Simple Boneless Pork Roast

A simple method for baking a boneless pork roast that turns out juicy, tender, and bursting with flavor.

The process is straightforward: simply rub the meat with spices and roast it in the oven until the exterior is browned and crispy and the interior is juicy and tender. It's cheap, quick, and delicious.

Oven-baked boneless pork roast served with broccoli.

Dinner roasts are one of my favorite things to cook. Such dishes, like this ground beef casserole, make it easy to feed a large number of people with relatively little effort. They practically make themselves ready to eat

When it comes to pork, I do like making baked pork chops, but I have to admit that this tasty roast is much easier to make The meat is seasoned with a rub and baked until an internal temperature of 145 degrees is reached.

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Simple and delicious, this main dish requires only a handful of pantry staples to put together. In the recipe card to your right, you'll find the exact proportions. What follows is a rundown of the essentials:

I'm a huge fan of olive oil and use it in my cooking all the time, so I was thrilled to learn about However, if you are concerned about its low smoke point, you can substitute avocado oil.

Kosher salt and black pepper: if you're using fine salt, you may want to cut back on the amount you use so the roast doesn't turn out too salty.

Seasoning-wise, I favor a blend of garlic powder, paprika, dried sage, and dried thyme. For this recipe, I find that garlic powder works better than minced fresh garlic because it coats the meat more uniformly.

My go-to is a three-pound package of boneless pork shoulder. one My go-to places for these are Whole Foods and the grocery store down the street.


The pork roast is the simplest of all roasts to prepare. For complete directions, see the recipe card below. The fundamentals are as follows:

In a bowl, combine the kosher salt, black pepper, garlic powder, paprika, sage, and thyme to make the spice blend.

Mix the spices in a bowl.

The next step is to coat the pork with the spice mixture. Apply some olive oil spray liberally to the top.

Season the pork with the spices.

Fifteen minutes at 425 degrees Fahrenheit, then 75 minutes at 375 degrees Fahrenheit to reach an internal temperature of 145 degrees Fahrenheit. It will have a lovely brown color when it's finished cooking.

Pork roast emerges from the oven.

Twenty minutes of rest time is recommended before serving.

Slicing the cooked roast. The USDA recommends letting meats be slightly pink inside, but cooking them to your liking.

Expert tip

It's crucial to let the finished roast rest for at least 20 minutes before cutting into it. As a result, the juices can redistribute and settle.

When the roast is cut into too soon, the delicious juices evaporate, leaving the meat dry and lacking in flavor.

Questions that usually arise

To what temperature should I set the oven if I want to roast a pig?

Approximately 25 minutes per pound of roast should be cooked after the initial browning phase, which takes about 15 minutes. It's important to note that this is only a guess.

When cooking a roast, it is essential to use an internal meat thermometer (like this one) to determine when the meat is done. No other method can guarantee that the meat will be cooked through.

This is especially crucial when cooking pork, which should be cooked to an internal temperature of at least 145 degrees (medium).

When I buy pork, I usually opt for a 3-pound shoulder. Simply adjust the roast's cooking time based on its size. If the top is getting too dark, tent it loosely with foil.

To what extent is well-doneness acceptable when preparing pork?

No After years of recommending 160 degrees (resulting in dry, tough, completely white meat) for whole pork cuts, the USDA lowered their recommendation to 145 degrees (resulting in juicy, slightly pink meat in the center) with a 3-minute rest period in 2011.

This means that even at 145 degrees, a pork cut may appear pink. The USDA approves of that.

Many of us have been conditioned to believe that pork should turn white when cooked, so this is a challenging concept to grasp. But this is a welcome shift, as meat cooked to medium is juicy and flavorful while well-done meat is tough and dry.

Should I put foil over the roast?

No You shouldn't cover it because you want it to get nice and browned. But if your roast is particularly large and the top is browning too quickly before the inside is done, tent it loosely with foil.

Which, a boneless roast or a bone-in roast, is preferable?

