am going to plan for plenty of cooking time. I usually don’t have a problem, but I don’t usually cook one this big…Merry Chrismas to all! And…thanks again!

theresa said:

I’ve been wondering what I’m going to do with the 8lb pork loin I’m cooking for Christmas Eve and I stumbled across you guys. Thank you!!!!!!! Great advice.

Bette said:

I just got a little 2 lb. pork loin roast (boneless) for hubby and I. How long will that take to cook? It is thin and long.

lucy said:

I have a 6lb pork roast that is stuffed, how long do I roast it? Actually I have two,

Kathy Maister said:

Theresa, I’m delighted to be of help!

Bette, it sounds to me like you have a pork tenderloin. The Iowa Pork site has some great ideas on how to cook a tenderloin.

Everyone needs to keep in mind that the internal cooking temp needs to reach 155-160 degrees. There is a great (but boring :) ! ) weight and temperature chart here.

The Daily Pork is has some great photos, recipes, and descriptions of various pork cuts. This is a really terrific beginners guide which everyone should check out!

Cheers! Kathy

Bette said:

Thanks for your help. Well, I cooked it for an hour and 45 minutes and it still wasn’t done all the way through. So, we ate the outer pieces and I am going to fry up the rest for breakfast with eggs tomorrow!! I will know next time to be sure to check the inside temp before trying to serve it!

Mary said:

I have a 4 lb. loan roast to cook. I do not have a meat thermometer and like the meat to be falling apart and moist. I wanted to cook it covered in liquid, such as beer, after rubbing with herbs. I don’t know how long to cook it. Can you help me?

Kathy Maister said:

Oh Bette I am so sorry your roast was not cooked through! You might want to consider getting a thermometer that tests your oven temperature. (They sell them in the grocery store. You hook them on the oven rack and they will tell you if your oven is accurate.) Slow roasting a 2 pound roast for one hour and 45 minutes should have been just about right. :(

Bette said:

Thanks – I forgot to do that. I do have one but don’t always leave it in the oven!! Guess I was having a ‘no brain’ day!!

Dianne McGayhey said:

THANK YOU, My first pork roast cooked with spices,my kids always said my food was ok , but now they are older (all adults) they want spices.Iets see if they know the difference, Im almost sure they will!!! THANKS AGAIN

Evelyn said:

You would think that a 78 year old would know all there is to know about cooking, but I have done very little cooking of Pork Roasts. I want to use the slow cooker but just need to know how to season it. Would some onion powder, garlic salt and some salt and pepper be enough. I’d rather not add other things like onions and peppers. Thanks!

kathleen said:

Thanks for your help! My 2 pork roasts turned out great for Christmas dinner!

Kiffany said:

It’s too bad pressure cookers aren’t heard of more often. I rid our home of a microwave for various personal reasons years ago, and since have continuously used a pressure cooker just like my grandmother did as I was growing up. I understood the value and have 3 pressure cookers myself, of different sizes. A 4qt. for the small jobs and all the way up to 10 qt. for canning. I am 30 with a family of 5 and the uses for them are never ending. I would encourage the use highly. They are a life saver! Beef stew in a snap, as well as homemade chicken soup super fast for those days when someone is under the weather… and on and on. Consider putting one in your kitchen, you would be surprised how easy they really are, and so much tastier than a microwave! Thanks for the great pork roast recipe bye the way, I was able to cook a 7 lb. boneless loin roast yesterday and it turned out wonderful!

Kathy Maister said:

Evelyn, this site has TONS of recipes for cooking pork in a slow cooker.

Kiffany, you make working with pressure cookers sound really appealing!

I am so very happy to hear that everyone’s pork roast is turning out so well!

Laurel said:

I have a 2.5 pork loin roast with the bone IN. How long do I cook it? And at what temp?

Kathy Maister said:

Hi Laurel,
For a 2-5 pound bone IN loin roast:

  • 350 degree oven
  • Roast 20 minutes per pound
  • Internal temperature should be 160 degrees
  • In a shallow pan-uncovered

Good Luck!

christy said:

I was told that baking a pork roast from a frozen state can cause the meat to spoil. Is this true?

Kathy Maister said:

Hi Christy,
I would not, under any circumstances, put a frozen piece of meat in the oven to roast.

Justin D. said:

I have a 1.5lb pork loin tenderloin boneless chunk o’ meat. Since this is a smaller size cut, should I still follow the 30(ish) minute per pound method? Will this short cooking time affect the tenderness at all?

Thanks a mil!

Kathy Maister said:

Hi Justin, 20-30 minutes per pound is still accurate.
Here
are some great recipes on cooking a pork tenderloin.

Good Luck!

KGWagner said:

It is not necessary to cook pork to an internal temperature of 155 to 160 degrees. The parasite (trichonosis) that everybody worries about in pork hasn’t been seen in the US in many, many years.

But, if you worry about such things anyway, the parasite is killed at 135 degrees. Cooking to this temp, then allowing the roast to rest for 15 minutes after removing from the oven, will take the roast to approximately 150 degrees, at which point you can serve it and it will be the juiciest, most tender pork you can get. Don’t mind it if it’s a bit pink in the middle – it’s ok.

Valerie said:

Hi Kathy,

Thanks so much for all of the info. I have a beautiful 4 pound pork loin and no roasting pan. Do you know if another pan could do the job? Thanks

Kathy Maister said:

Hi Valerie, you could use a 9X13 baking pan BUT the grease may splatter onto the wall of your oven (which could then smoke up your kitchen!). In my video on Roasting a Chicken I show how to coil tin foil if you do not have a rack. You may want to consider investing in disposable tin roasting pans. They sell them in the grocery store. Cheers!

kgwagner said:

137°F

KGWagner said:

For years, the recommendation for cooking pork has been to take it to the point where it would make a suitable construction material. The reason for this is the fear of Trichinosis, a nasty parasite that’s difficult to get rid of. But, while Trichinosis hasn’t been eradicated, its occurrence is very rare these days. Most instances of it are actually from undercooked bear, and there aren’t many of those.

Trichinosis is killed by freezing for a couple weeks, or by raising its temperature to 137 degrees F. So, when cooking a pork roast, it’s best to only go to an internal temp of 140 at most, then let it rest after you take it out for 10 minutes or so. You might end up with some pink, but that’s ok. You will end up with the tenderest, most juicy pork roast you can get.

Kathy Maister said:

Hi KGW, Yes, all of what you say is true and many famous chefs are in total agreement with you. Unfortunately the USDA still recommends that pork reach the 160 degree mark. Most people really “freak out” if they are served pork that is still pink.

Bette said:

Hi Kathy – decided to try another pork roast. Got a 4 lb. boneless loin roast and put it in a few minutes ago. Got myself an oven temp thermometer and it is off a little so got the oven adjusted properly and I also got a meat thermometer so I can know when it is done just right. I love this blog and read every day to see what is going on. I am trying your baked macaroni and cheese recipe tomorrow.

Kathy Maister said:

Welcome back Bette! I am so glad to hear you are giving pork roast another try. It is a great meal and there is so much you can do with the leftovers!

Sheila said:

Well we just finished dinner. The pork was excellent. Thanks so much for the cooking advice. It took a little longer than I expected but it was well worht the wait.

Bette said:

Kathy – Pork roast was EXCELLENT this time and we have had 3 meals off of it. We had sandwiches and a wonderful salad with the leftovers. Thanks so much for your help. I now have this down so I can cook a great roast every time. By the way, the baked mac & cheese is to die for!!!

Kathy Maister said:

Sheila that’s great! Well done! All ovens are slightly different so the cooking times can vary.

Bette, I just gave you a BIG round of applause! :)

Patricia said:

Can a pork roast be pressured at 5 pounds pressure or does it have to be 15 pounds pressure? I started pressuring a roast with 5 pounds a few minutes ago and I don’t know the difference it makes to use one or the other. I am not very experienced with pressure cookers. Thanks.

Kathy Maister said:

Hi Patricia, I do not own a pressure cooker and know nothing about how they work. Sorry. :(

Hopefully some who does will jump into this converstion…..

Justin Doiron said:

What’s the best/easiest way to cook a 3.1lb pork loin center roast?

KGWagner said:

Patricia –

The higher the pressure, the hotter it gets, so theoretically the shorter the cooking time gets. But, there’s a limit to how fast you can cook things, as the temperature has to rise throughout the the item being cooked, and has to remain there for the proper amount of time for the food. If you cook at too high a temperature, the outside will be overcooked by the time the inside is done properly.

In any event, at 15lbs, the internal temperature of the pot will rise to approximately 257F, Anything less than that, and you may as well just braize whatever it is you’re cooking, as the boiling point of water is 212F.

Most pressure cookers will automatically run at 15psi whether you like it or not. Going lower is pointless, and going higher is dangerous.

Patricia said:

Thanks, I appreciate the information.

