“Chris P. Bacon” watercolor by Kathy Maister
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!
If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.
! ) weight and temperature 
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