Here’s a classic, flavorful Pork Roast recipe—juicy, tender, and perfect for a family dinner.
Ingredients (Serves 4–6)
- 2–3 lb (≈900 g–1.3 kg) pork loin or shoulder roast
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried rosemary or thyme
- 1 tsp paprika (optional)
- 1 cup chicken or vegetable broth
- 1 onion, quartered (optional)
- 2 carrots, chopped (optional)
- 2 celery stalks, chopped (optional)
Instructions
- Preheat Oven:
Preheat to 350°F (175°C). - Season the Pork:
- Pat the roast dry.
- Rub with olive oil, garlic, salt, pepper, rosemary, and paprika.
- Sear the Roast (Optional but Recommended):
- Heat a skillet over medium-high heat.
- Sear roast 3–4 minutes per side until golden brown.
- Roast:
- Place pork in a roasting pan. Surround with onion, carrots, and celery if using.
- Pour broth into the pan.
- Roast 1–1.5 hours (depending on size), until internal temperature reaches 145°F (63°C).
- Rest and Slice:
- Remove roast from oven and let rest 10 minutes before slicing.
- Spoon pan juices over the pork when serving.
💡 Tips:
- For a richer flavor, add a splash of apple cider or white wine to the roasting pan.
- Shoulder roast is fattier and more tender; loin is leaner and slices neatly.
- Leftover pork can be shredded for sandwiches or added to soups and stews.
I can also provide a slow cooker version where the pork becomes extra tender and infused with flavors from vegetables and broth.