Kathy Maister said:

KGW, I really appreciate all your valuable comments. Between you and a pressure cooker fan on How to Cook Broccoil, I just may well be convinced to invest in a pressure cooker!

dennis darragh said:

Nice site. Perfectly designed. Congratulations

VENNTIA said:

I’m cooking dinner i’d love to repeat this for my boyfriends parents,it looks so very good can’t wait to try it.details soon,thank you

Lisa Kirkpatrick said:

This may be a silly question to some of you, but as I’m new to cooking I need to ask: is there a difference between a pork roast and a pork tenderloin?

Thank you!

KGWagner said:

Lisa >> “is there a difference between a pork roast and a pork tenderloin?”

Yes and no. A tenderloin is a specific part of the animal, just as the shoulder, ribs, butt, and so on are. A roast is a verb turned into a noun

Usually, when we’re speaking of roasts, we’re talking about larger cuts of meat, and usually from the less tender areas, where longer cooking using dry or moist heat methods work well. In other words, roasting it.

The more tender cuts cook much faster, so you don’t generally “roast” them, unless only for short times.

You can roast a tenderloin, but it’s also cut into steaks and grilled, fried, or broiled. When roasting it, it’s often stuffed and/or doubled over and tied up with string, then roasted just briefly.

Be aware that there’s a world of difference between a tenderloin and a loin roast. The tenderloin comes from the back of the loin, and the lion is the section of the animal between the shoulder and the ham. It can be cut into sirloin (rear), center loin, and shoulder (blade) roasts.

Lisa said:

Thank you for the information. I have one more item to clear up. It seems to me that roasts are larger and would be stuffed more than tenderloin. Is that correct or not because it’s a tougher piece or meat?

When stuffing tenderloin, should one always flatten it to make it wider so it can hold the stuffing?

Does that make sense ? I really appreciate your assistance.

KGWagner said:

I’m not sure. Although most roasts are larger, they also generally require longer cooking times. You might wreck a stuffing, or overcook the roast trying to get an internal temperature reading you like. Plus, many roasts have bones in them that would be hard to work around.

Tenderloins are more workable. You can slice them down the center and open them up, then flatten them with a mallet a bit to gain some more surface. Then, the stuffing isn’t quite like a bird stuffing – it’s more like a layer in the recipes I’ve seen. You put a layer of that on the flattened tenderloin, then roll it up like a jelly roll.

There are a number of recipes for stuffed pork tenderloin here. Review those, and you’ll see the different ways it’s handled.

Rich said:

I’ve cooked many a tenderloin and I never cease to be amazed by the tenderness and flavor. How versatile this cut is. It is so easy to flavor with dry rubs, spice rubs, or wet marinades; sweet or spicy.

We just tried a rolled loin roast that was actually two separate pieces of meat tied together to form a cylinder. I’ve seen this pictured in magazines, but never cooked one.

Very nice flavor, tender and juicy, but not a bit of fat covering the meat. Very much like a tenderloin with its silver skin cut away. Is this cut from one end of the loin or another? If so, is the other end larger, not needing to be joined with twine?

KGWagner said:

Rich -

Yes, the other end of the loin is up near the shoulder, and is larger. But, you usually have to deal with some irregular bones in the roast as well. It’s not the end of the world, but it makes for a less streamlined presentation. You’re not going to get nice uniform slices off it like you do from your rolled end.

Melissa said:

How long per lb. would you cook a butterflied pork roast? I have 6 lb. pork roast that I plan to butterfly and rub with spices inside & out.

KGWagner said:

Melissa “How long per lb. would you cook a butterflied pork roast?”

It’s difficult to say. WIth a roast, you generally want to cook to an internal temperature, not a time. But, when you lay it out butterflied, it’s thinner and more of the meat is exposed to heat, so if you were to cook it at 350 degrees at a 1/2 hour/lb. a 6 lb roast would end up ruinously overdone. I daresay you wouldn’t be able to eat it.

If it was me, I’d butterfly it, season it, then tie it back up into its original shape. Then, unclench 5 bucks for a meat thermometer, and cook it to an internal temperature of 140 to 150 degrees. Make sure the thermometer tip is in the center of the roast. Take it out and let it rest for 10 minutes or so, and it’ll go to 160 degrees easily. Slice ‘er up and serve it.

Melissa said:

Thank you…I do plan to tie it back up. I was just wondering approximately how long, because I am having a dinner party, and have to time this dish along with some other dishes to be done around the same time. I have a meat thermometer.

KGWagner said:

I would guess you’re probably looking at 2 1/2 to 3 hours for a roast that size.

Kathy Maister said:

Thanks Everyone for all these great questions (and answers!) KGW and Rich I really appreciate you jumping in with such terrific advice.

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dan said:

Nice info. One thing I like to do is position the fat cap on the bottom then wrap the buggar with smoked bacon strips.

Kathy Maister said:

Well doesn’t that just sound delicious and totally decadent!

Sue Zimmerman said:

I’m slow roasting the pork roast this evening because I have the time…..but I have grilled, smoked, and, yes, pressure-cooked them at times, depending upon the situation. I’m sixty now…(not my mother’s sixty….still youthful !) but I do remember my mom pressure-cooking at every meal….green beans, pinto beans, her beef for stew….however, she always fried her steak and chicken…(southern cooking…)…unless it was a whole chicken….then out with the pressure cooker. I’ll have to say….NOTHING ever exploded…..and the meats were always very tender. I never fry…..(OK, occassionally okra, when my daughter comes to visit–you know, childhood memory)…but I usually make gumbo….My main use for the pressure cooker is when I want to use dried beans…..didn’t plan ahead…..and would prefer to not open a can….

Orb said:

Sue, the slow roasted pork roast sounds very good and I’m sure will be delicious.
A little off subject but I always remember a pressure cooker cooking on the stove at my grandmothers house. I would have to say that my mother hasn’t forgot an indespensable piece of cookware in the pressure cooker. She always has one going for a large group of us showing up for the meal that she prepares. She just turned 90 on the 19th, but she hasn’t forgot what she has learned from her mother. I have 3 children that have flown the nest and are starting families of their own. I didn’t forget what my mother and grandmother passed on to me. All 3 of my kids got a fagor combo pressure cooker set for christmas a 4 qt and a 8 qt cooker with an interchangable lid.
Kathy I’m sorry that this took a wide left turn off the topic, but I just can’t image cooking without a pressure cooker. It has to be the one item in my kitchen that I wouldn’t want to try and replace with anything else. Kathy I’m thinking you are needing one just to try out, if you do give it an honest try, you won’t look back.
Orb

Kathy Maister said:

Slowly I’m getting convinced of the need for a pressure cooker. In fact so much so, a guest blogger has done a post for me on pressure cookers, which is going up in just a few days time!

Linda said:

I am still learning to use a pressure cooker. I have loved ALL the meats done so far as they are tender and full of flavor and I am susually over cooking and killing meat!

I have a 6 1/2 lb. Pork Butt Roast. All the recipees I can find for a pressure cooker are for 1 – 3 pounds.

Can someone please tell me how to adjust the time on a pressure cooker for larger meats?

KGWagner said:

Linda -

I just spent two hours trying to find a good answer for you, and it seems the best answer is: don’t do it. Nobody else does, and there are some good reasons for it.

First and foremost, by the time the center of that roast is done, the outside layer an inch or two thick all around will be well beyond ruined. It’ll be essentially bleached of all flavor and nutrition, and tough as shoelaces.

You’d be much better off slow-roasting a chunk of meat that size using the method described at the start of this thread. You’ll need a thermometer, as the time won’t hold true for your roast.

Sarah D. said:

This was my first time cooking a pork roast without “mom”. I really like the rub and I even put it in the fridge for a few hours before baking. Provides awesome flavor and the roast is moist from the slow and low cooking temp. I think I will always use this recipe. Thanks for making cooking easy!

Wendy said:

Thank you so much for this recipe, and the way to cook it!

My hubby is a VERY picky meat eater, and he said he has never had a pork roast so juicy :)

If it wasn’t for the internet (and namingly this website) I would not be cooking like I am today.

Amazing fudge recipe too! I am going to try the Chocolate fudge brownies next, can’t wait.

Kathy Maister said:

Thanks Sarah and Wendy! It brings me such joy to hear your great comments! I am delighted that my recipes are working so well for you!

b Lo said:

Don’t be afraid of pressure cooking. It is easy to master this wonderful way to cook. It is not only quicker, but the foods, especially vegetables, retain all of their vitamins and minerals for healthier eating. All one has to do is read the instructions and presto (no pun intended) you have delicious meals in 1/4 the time.

Happy cooking,

B Lo

lisa said:

I was told there is a recipe for making a pork loin

roast and putting a Keilbasa sauage in the middle.

Any thoughts???

KGWagner said:

Lisa –

I’ve never heard of that, and I can’t find a recipe for it, but here’s a picture of it for what it’s worth. They sell them there if you want to part with $90 for $10 worth of meat…

Linda said:

KGWagner & all,

Well, you CAN use a pressure cooker for a 6 1/2 lb. pork roast. I cut it into three pieces and browned them on all sides. Then proceeded with the recipee as usual. I think I only added about 5 minutes or so, tested it with an instant read thermometer, and voila! lots of delicious roast and enough to share.

