Absolutely! Here’s a simple, flavorful, and juicy pork roast recipe that works for a 3–5 lb roast. I’ll break it down step by step.
Ingredients
- 3–5 lb pork roast (shoulder, loin, or tenderloin; shoulder is juicier)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken or vegetable broth
- 1 onion, quartered
- Optional: 2 apples, quartered (adds sweetness)
- Optional: 2 tbsp Dijon mustard (for extra flavor)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the rub:
In a small bowl, mix olive oil, garlic, rosemary, thyme, paprika, salt, and pepper. - Season the roast:
Pat the pork dry, then rub the mixture all over the meat. If using Dijon mustard, brush it on before the herb rub. - Prepare the roasting pan:
Place onions (and apples if using) in the bottom of a roasting pan. Put the roast on top, fat side up. Pour broth into the pan. - Roast the pork:
- For a 3–5 lb roast, cook 20–25 minutes per pound.
- Check internal temperature: pork is done at 145°F (63°C) for medium, then rest for 10 minutes.
- Optional finishing step for crispy crust:
After roasting, increase oven to 425°F (220°C) and roast 10–15 more minutes until the outside is nicely browned. - Rest and serve:
Let the roast rest for 10–15 minutes before slicing. Serve with roasted veggies or mashed potatoes.
Tip: If you want extra gravy, remove the roast, put the pan over medium heat on the stove, and whisk in a little flour to thicken the juices.
If you want, I can also give you a quick 30-minute “weeknight” pork roast version that’s faster but still juicy and flavorful.
Do you want me to do that?