A boneless roast is more convenient for me when it comes to serving time. The one drawback is that there won't be any leftover bones to make soup with.


Spices are the best way to play around with this recipe. Onion powder, dried oregano, ground cumin, and ground mustard seeds are excellent options.

If you can find a spray bottle of ghee oil, you can use that instead of olive oil to coat the pork. Tastes great.

Suggestions for Serving

Since pork roast is already so laden with flavor, I prefer to keep the rest of the meal uncomplicated. Simple broccoli cooked in the microwave and seasoned with lemon juice and melted butter is my go-to side dish.

Roasted butternut squash is another great accompaniment to this main course. For the same results, cook it for 45 minutes at 375°F, tossing once.

To keep the butternut squash warm during the roast's 20 minute resting time, simply place it on a baking sheet and tent it with foil.

Putting Away Extras

The leftovers, when stored in an airtight container, can be kept in the refrigerator for three to four days. They can be reheated carefully in the microwave at a power level of 50% with the lid on. They won't have the same freshness or flavor as a freshly cooked meal, but they'll still be delicious.

Oven-baked boneless pork roast served on a white platter with veggies.

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The Recipe Card

Pork Roast
Recipe can be pinned, shared on Facebook, and printed.
A simple method for baking a boneless pork roast that is tender, juicy, and bursting with flavor. Make a spice rub, and roast it in the oven. It's cheap, quick, and delicious.
  • Using foil, line a baking sheet with a rack. Brush olive oil on the wire rack.
  • Spices like kosher salt, black pepper, garlic powder, paprika, sage, and thyme can be combined in a small bowl.  
  • Use paper towels to dry the meat. Prepare a wire rack for it. Coat the roast with the spice mixture and set aside. Add a generous amount of olive oil spray to its surface.
  • Preheat the oven to 425 degrees F. While the oven is preheating, let the roast sit out at room temperature for 30 minutes.  
  • Place the roast, thermometer-end up, in the hot oven. After 15 minutes in the oven, reduce the heat to 375 degrees Fahrenheit and continue roasting until a meat thermometer registers 145 degrees. The total time in my oven is 75 minutes (or 25 minutes per pound).  
  • Put an end to roasting it in the oven. Cover it loosely with foil and let it sit for 20 minutes.
  • The roast should be sliced carefully after the butcher twine has been removed.  
Roasts larger than three pounds may be difficult to cook. , more time in the oven is required. After 75 minutes, check the top for browning and loosely cover it with foil if necessary to prevent overbaking. Resting a fully cooked roast for at least 20 minutes before slicing is essential. The juices can redistribute and settle in this manner. Roasts are best when allowed to rest for at least an hour before slicing, as doing so too early will cause the delicious juices to evaporate, leaving you with dry, flavorless meat. Information on diet courtesy of Fitday ("Pork roast, shoulder, cooked, lean and fat eaten," ")
Our recipes tend to be low-carb (or keto) and gluten-free, but there are a few exceptions. If you're going to use a recipe, make sure it works for you. The absence of gluten from suggested and linked products is not guaranteed. Carbohydrate count does not include any added sugar substitutes; nutritional info is approximate. Please double-check the nutritional information on your own. Keep in mind that recipes are not infallible and that you should use your best judgment when preparing a dish from one. Before attempting to use any of our recipes, please read our Terms of Service.
Serving: 6 oz | Calories: 494 kcal | Carbohydrates: 0.1 g | Protein: 39 g | Fat: 36 g | Animal Fat: 13 g | Sodium: 390 mg
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Vered Deleeuw Professional Legal Consultant Vered DeLeeuw M CNC, a blogger who adopted a low-carb, whole-foods diet in 2011, She has studied at the Harvard School of Public Health, received a certificate in Nutrition and Healthy Living from Cornell University, and is a Certified Nutrition Coach (NASM-CNC). Healthline, HuffPost, Today, Women's Health, Shape, and Country Living are just some of the major publications that have featured her work. More information about Vered can be found by clicking here.
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