KGWagner said:

Thanks for the feedback, Linda! It’s always good to hear how things worked out. I had a feeling cutting it into two and treating it as a smaller roast would work, but I didn’t want to say, not having done it myself. I’m glad that worked out well for you, and I’ll keep that little tidbit in mind.

Kathy Maister said:

Thanks KGW!

For those that might have missed it, we have a great post on Pressure Cookers – The Original Microwave by…KGW!

Rob Parady said:

I just found you today as I was looking for a new pork roast recipe. I throughly enjoyed reading all the posts (after I put the roast in the oven). Gee, was wondering why I didn’t find a recipe for corned beef and cabbage in a pressure cooker here on Saint Paddy’s Day. I bet that would be very good. Now, I guess I will have to go out and find me a pressure cooker.

Kathy Maister said:

Sorry Rob! KGWagner and Orb are trying to convince me to startcooking with a pressure cooker but I have yet to give it a try. :) I did do a corned beef on top of the stove here.

Rob Parady said:

Oh yum! I’ll have to play Irishman this weekend. Thanks Kathy! With a name like Parady I’ll have to wear lots of green. I look forward to trying your recipe.

Donna said:

I cannot believe my good fortune that I have stumbled across this website! It is wonderful! And Kathy you are just the person I need as I seek to expand my repertoire:)

I have a 2lb. pork loin and am ready to go (thanks to the tip of using foil and just a regular pan), but I was just thinking that I would like to try your roasted potatoes, too. Would they come out just as well if I put them at the same time with the roast with the lower temp?

Kathy Maister said:

Welcome Donna!

With this pork roast recipe, your potatoes would take hours to get tender and crispy. I have never tried this recipe for Garlic Pork Roast with Crispy Potatoes but it looks like a better option for roasting everything together (although I would recommend using a larger pan than the one pictured). Be sure to use an oven thermometer so you will know when your 2 pound roast is ready to be removed from the oven to rest. Your potatoes will need that extra time to get nice and crispy.

By any chance do you have two ovens???

You could do the potatoes first and then re-heat them in a frying pan just before serving them.

Good Luck!

Juan Villarreal said:

Ummm… Pork roast is a favorite in our household. We bake ours in a Cuisinart toaster-oven using its convection bake feature. Hits a home run every time! No kidding, the juices just run – it’s every bit as good as a prime rib – for a fraction of the cost!

Debbie Lindsey said:

I never buy a loin roast because they are expensive; I usually buy a butt roast–picnic butt or a boston butt (that sounds so appetizing, doesn’t it??). Anyway, can I cook those the same way as the loin roast??? Oh–and thanks so much for the detailed descriptions! I have been cooking for 25 years, but I still don’t know how to use spices and herbs unless it says what to do in a recipe!!!

Debbie said:

I purchased a 10 pound pork loin roast to prepare for Easter. I’ve cut in into two five pound portions since I was afraid I wouldn’t be able to fit it into a the pan/roaster. I plan on using my electric roaster and wondering if I should brown it with onion and garlic on the stove before putting into the roaster and is using the roaster the best way to prepare?

Spindiva said:

Thanks for the easy to follow instructions. Everyone loved dinner. So juicy and the flavors of rosemary, thyme, sage and oregano infused in the tender meat!! Awesome.

Thanks

april said:

I have a question… i have a 5 lb pork shoulder roast bone in that i am cooking… do I cook it just as this recipe states??? Any changes in cook time? First time making a pork roast, a little worried about it!!! Thanks for the help>>>>

Lauren said:

This website is so helpful! I’ve read all of the posts, but just want to make sure that I’ve got it right! I’m planning on roasting a 9.12 lb pork loin for a dinner party. Don’t want to screw up time-wise and have people hungry and waiting, so I’ll be planning to roast for 4.5 hours???? Right?

Hoping it will be fabulous!

KGWagner said:

Lauren –

The larger a roast gets, the more unreliable timing gets. You really want to target an internal temperature, not a time. Otherwise, you could end up with a roast that’s grossly overcooked.

Personally, I never cook a pork roast over 135 degrees internally, but some say 145. Either way, you must let the roast rest after removing it from the oven, preferably about 15 minutes. The internal temperature will continue to rise, and the juices will be drawn back in, or at least not released as they will be if you carve too early.

Cooking to a temperature target often results in the roast being done early, so I’d slice the roast up just before serving and put it in the microwave for 30 to 60 seconds. That’ll insure that it’s warm without cooking it any more.

Kathy Maister said:

Hi Everyone!

Thanks KGW for jumping in! Lauren, I agree with KGW – you may be over-estimating the time just a bit. 20 – 30 minutes per pound is the approximate cooking time for a roast – but you have yourself one mighty big roast! Just be sure to use a meat thermometer for an accurate temperature. Check the thermometer by peeking in the window of the oven rather than continually opening the oven door. Each time you open the door, you loose heat and the cooking time is longer!

Kim said:

Do you recommend taking a roast out of the fridge for an hour or so before putting it in the oven? Then you are not putting cold meat into the oven, and it will cook faster. My second roast came out better this way.

Kathy Maister said:

Yes Kim that is a good thing. In fact many recipes are based on bringing meat to room temperature before cooking it. (But!) The USDA bases their cooking guides on meat cold from the refrigerator. Cooking a roast which has sat at room temperature for an hour will decrease the cooking time, which is why using a thermometer is so very important when cooking any roast.

Tami said:

I am so glad I found this website! Finally I’ve cooked a moist and tasty roast pork. Thanks for all the tips and helps. Can’t wait to see what else you simplify and help me perfect. Thank You Again!

Michael said:

I am cooking for our 40# of whole pork loin roasts for our Mother / Daughter. I have always used crock pots in the past at home; can’t do that here.
I was hoping to use the churches 18 qt roasters.
How long and at what temp do I use? Crock pots cook at about 200 degrees, do I set the roasters for that temp and if so how long?
Or is it best to cook them at 350 degrees for a shorter time?
Need your help; DON”T what to blow the meal and disappont all our M&Ds
Thanks

KGWagner said:

Michael –

I’ve never cooked anything on that kind of scale before, but I gotta think you’re definitely not going to be looking for a higher temperature or a particular time. The 325 degree number is fine, and stab a meat thermometer in it. When the internal temp is right, the whole thing will be right. Time-wise, it’ll probably work out to around 15-20 minutes per pound for something that large.

Keep in mind that it’s going to continue cooking after you remove it from the heat, so don’t cook it to an internal temp of 160 degrees or it’ll be well past ruined. Pull it off at about 140 degrees (or maybe a little less), and let it sit for a bit to finish off.

Good luck with that, and let us know how it turns out!

laney said:

this is the best site!!!! the photo’s really help me because I have a brain injury and some times words are not enough. I’ll start cooking right now!

KGWagner said:

Laney –

I can empathize with the brain injury – I bashed my skull in some years back. Didn’t even recognize my mother when I came out of the coma. Forgot a great deal of what I’ve ever known.

One of the things I’ve learned to do is take notes. I’d be as lost and panicky as a cat in the middle of the ocean without them. This site makes it a little easier because if you’ll notice up at the top of a blog entry for a recipe, there’s a link that says “Print recipe card”.

When you print it, you get the lead picture as well as the recipe itself, which you can lay on the counter or attach with a magnet to your range hood (if you have one).

You can also print the entire page to get all the pictures by using the “print” selection from your browser. It may not always be practical, though, because you’ll get all the comments as well. But, sometimes those are handy to have.

Anyway, hang in there. The brain is an amazing thing, and it’ll often move functions from one area to another when injuries occur. It just takes a while.

North Port, FL said:

Your pictures are beautiful and are reason enough to enjoy your site. Thank you for taking the time to take such lovely pictures. They’re appreciated.

Kathy Maister said:

Thanks Everyone!
KGW – I really appreciate you explaining about how to print. You would be amazed at how many requests I get for just the recipe card!

North Port- Prior to developing startcooking.com, I never held a camera in my life! While teaching everyone how to cook, I’m trying to learn how to be a food photographer! If I had any spare time I would love to take some photography classes…

Donna said:

I purchased a 1.5 lb boneless center cut pork roast for my hubby and me. Can I just season with garlic and spices and rub with a little olive oil? Also I always cook my roasts wrong. Is it best to brown the top of the roast on the top of the stove and then cook at 350 or should I be cooking it at 450 for 20 minutes and then down to 250? Also how long and should it be pink when we cut it? I have a meat thermometer do I stick it in the middle when I take it out of the oven?????? Sorry for all the dumb questions just trying to get it right and delicious!!!!

Kathy Maister said:

Hi Donna, there are many different ways to cook a pork roast. Searing the outside and then finish cooking it in the oven is a great option. Either way will work beautifully. Here is my post on thermometers. If you are using an oven-safe thermometer, put it in the roast before putting it in the oven. An instant read thermomether is NOT oven safe.

