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.

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.

Ingredients

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.

Instructions

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.

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

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.

Twenty minutes of rest time is recommended before serving.

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

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.

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.

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.