Frustrated!! said:

Greetings. Do you really mean cook it at 350? I have cooked it for more than an hour longer than the recipe calls for and it’s still not done. My guests are getting restless. I have always cooked pork roasts at 325. I am cooking a smaller roast than I have cooked in the past, so I wanted to check the time. I followed your recipe, and boy am I sorry! Next time I’ll use my own judgement and stick with 325. That is the best temp I’ve found for roasting pork or turkey so that it browns but does not dry out.

Kathy Maister said:

Hi Frustrated,

Yes these temperature settings are correct for Slow-Roasting a Boneless Pork Loin (Approximately size: 3 lbs.)

450 F. degrees for the first 10 minutes

250 F. degrees until the internal temperature reaches 155 F. degrees

This slow roasting recipe was adapted from the Joy of Cooking cookbook. Each one of their recipes is tested and re-tested countless times before publication.

When I adapt a recipe for startcooking.com I never adjust the temperature or cooking times of a tried and true recipe. I do try to present the recipe in a way that a new cook can better understand the process.

I am sorry your pork roast did not turn out as expected.

Each time one opens the oven door it can take up to 10 minutes for the oven to return to the correct cooking temperature. This can dramatically throw off cooking time. Plus, a long and thin 3 lb. boneless pork loin has a different cooking time from a more rounded 3 lb. roast which is why using a thermometer is so important.

KGWagner said:

Frustrated-

You’re cooking a smaller roast at a higher temperature than you’re used to, it’s an hour overtime and still not done?

Are you sure you turned the oven on? Don’t feel bad if you didn’t. I tried to rotisserie a chcken in a cold barbecue once. Ran out of gas early on, and I didn’t notice for a good hour. I also tried making cookies in a cold oven once. Didn’t work out well at all

Seriously, this is a good recipe that works well, but you have to follow it. At no point does it call for a 350 degree oven, and it does call for a thermometer, which is the only way to cook roasts of any type reliably.

greentea said:

Seems very delicious. May I ask a question, what’s the difference if you don’t wrap it in aluminum foil after after taking it out from the oven?

chef john hudson said:

it would be nice if this web site had a ” save this to your cook book”ption for the user

Travis said:

Hey Kathy,
This recipe turned out great the first time i cooked it.
And was really good the second. The ony question i have is that both times it got dry really fast(after It was done cooking) is their any way to prevent this

startcooking team said:

Hi Travis,

Putting the oil and the spices before placing the pork in the oven makes a thin crust around it and that crustiness prevents the pork from drying.

Another tip would be to oil a pan and brown the pork on all its sides before placing it in the oven to cook at a lower but steady temperature at 250 Degrees.

You can also surround the pork with bacon and roast following the recipe. The bacon will infiltrate the pork and prevent it from drying.

I hope this helps!

If anyone has tips about how to prevent a pork roast from drying out, please post them here!

Happy Cooking!

the startcooking team :)

startcooking team said:

Hi chef john hudson!

That is such a great idea! Thank you so much!

the startcooking team :)

KGWagner said:

Travis -

There are a couple things you can do. One, you might want to try doing a salt-jacketed pork roast. Use the recipe here, with these adjustments:

  • Preheat the oven to 450 degrees and put the coated roast in uncovered. After 10 minutes, turn the temp down to 250 degrees and cover the roast.
  • Only cook it until the internal temperature gets to 130 degrees.

Remove it from the oven at that point and LET IT STAND for at least 10 minutes. Remove the crust and have your way with the roast

It may seem like a low temp to cook pork to, but it’s not. The only reason people have been cooking pork to death for all these years is the fear of Trichinosis parasites, which are practically non-existent in the US unless you have a taste for bear meat. But, even on the freak chance you did manage to get a piece of infected pork, the parasite is killed at 137 degrees. So, anything past that is safe. Cooking to 130 and letting it stand for 10 minutes will take it to about 145. The USDA recommends cooking pork to 160, but I suspect the set their tables with titanium dentures and chainsaws in place of steak knives when they serve pork for dinner. Either that, or they have a pet alligator pre-chew their food for them

Also, don’t worry about the meat getting salty from the jacketing trick. Doesn’t happen, but you MUST use coarse kosher salt. It will form a hard crust around the roast and seal it, which is what keeps it so juicy.

Kris said:

Dear Start Cooking,

I just wanted to let you that I cooked a pork last night, following your directions. My husband was pacing, finally when I made the first few slices he grabbed one. He started to cry, cry. well this was a 3lb pork, we ate half of it. I will definately be looking for tonights dinner in a minute.

thanks, Kris

Kathy Maister said:

Congratulations Kris! Cooking really great food does not have to be complicated!

kell said:

hi,

ive got a 2.7kilo roast pork to cook

how long do i leave ti on for?
it has a bone in it as well

was told to put stove on at 180 degress(i think )

thanks for your help

Irish Mom said:

OMG, where has this blog been my whole life!! I’m definitly going to be back!! Awesome pics and instructcs!!

KGWagner said:

Kell –

This is probably too late, but you may have thrown some people with your metric references. This site is located in the US, where we use some pretty backwards ways of measuring things.

Without wasting a lot of your time, Let me just say you should read the recipe at the start of this thread. It’s very good, and thorough. It contains the answers you seek, but you may need to do some unit conversions.

kell said:

thanks KGWagner

i guessed it was a us site lol and it looks great…very helpfull

i got stuck with your measuring ways so thought id just ask :-)

i put it on for 3 1/2 hours and it was cooked and yumm

thanks foe the great tips everyone i will deffanitly be comming back :-)

Kathy Maister said:

I just wanted to say THANKS everyone for all the great questions and comments! This comment area seems to have developed a life of its own!

Dudley said:

This is one great website, I can’t believe I haven’t run across it before now.

My bro-in-law, who was a cook in the Navy, gave me some little pop-up thermometers when I bought a slew of nice boneless pork loin roasts (ok, they were on sale, sue me.) Problem is, there’s no way to tell what temp the inside of the roast will be when I take it out to rest, and he didn’t seem to know either. He just said “take it out when the button pops.”

It may be a little late for me, as my roast has been cooking for about ninety minutes now and the button hasn’t popped, but I thought maybe the answer to my question could help out the next poor culinarily-challenged soul: are the pop-up kind of thermometers recommended for pork roasts, or would I be better off sticking to the oven-safe kind that you can read?

If yes to the latter, guess I need to invest in one, hmm?

By the way, a resounding YAY vote for pressure cookers!!! No kitchen should be without ‘em.

And thanks so much for this website. Keep up the good work! (And your food photography is lovely.)

Kathy Maister said:

Thanks Dudley! I do think you need to invest in a proper thermometer! I have only ever seen those pop up ones for use with poultry. The “oven-safe” or “instant read” thermometers are both great and must for roasting “hunks” of meat!

KGWagner said:

Dudley -
Those pop-up timers are notoriously inaccurate. Many people don’t notice, because they’d otherwise just cook a thing to death. In that case, the pop-up unit, while not the best solution, is better than no solution at all.

A good meat thermometer is not a big investment. I daresay you’d have a tough time spending much more than $10 on one, and you’ll be glad you did. There’s a Taylor unit here that’s quite common that would give you good results.

KGWagner said:

Incidentally, speaking of thermometers, it’s not a bad idea to know what your oven temperature actually is. Few oven controls are are accurate, so knowing that when yours is set to 350, it’s actually going to 325 can be helpful as you can compensate. This is especially important in baking.

Oven thermometers are even less expensive than meat thermometers, as they don’t have to be made out of stainless. You’d be hard pressed to pay more than $5 or $6 dollars for one such as this.

Peggy said:

I have been asked to prepare my pulled pork barbeque for a golf tournament (250 people). I’ve never made this much at one time. I purchased 70 pounds of boneless whole pork loin (which is the meat I usually use) Once I have baked it, I shred it and then prepare the sauce which is added to the meat. I often use a crock pot to prepare my pork loin – but with the volume I have to make this time, I’ll need to roast the meat. In order to have the meat tender enough to shred, do you have any suggestions? Should I cut the loins into pieces before I bake them? Cover them? etc

Thanks for your comments!

Kathy Maister said:

Wow Peggy! That sounds delicious! Unfortunately, I have zero experience cooking for that kind of crowd. I’m hoping my friend KGW, or anyone else with “cooking for a crowd” experience, will jump in with some suggestions…

KGWagner said:

Peggy, I don’t envy you this task at all. This isn’t just about cooking a large amount of food, it’s about a HUGE amount of food. You have all sorts of problems, logistics being probably the biggest. Forget about the cooking – just handling that much food is going to be quite an adventure that will require a goodly number of people. Then, family recipes often don’t scale well. That is, what works well in a crock pot won’t work well in an industrial-sized oven or barbecue pit.

I don’t know what you have to work with, but in doing some research for you online, I’ve found the general consensus seems to be that for that large of a group what you want is a roasted pig of approximately 300 pounds. Unless you’ve done that before, you’re better off hiring a caterer that’s familiar with doing that. They’re not as unusual as you might think, nor as expensive as you might imagine. If you have a magic sauce recipe, make a few gallons of it to use on the side or as gravy.

In other words, hire a pro. It’s indicated here. You’ll still get credit for an excellent spread, and it will all work well without your having to micro-manage it. Save your pork loin for the family table.

Kathy Maister said:

Thanks Kevin, I could not agree more! I remember taking a course in college on how to operate restaurant size kitchen equipment. Whao! Now that was an experience! Cooking on a grand scale is tricky. I would hate to make a mistake with 70 pounds of meat!

christine said:

I have just been asked to cok a 30lb piece of pork for a wedding(to eat cold)how do I do this.They want the crackling too.

Kathy Maister said:

Hi Christine, here at startcooking.com we are all about learning the basics. As Kevin pointed out (above) cooking for a crowd is a totally different ball game that cooking a family dinner! Unless you have experience cooking on this scale, you might want to consider declining the request!

Kim said:

Wow, I made a pork roast and it was WONDERFUL. I felt like I actually knew what I was doing! This site is definitely helping my confidence in the kitchen. So many cooking or “gourmet” web sites are over my head, and so snobby about food. I love the down-to-earth choices here.

Kathy, teach us how to make roast beef!

Kathy Maister said:

Hi Kim, That’s great news about your pork roast! Congratulations!
As soon as the weather cools off, I’ll work on a photo-tutorial of How to Make Roast Beef!
Thanks for the suggestion!

Chris Plumley said:

P-E-R-F-E-C-T !

4# Boneless Pork Roast – 80 mins. Moist, tender and yummmmy..!!

Thank you ..

CP

Kathy Maister said:

Thanks for sharing Chris! Who knew cooking could be so good!

vhon orencia said:

a good giver is a good receiver

thanks for the information to cook a crispy outside and juicy inside pork pot roast

ROBIN said:

what tempeture and how long to cook a 8 lb pork butt roast

Kathy Maister said:

Pork shoulder butt roast should be cooked approximately 25-30 minutes per pound.
Here is a great looking Caribbean style recipe!

Kelly said:

What a great site — just discovered it today. I had a big (6 lb?) frozen pork loin to roast, and NO idea how to do it. Also no time to defrost (isn’t that always the way?). Another site (pork specialists, so I trusted them) suggested putting it in the roasting pan in oven at 250 F for an hour, then seasoning and roasting per recipe. That’s what I did — one other change I made to THIS recipe was to cut some slits in the roast and insert whole garlic cloves before rubbing the oil and herbs on. Roasted at 450 for 10 mins, then decreased to 300 (not 250) for the rest of the time, because I wasn’t too sure if it was completely thawed. I gave it a bit longer than recommended for a thawed roast — relied on meat thermometer to know when it got to about 160. It is DELICIOUS, moist, tender, and cooked to perfection! Thanks for this great site.

James Harrington said:

It has been so long since I cooked a roast. My oven here in Japan is just too small but I decided to give it a try. Thankfully I found your site and thought to give it a go. The outcome was even better then I remember from my youth! Just wondering though, have you any recipes for dutch ovens and roasts?

Kathy Maister said:

Hi James,

I am delighted to hear your pork roast was a success!

I have done a Corned Beef and a Beef Stew in a Dutch Oven but not a roast. With the cold weather here I am hoping to do a pot roast very soon!

Cheers,
Kathy

K. Klatt said:

I am anxious to try your pork roast recipe. Do you put any liquid on it when you put it in the oven? We are doing a 4-5 lb pork loin this weekend for my birthday even though I am 64 yrs old I am uncertain about cooking pork, It usually seems to blah but putting the olive oil and the spices on it should make it very good. Thanks

Kathy Maister said:

No extra liquid is needed – just follow the recipe above and you should be fine!

Happy Birthday!

Paul said:

Dear Kathy,

I just wanted to thank you for this excellent, simple and clearly explained recipe! I’ve made probably a dozen pork roasts over the past year, for myself (single, busy guy) and others, and every one has been delicious. I mean: *really* delicious.

And your comments on this thread are unfailingly polite and informative. Thanks so much for your contribution to making us all better cooks. Now, off to use my instant read meat thermometer, an object I never thought I’d use. ;)

Kathy Maister said:

Delight to hear that Paul!

There are several different cuts of pork roast at the meat market. As long as you buy one that looks like the one in my photos, this recipe is indeed a real winner!

Cheers,
Kathy

Leslie B said:

Earlier you said under no curcumstance you would not put a piece of frozen meat in the oven to roast. Why?

KGWagner said:

Leslie –

There are a lot of reasons, but first and foremost is that meat cooks in the oven from the outside->in. In other words, a frozen chunk of meat will be cooked to death and inedible on the outside long before the inside is done.

For instance, if you look at a steak that’s been cooked medium-rare, the outside will be brown, but the inside will be pink. If it had been frozen, the outside would be well, and the inside would be raw.

The same thing happens to roasts, only more so because of the mass (thickness, size) of the meat.

Carmen said:

I find this recipe for the Pork Roast very easy and delicious!! I will be trying it tonight for Dinner.

I have a 2 lb. Pork Roast and would like to cook the Potatoes and Carrots along with it to pick up the great flavors. Do I put them in at the same time as the Roast??

Nik said:

If you don’t have a rack, you can put the pork directly on the oven rack and put a pan underneath it. Better than wasting aluminum foil.

Carmen said:

I cooked the Roast last night and it turned out great, however my potatoes and carrots were not done until about 1 hour later! It’s ok though, I have a ton of leftovers!

Thanks for all your help!

Jessica said:

Hello Nik,

That’s a good suggestion about the oven rack. For anyone interested in trying that, keep cleanup in mind. An oven rack is a bit cumbersome!

Hello Carmen,

That’s too bad that the vegetables weren’t cooked at the same time as the roast! Kathy will get back to you with some advice on that.

Thanks for writing in!

Jessica
Startcooking.com

Kathy Maister said:

Hi Carmen,

With this pork roast recipe, your potatoes/vegetables would take hours to get tender and crispy. I have never tried this recipe for Garlic Pork Roast with Crispy Potatoes but it looks like a better option for roasting everything together (although I would recommend using a larger pan than the one pictured). Be sure to use an oven thermometer so you will know when your roast is ready to be removed from the oven to rest. Your potatoes will need extra time to get nice and crispy.

(By any chance do you have two ovens???)

You could roast the potatoes/vegetables first and then re-heat them in a frying pan just before serving them.

Good Luck with your next roast pork!

Cheers!
Kathy

EJM said:

Looks excellent; just found your site by searching for ‘pork roast.’

I look forward to trying the pressure cooker method too.

Kathy Maister said:

Hi EJM, When I filmed this pork roast I had no idea it would become so popular! I hope you enjoy it!
Cheers,
Kathy

Sarah said:

This is the most helpfull web site I found & you people are great , full of great ideas…Thank you.

Phil said:

“When I was young and still a devout carnivore…”

wow!…you didn’t eat any vegetables?…I’ve always been an omnivore. It’s the best diet I know of. he he. Off to try this roast…with broccoli and tatties…yum yum.

Lois said:

You said not to cook frozen but I have fixed my turkey frozen in a bag and it has come out great. Won’t work the same with a pork roast?

KGWagner said:

Lois –
It’s not dangerous to cook from frozen, although I’d worry a bit more with poultry. The problem with roasts of any type is that you have to cook it so much longer to get the inside done that the outside will be ruined.

Kathy Maister said:

This year Jennie-O came out with a frozen turkey that came in a cooking bag that went from the freezer to the oven, to the table without defrosting it. (Men in Aprons shows it in detail.) This un-stuffed turkey, worked because it was indeed un-stuffed. As KGW said, If you put a frozen pork roast in the oven the outside will be over cooked before the inside is done.

K P L said:

I just purchased what I thought was a 4 lb pork roast. Once I got it home and checked the label, I discovered it was labelled “pork for tamale meat”. I don’t want to make tamales. Can I just cook it in the oven like a regular pork roast and cut it into slices?

KGWagner said:

I’m sure it’s still a pork roast, but it’s likely a lower grade that won’t serve well on its own. Grades run in order of desirability:

  • Prime
  • Choice
  • Select
  • Standard
  • Utility

Standard often isn’t even labeled, it’s described for a purpose, such as “For such-and-such use”.

The best way to cook lower grades like that is either braising or pressure cooking. If you don’t have a pressure cooker, Kathy’s got a good intro to braising that you might want to read. You can get some very good results using that method.

Danielle said:

I am so happy to have found this site!! This is my first time trying a pork roast since I recently moved out of my parents house. Kathy, your tips are WONDERFUL, and the pictures make it so easy to follow. Thank you so much!!

My roast is in the oven and I can’t wait to look for something to make tomorrow night! :o )

Kathy Maister said:

Good Luck Danielle!

Ryan W said:

Thank you Kathy! I am cooking this now having not been able to recall the oven temp. This site came up as the first result to my search so kudos to the ease of directions and great photos! I shall be registering here very soon and hopefully I won’t have to wrap my next roast in bacon to seal in the juices! *grin*

Michelle Mc said:

I am planning to cook a 10 pound pork butt roast. Can I do this in the Crock-Pot or slow cooker? All the recipes I find are for 6 pound roasts or less. Will 8 hours on high be enough or should I not try this? I’m cooking it to pull for mini-BBQ sandwiches as appetitzers.

jodi hakamaki said:

I’m so happy I stumbled upon this site! I am making a 16 lb pork roast to slice and make sandwiches out of for Christmas Eve diner at my office. That would be 3 hours and 20 min if I cook in oven at home and then take to work….How long if I slow-cookered it? And at high or low? I’d would much rather do it there than at home (I have to work all day at the same time). Ive made tis roast fabulously at home in oven before. also made with it a “spread” made out of fresh cranberrries, chunky applesauce, and fresh apples and sugar. I just made it up, but it was great! Also, any suggestions for a side dish to go well with it for office? Someone else is bringing little meatballs and I am making my world-famous rumcake and cupcakes and cookies also. Thinking of maybe a salad or coleslaw type of thing…? Thanks!! I will definately mark this in my “favorites”!

Kathy Maister said:

Thanks Ryan!

Michelle and Jodi, I am afraid I will not be of much help as I do not own a crock pot and have never cooked with one. I did a bit of looking around on the internet and found some links that might be helpful:

A Year of CrockPotting

Janet Eyring has a cookbook and a blog dedicated to slow cooking.

Good Housekeeping Slow-cooked Pulled Pork recipe with comment/question section

Mahalo also has a section for questions.

Lastly, Food Network has 53 different recipes for crock pot pork.

Michelle, there is probably a good reason why all the recipes are for a 6 pound roast or smaller. A 10 pound roast may not even fit in the pot!

Jodi, it sounds like your boss should give you the day off if you are doing all that cooking! :-) If you check my index there is a whole section on Soups, Salads and Sides.

Good Luck!
Kathy

Shelly said:

Kathy, thanks so much for this website. It’s just what I’ve been looking for. I had a Mom that baked everything while growing up and didn’t have a lot of instruction in the kitchen. My dilemma has been that I love trying foods of various cultures but have to rely on restaurants to provide the flavors and savory quality of the foods I love. Now that I live in a small town that has slim pickins for good food, I’m realizing I’m going to have to learn to create the dishes I crave myself. Yikes! After seeing your website I feel more excited about learning all of what I need to know. Thanks a million!

Kathy Maister said:

Good Luck Shelly developing your cooking skills! Start small, perfect one thing at a time and soon you will have mastered more than you ever thought possible!
Cheers,
Kathy

Nancy said:

Hi Kathy,

I’m cooking a pork loin for Xmas dinner for the first time and I’m not sure if I should brine it first or not…seems there are a lot of opinions about this! Also, the roast is a 5+ pounder and is tied with string…does that mean it’s already been butterflied? Any help would be appreciated.

Thanks

KGWagner said:

Nancy –

You might want to read this treatment of brining meats. It’s very informative.

I’ve also had very good luck with salt-jacketing pork roasts. The technique is usually used for prime rib roasts, but it works well for pork roasts, too.

Tam said:

Please help!  I’ve made a 3-4 lb. roast pork butt (bone in) smothered with Onion Soup Mix and wrapped in aluminum foil at 20 min per lb. before.  This time I have a 9 lb pork butt to work with.  Will the same–20 min per lb–guideline work for the larger sized pork?

Kathy Maister said:

Hi Everyone,
I’ve been away for the Christmas holidays, without my computer!
Nancy and Tam I hope your Pork Roast turned out well!
As always, thanks KGW for jumping in! :-)
Cheers,
Kathy

Haroon said:

hi there thnks for thwe recipes.i am really thinking forward to cook my first roast pork on monday.and you recipes ll be very usefull for me what is your suggestion to me as i am cook and really want to be a good chef..many thnks

Carol said:

I had to comment because the pork roast I made tonight was the BEST ever. So tender and very juicy. I didn’t follow the recipe exactly for seasoning but I did for times and temperatures and it was perfect! For the seasoning I used olive oil, salt, finely chopped fresh garlic, fresh rosemary, a fresh bay leaf from my bay tree, and fresh ground pepper. I had a 2 lb loin and it cooked for 50 minutes total, including the 450 step at the beginning. Delicious!

startcooking.com said:

Hi Carol – that’s great to hear! I’m delighted it turned out so well!
Cheers,
Kathy

Sue said:

HI Kathy…sorry that your neighbor’s blow-ups made you swear-away to pressure-cooking….certainly, technology (as well as pressure cookers) improves as time goes on; however, I am 62…grew up in the 50s and 60s….my mom used a pressure cooker at least once a day..(sometimes more often)…and we never had a blow-up at our house…..and meats were always super-tender and juicy….I have always had a pressure cooker available…..I do not use it often, however, when the situation calls for it, I am so glad that it is available, and that I am totally comfortable with it…..

Please…add this jewel to your kitchen tools….

startcooking said:

Hi Sue,
Thanks for your words of encouragement – but truth be told they still frighten me! (Probably something I should not be admitting but….oh so true!)
Who knows, one of these days I may well take the plunge!
Cheers,
Kathy

Lizzie said:

What a wonderful site! I have 2 questions:
My husband of 60 remembers the bone in pork roasts of his childhood. They had a layer of fat across the top. What cut could that be?
Also, I have a 6.6LB bone in Pork Sirloin roast. I have a meat thermometer and am not afraid to use it. I’d like a suggestion of how to roast this and the approximate time per pound. Thanks so much

Angela said:

Oh my gosh I forgot all about them pressure cookers until read this, I grew up seeing my mom use them all the time. I am going to have to go and get one now. thanks

Orb said:

Lizzie,
My guess on the roast that he remembers would be a Boston Butt. It also could be another cut. But that’s what my grandmother always made.
Lizzie, the Sirloin roast that you have is going to be a little leaner, so you might want to sear it with hot grease in a skillet, to lock in the juices and flavor before roasting it. Are you planning on using the over? Crock pot?
The meat when done should be 160-170 degrees for pork with your meat thermometer to the center.
Someone can correct me if I’m wrong.
BTW, the juices will make for an excellent gravy.
Orb

Orb said:

Angela,
The pressure cooker is a very useful tool in the kitchen for cooking. The new pressure cookers are a lot safer than when our mothers and grandmothers used them, mine used them almost daily.
Try to find a new quality model that fits in your budget. Stainless steel in my opinion is superior to the aluminum, but not all budgets fit the stainless models. Either one is a real asset to any kitchen and the new ones have safety features built into them that our mothers didn’t have.
Please don’t go out and buy an antique one off of one of the auction sites, that’s just asking for trouble. Buy yourself one of the new ones and it will last you a life time.
Orb

MDS said:

Has anyone had luck wrapping it tightly in foil and then roasting it? Would it be any juicier?

Anonymous said:

Annette said:

This sounds delish! I’m going to try it tonight. Every time I make a pork roast, it gets dry and tough. Hopefully this won’t happen.

Anonymous said:

startcooking said:

Hi Everyone,

Jim T. just sent me this recipe for cooking a pork roast in a slow cooker. It sounds great!
Thanks for sharing Jim.
Cheers,
Kathy

***************

A while ago, I found a great way to roast pork, using a slow cooker. This came from a suggestion from one of my colleagues at BounceRadio.net, the internet radio station I’m with.

The method is very easy, which is important for people like me. Being in a wheelchair, using the oven can be tricky. Here’s how it worked for me using a slow cooker:

I used a small, 2-quart cooker, and a 1 lb boneless pork loin roast (the butcher was kind enough to cut up a larger, 3 lb roast into sections).

1. Cut up slivers of 3-4 cloves of garlic (you can use more or less, to taste – I’d used five cloves), usually two per clove. Cut small slits into the meat and directly insert the cloves into the meat. Be sure to spread the garlic around the whole roast, and that the garlic is embedded into the meat and is not sticking out.

2. Place roast in slow cooker and add at most 1/4 cup of water. Of course, you need water in the vessel to start things going, but as the roast cooks, more moisture is released by the meat, so you don’t need a lot of water to start with.

3. Chop up a little bit of fresh rosemary (make sure it’s fresh, not dehydrated) and sprinkle it on top of the roast. Add some freshly-ground black pepper.

4. Place cover on slow cooker. Set slow cooker to high, and let it run for about 1 hour. Then, turn the slow cooker to low, and leave it to cook for 5-6 hours. Don’t peek under the lid during this time, or you’ll release some of the heat from the cooker, and the meat may not cook properly.

5. After about 5-6 hours, the roast should be done. A temperature check with a meat thermometer will help here. As you said in your article, if the roast is just under 160 degrees F, remove the roast and put on a plate, tent with foil, and let it rest for a few minutes, and the temperature should get up to the 160 degree safe level.

The roast is wonderful, and makes even better sandwiches the next day!

L. Ron Hoover said:

Greetings

Your receipe for cooking a pork roast is totally within the realm of excellence. Simple to follow directions and the results were fab!

L. Ron

RL said:

How do you coil some tin foil? I don’t have a rack, so this would be helpful for me to know.

startcooking said:

RL, Just take about a 2 foot long strip of tin foil and squeeze it into a 2 foot long rope. Then coil the “rope into a circle and place the roast on the “tinfoil rack”.
There is a photo of this in my in my How to Roast a Chicken video.
Good Luck!

Felicia C said:

Hi Kathy!

Your website is GREAT! Very simple and easy to follow instructions. We are cooking a 6 lb pork loin as we speak, but just found out that my “super smart” hubby trimmed all the fat off of it last night. What happens now? Will it dry out? Please help!

Marijke de Jong said:

It would help if people when they write recipes up give Celsius as well as Fahrenheit as not everyone works in Fahrenheit.

pamela said:

thanks had no idea how 2 cook but thanks 2 use my family will be happy :0)

startcooking said:

Felicia, I hope your roast turned out OK??? (I’ve been away without my computer and am only now just responding to comments!)

M de J, This might help!

Pamela, Good Luck!

Anonymous said:

Lisa said:

When is the right time to add potatoes and carrots while I am roasting my pork in the oven? I will be using small red or white potatoes and baby cut carrots? My roast is between 2-3 lbs. Thank you for any help!

startcooking said:

I really think you are much better off roasting the potatoes separately from the pork roast. This type of roast has very little fat, consequently you can not depend on the fat drippings to roast the potatoes.

Linda Post said:

This is the first time I have used this web site, and I must say, it is very informative and easy to use (visualize). Even though I have cooked for many years, I, too, am a little intimidated by cooking pork loins. Doesn’t have to be difficult to follow or involve many ingrediants to make a really good meal (and lots of leftover uses too!). Thanks for the information and the questions posed by other users.

startcooking said:

Welcome Linda!

This recipe, adapted from The Joy of Cooking cookbook, always comes out moist and tender. I hope you enjoy it as much as everyone else seems to have enjoyed it!

Cheers,
Kathy

Eric Ames said:

I used this page for a 2.70 lb short fat pork loin roast and it took 140 mins not 50 – 80.

My oven is very nice 5 years old digital yada yada, im a good cook what did I do wrong?

KGWagner said:

You don’t mention any results other than it took longer. Took longer for what? Before it was done to where you think it should have been? Many people cook pork FAR longer than it needs to be. If you were waiting for it to get to the consistency of the pork you grew up with, for instance, it might take longer because people used to cook pork until it was the consistency of building material.

A number of things can affect cooking time. The starting temperature of the roast may have been very low, the pan may have been too thick or otherwise insulated (foil), your oven may not be as good as you think, you may not have pre-heated the oven long enough, you may have opened the oven door too many times or for too long, the roast may have been of a lower grade, on and on.

As has been mentioned a number of times in this thread, the whole trick to cooking pork is temperature, not time. If you try to do it by time, you’ll get inconsistent results that more often than not won’t be satisfactory. Get a meat thermometer, and learn to use it. It’s one of the best investments you can make in a kitchen tool, and they’re not expensive.

Eric Ames said:

My Idea of done is not pink or bloody like this one was we had to cook it again today, pork blood is bad I live in the mountains does altitude afect it? does a huge ass bone running across the bottom affect it ? I use 300 when i slow roast my baby back ribs for 2 hrs and they are thin 250 is simply not enough, it might work good if you left it in there for 4 hrs at 250

E

What is 250F in C said:

KGWagner said:

Bloody is no good – rare pork doesn’t have a very good texture. Pink is the best, and is not dangerous, regardless of what others will tell you. The reason pork is traditionally overcooked is the fear of the Trichinosis parasite. But, on the outside chance it’s even present, which is highly unlikely in the US, it’s killed at 137 degrees F. If you pull the roast at 135-140 degrees and let it sit for 10-15 minutes, the internal temperature will rise to 150-155 degrees. It’ll be pink inside, but it’ll be so tender you’ll wonder why you never ate pork that way before. It’s wonderful!

Be that as it may, if you’re trying to cook the thing at 250 degrees, it IS going to take a long time. If you go back and read Kathy’s recipe, she says to start at 450 degrees. Let that run for 10 minutes or so, then dial it back to 250.

Be aware that when you open the oven door, the temperature drops precipitously, and the longer it’s open the farther it drops. Then, it can take 5 minutes or longer for it to rise back up to 450 again. So, don’t dawdle. Pop that baby in there and shut the door. When you do dial it down after the initial sear, don’t open the door again to stare at it.

All that said, don’t feel bad if you didn’t do anything wrong. I had a pork roast do what you describe to me last year, and I had guests over. Everything by the book, used the thermometer, pulled it out and let it sit, and when I went to carve the thing it was nearly raw inside. Quite distressing. I still don’t know what happened there. Only thing I can figure is the meat must have been frozen internally. You really want a roast to be at room temperature when you start it.

startcooking said:

Hi Everyone,

Just to review…

Recipe Source:

This recipe is from The Joy of Cooking cookbook. It is one of the most trusted and popular cooking resources in the USA.

When I adapt a recipe for startcooking.com, I never change the temperature or the cooking time of a recipe. I do try to present the recipe is such a way to make it more understandable for a new cook.

Type of Pork Roast:

There are many different cuts of pork. This particular recipe is for a loin roast. “Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.”

Cooking a Loin Roast:

There are many different ways to cook this roast. (Google lists over 1 million options!) According to the Joy of Cooking, cooking the roast for 10 minutes at 450 F. degrees and then reducing the temperature to 250 F. will ensure a tender, moist, flavorful roast.

Checking for Doneness:

It is not the time in the oven but the internal temperature of the roast that will determine if it is cooked properly. According to the USDA and Minnesota Pork Board, “Pork is best when cooked to medium doneness – 160 degrees F. on a meat thermometer. Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.” Some cookbooks recommend a lesser internal temperature, anything above 140 as being properly cooked. I prefer to stick to the 160 F. recommended by the USDA.

Some Factors that will Affect Cooking Time:

1. Your oven – not all ovens are calibrated the same. If you think your oven is off, buy an oven thermometer to check and see how accurate your oven is.

2. Preheating your oven. Some oven can take up to 20 minutes, if not longer, to reach 450 F. degrees.

3. No peeking. Every time you open the oven door to check on your roast you loose heat and add to the cooking time.

4. Position of the oven racks – if they are too high or too low in the oven that will affect cooking time.

5. Temperature of meat when you put it in the oven.

6. Where you live. High altitude cooking can present interesting cooking challenges.

Metric Conversions:

For those of you who use the metric system, this chart will be of a tremendous help: Metric Conversion Charts

Cheers!

Kathy

Colette said:

I always cook my Porc roast in a pressure cooker as mentioned in the recipes above .for 20mn.
I did try roasting it first an covered it tight with foil,and placed it in the oven at 350degres fat side up , it turned out juicier and perfect .
Time for cooking 1hour and 1/2 .

Eric Ames said:

You are correct 100% about the taste and tenderness but the pink is a big turn off to my guest’s , I reluctantly tried it again step bye step and I loved it but i could not talk anyone into trying it because of the pink!, so frustrated , thanks for all you help, have a good one

E

Mark J said:

I’m going to make Chile Verde for the games on Sunday.

But man! I had to laugh about those Pressure Cooker stories!

Funny, funny, funny!

Yes, I remember too. But I think the reason for all the explosiveness was the impatient people. My mother was one of them. Oh yea. I remember the little black knob rolling around on top. The serious whistle sound. Then because the before-it’s-time microwave was not quick enough, my mother would determine to break the seal on the pot.

BOOM! SPLAT!

Dangerous and Funny.

This Sunday I’ll just cook in the oven—low temp and slow…

John P said:

….there are so many ways that a pork roast can be prepared that no one should need to eat the same recipe twice in the same year.

However…that said…..my favorite pork loin recipes will be made at least once a month in my house.

“Dry” roasted is okay…and I like it (350 oven for 20 min….lowered to 325 till roast hits 160 degrees). But my fav is to pan brown the roast all over in olive oil that;s been seasoned with garlic….then…remove roast…and in the same pan….brown some chopped carrots, celery, onions……deglaze the pan with a bottle of good dark beer…..set the pork roast atop the veggies…cover with foil…and oven roast till 155 degrees. It’s the tastiest pork roast I’ve ever had…and it makes killer sandwiches the next day…sliced thin….warmed slightly….topped with some of the veggies on a nice crusty bread or roll.

KGWagner said:

John P –

“Sliced thin” is the real trick, isn’t it? We recently got a Shun 8″ chef’s knife here, and the thing is quite the charm for slicing things thin. It’s sharp as a razor, and you can just shave meat with it. Makes for the best sammiches ever.

My understanding is that 10 thin slices that add up to 3/4″ of meat tastes better than one 3/4″ slice of meat because there are more surface areas in contact with your tongue, plus since it’s already so fine it requires little work to chew, so you can savor it more.

startcooking said:

Mark J., someday I’m actually going to buy a pressure cooker – well, maybe not… :)

John P. I think I’m going to have to try your recipe. It sounds perfect!

KGW, I drool over those knives! If you give them the seal of approval, then they clearly must be very good knives. Maybe for my birthday I can drop a few hints to my loved ones….

Cheers,
Kathy

KGWagner said:

Kathy -

They’re the best knives I’ve ever used. They’re sharpened at a more acute angle (15 degrees vs. the normal 22 degrees) so they’re very razor-like, and the metal is layered and hardened so they don’t need sharpening very often. In fact, the ones we’ve got here haven’t been sharpened in about a year and I’m still afraid of them. I mean, they are wicked sharp. You can make potato chips with them (although I use a mandolin for practical reasons).

Ivy said:

Hi I’m 13 about to be 14 and I thought it would be a good idea to start learning some cooking techniques.So when my mom asked me to make dinner for her one night I took the opportunity. I tried this recipe and it was delicious and super easy to follow!
Thanks! :)

startcooking said:

Congratulations Ivy and welcome to startcooking.com!

Molly said:

Kathy,

I had a 4 lb boneless center loin that was previously cut into 2 roasts, then frozen. I defrosted and cooked the first half a month ago by seasoning the ourside of the 2 lb roast with salt ppr, searing in a caste iron skillet and finishing in a 325 degree oven for (i cant remember how long) till it registered 140. We rested and carved it, still a little pink (pink is ok but the texture was offputting) and I am determined not to repeat the bland taste of my first roast attempt.

Now I have the second roast half completely thawed and brining in fridge for 8 hours (6T salt per 3 Qt water), I plan to bring it out an hr. early so it starts at room temp. Otherwise I will use your recipe and let you know what happens with these tweeks.

By the way, I have an old 12 Qt garage sale pressure cooker I use occasionally. After once having to clean a kitchen that my father (by impatiently breaking the seal on a cooker) had litterally plastered with beef stew, I know never to force one open but to hold the pan under running water to cool it first. Also, you should inspect and replace the rubber gasket occasionally if it becomes stiff or cracked (hardware store carries replacements).

molly said:

Ok, you were right on the mark! The quickstart at 450 (then reducing temp to 250) really did the trick. 80 mins later my 2 lb roast was at 147 degrees and after resting under foil, the texture was perfect all the way through.

I could not resist two more tweeks to the brining and starting at room temp. noted above: (1) I preheated a cast iron skillet with a cast iron trivet (the kind with three tiny little legs on the underside and holes in the surface the diameter of your index finger). When I added the roast it sizzled and popped. I didnt turn it at all so it was not a true sear but that early direct heat helped to cook it through. (2) I also tied the roast. It was boneless, but a little oval shaped on the end – tying it just made the diameter a little more uniformly round.

Though it was truly done and had none of the earlier attempt’s mushy texture, it was still super juicy thanks to the brining. The oil and herb coating added a perfect ehancement (I used a mix of basil, thyme, parsley, oregano plus a bit of (colorado) chii powder and cumin). I am converted. Never will I cook a roast at 325 again. Thanks.

startcooking said:

Thanks Molly for sharing your tips and experiences! I know my readers will benefit from your quest of cooking the perfect pork roast!
Cheers,
Kathy

david said:

I cooked a Pork Roast last night by your recipe and it’s great. Thank you. My question is: I took it from the oven to the ref. in a sealable bag. This morning there’s moisture in the bag. Is this OK? Thanks, david

KGWagner said:

That’s just condensation from the moisture evaporating from the roast as it’s still warm. It’s normal. If you’d rather it didn’t do that, leave the roast stand until it’s at room temperature, then cover it and put it in the fridge.

Some people prefer waiting for things to cool before refrigerating them because it keeps the fridge from having to work so hard removing the heat from the roast (or whatever), which saves energy.

Mardene said:

When doing roasts I do know that searing the meat with the spices is very import to lock in the moisture and spices. Then you will have a tender tasty roast.

Whitney said:

Can pork loins be cooked in a crock pot? I don’t own a roast pan and don’t want to have to borrow one.

domesticbunny said:

I used to be sooooo scared of making roast, not sure why, but this blog really deconstructed it for me. So much so that I was successful in making it in my first go. I did modify the rub. As I’m a garlic fanatic, I made mine with just garlic, black pepper and salt. It was still brilliant. Here is my post which refers to your blog.

Donna said:

I need to cook 6 5# pork loin roast. I would like to cook them all at once in an electric roaster rather than in the oven. Will this be okay? If so how long will they need to cook and at what temperature. Thanks for your help.

KGWagner said:

Whitney -

Pork usually does well in a crock pot, but since that’s more of a “braising” sort of method, it’s better suited to the lesser cuts of pork, such as “country-style” pork ribs. These are sinewy, but very flavorful parts that benefit from long, slow cooking. Makes ‘em good and tender, as that method breaks up the collagen in the meat. The better cuts, such as from the loin, are naturally tender and don’t contain much collagen. They need to be cooked relatively quickly because oddly enough, slow cooking them often makes them tougher. Some will argue that point, citing seeming success, but the “juicyness” is usually due to the liquids the meat is cooked in, rather than any innate juicyness or tenderness in the meat itself.

Roasting pans are fairly inexpensive, as there’s not much to them. They’re usually just stamped steel coated with a baked-on enamel coating. A useful one shouldn’t cost much more than $15-$20. Or, many supermarkets now sell one-use aluminum pans in the baking section for $2-$3. Covered with aluminum foil, they work just as well. But, if you’re successful with your roast and want to repeat that trick, every time you use a disposable pan you’re adding to the cost of owning one. On the plus side, you don’t have to clean the damned thing [grin]

KGWagner said:

Donna –

If you have an electric roaster that’ll cook 30 pounds of meat at once, well, that’s one helluva machine [grin]

You need some space around the the roasts so they’ll be exposed to the heat, or they won’t cook evenly. That means this roaster is going to have to be pretty big. Assuming you have such a beastie oven, the cooking method for many roasts is the same as it would be for one: forget about time, watch the internal temperature. That’s the whole trick to any roasted meat, not just pork.

To me, roasted pork should be pulled at 140 degrees F max, then left to sit for at least 15 minutes. Anything higher than that and you’re asking for tough, dry meat. Don’t be alarmed if you see some pink when you slice it; pork is not poison. The reason everybody wants to cook it to 160 degrees is because the FDA says so, and they’re erring on the extreme side of safe. They’re trying to keep you from ingesting live trichinosis parasites. But, even if they existed in American pork, which is as rare as polio, they’re killed at 137 degrees. So, no worries. Don’t ruin your meat.

Julie Keller said:

Ok,, I do have a pressure cooker, use it often and have an almost 3 lb pork roast.. would like to use this method,, but unsure of cooking time, when I was little Mom left it on the stove on High heat till Bobble thing started singing Steam.. then let the steam quit till she opened it,,, but I think 3 lbs of pork should go longer should it be at a lower temp?

KGWagner said:

Julie –

You can’t control temperature in a pressure cooker, only time. Cooking roasts in them is a little bit tricky if it’s a “good” roast, because good cuts will go from tender to tough if they’re overcooked, which is just the opposite of what happens with the lesser, more sinewy cuts.

There are a bunch of charts for timing various meats, grains, and vegetables in a pressure cooker at http://missvickie.com/howto/times/timingframe.html

Refer to those to get an idea of what might be appropriate for what you’re trying to do.

neil said:

You can control the temperature of a pc by the pressure. 5lbs 10lbs 15lbs are all different temperatures.

Brenda said:

Wow – I read all of this and am still confused. I would like to know how long to cook a pork roast in a dutch oven on top of the stove. My roast is 3 lbs. I am looking for time and not thermometer reading.. How many minutes per pound on top of the stove??

Thanks.

KGWagner said:

Brenda

“Wow – I read all of this and am still confused. I would like to know how long to cook a pork roast in a dutch oven on top of the stove. My roast is 3 lbs. I am looking for time and not thermometer reading.. How many minutes per pound on top of the stove??”

Dunno. What cut is it? How is it shaped? How high do you have the heat? How much liquid is involved? How thick is the pot? On and on, ad infinitum.

There is no “minutes per pound” number to give you. There are too many variables. That’s why there are recipes like the one given at the start of this thread. It’s also why you don’t cook roasts to time, you cook them to temperature.

Meat thermometers are dirt cheap. Seriously. Go up to the local grocery and get one. They eliminate confusion. Watch any cooking show – I mean, ANY cooking show. They use a thermometer. Ask any chef. They’re indispensable. Trust me on this: you need a meat thermometer, or you’re going to wreck a lot of meat no matter how good you get at cooking.