How to Cook Pork Roast
When it comes to how to cook pork roast, simple recipes are often the best because they let the subtle flavors of the meat take center stage. Garlic, rosemary and other herbs and spices perfectly complement this pork without overpowering its natural taste and aroma.This recipe uses a rosemary rub with garlic, lemon and thyme accents. Once seasoned, cooking the pork roast couldn't be easier. In fact, the hardest part may be controlling your appetite while the delicious aromas waft through your home as it roasts.
Transcript
Hey everyone! I'm Judith with recipe.com and today I'm gonna
be showing you how to make a Pork Roast with
Rosemary Rub. This is a really great dish to have
on a Sunday afternoon with your friends and family. So,
what we'll gonna need is a 3-pound boneless pork loin,
roast. For our gravy, we have 1 cup of chicken
broth mixed with 1 cup of water, and we have
here 2 tablespoons
of all-purpose flour. We have 1 teaspoon of a lemon
rind. We have 2 tablespoons of olive oil. We have
1 tablespoon of lemon juice. We have 1 tablespoon of
fresh rosemary, which we've finely chopped. We have 4 cloves
of garlic which we've finely chopped as well, 1/4 of
black pepper, 1/4 teaspoon of dried thyme, and 1/2 teaspoon
of salt. So, we're gonna make our lovely, delicious rub
to go on
top of our pork loin, right here. So, what we're
gonna is we gonna get all of our ingredients, right
here. The lemon juice goes in, the olive oil goes
in, the lemon rind also go in. that citrus is
just-- it gives a really beautiful flavor in contrast with
the a-- with the pork. Our rosemary goes in there
too, lovely garlic, black pepper in there, thyme in there,
and our salt. Now, I've left some our olive oil
in the bowl because that's gonna go on the bottom
of our roasting pan. So, we're gonna stir all these
ingredients together and that is gonna be our delicious rub
for our pork roast, and rosemary is such a fantastic
of herb to use with pork and it's gonna make
your kitchen smell just wonderful. Alright, so once all that's
mixed in,
let's get our pork loin right here. So, we're gonna--
just use your fingers and we're gonna rub our pork
loin all the way on the sides and on the
top with this beautiful rub. You know, pork loin sometimes
they come marinated already in your butcher's but I like
making my own especially if you like particular flavors or
herbs. So, as that is all
covered on there, we're gonna put the remainder of our
oil into our baking dish and you can spread that
with your fingers all over the bottom, so make sure
it covers the whole pan. Alright, so now we're just
gonna place our pork loin in the center of the
baking dish. So, we've preheated our oven to 450-degrees Fahrenheit
and we're gonna put our pork loin in there for
30 minutes. Then, we're gonna reduce
the temperature of the oven to 350-degrees Fahrenheit and we're
gonna read it, let it roast for another 30 minutes
until our Instant-Read Thermometer reads 160-degrees Fahrenheit, so in it
goes. So, we've removed our pork loin roast from the
oven now. As you can see, looking delicious, nice crisp,
golden brown and all those flavors from the rosemary are
coming out there. It was in the oven for a
total of about an hour, 450 degrees first for 30
minutes and then 350 degrees for another 30 minutes.
So, with the remaining fat, we've poured off all but
2 tablespoons of the fat from the roasting pan. So,
we have that now and this is gonna be all
based for our lovely gravy to go with our pork,
so we're gonna put that to medium high heat. So,
we're just gonna sprinkle our flour over our fat right
here and we'll let stir that up for about 1
minute. So, we'll get off any brown bits that
are stick to the bottom of the pan. So, after
about 1 minute, it's time to add in our broth.
So, in goes the broth and that's gonna meld in
with the rest of the ingredients for about 5 minutes,
so we'll keep stirring that until it gets nice and
thick. So, our gravy thickened up nicely in our roasting
pan and we've basically just strained it through a sieve
and put into a measuring jug and that's lovely and
thick now to serve with
our pork loin roast. So, all that's left to do
now is slice it up, put it on a plate,
serve it with a gravy, and that is done and
look at that, just beautiful, really, really flavorful from that
rosemary. The kitchen smells amazing and that's great now. You
can serve it to your friends. Serve it to a
family on the weekend. And the wonderful thing actually if
you don't finish it off, pork loin roast is great
for freezing, so you can freeze it in there and
that's it. So, we can pour some of our lovely
gravy over that and that's using the fat from the
pork, this is just gonna make it delicious and there
you have it. That is your Pork Roast with Rosemary
Rub, delicious. Well, thanks for watching everyone. For more great
recipes and savings, go to the recipe.com.
What You'll Need
- 4 cloves garlic, finely chopped
- 1 tablespoon chopped fresh rosemary OR: 1 teaspoon dried
- 1 teaspoon grated lemon rind
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1 boneless pork loin roast (3 pounds)
- Gravy:
- 2 tablespoons all-purpose flour
- 1 cup chicken broth mixed with 1 cup water
Step By Step
1
Heat oven to 450 degrees F.
2
Mix together garlic, chopped fresh rosemary, grated lemon rind, salt, pepper, dried thyme, lemon juice and half the oil in a small bowl. Using your hands, rub the seasoning mixture over the top and sides of pork.
3
Spoon remaining olive oil into flame-proof roasting pan; spread evenly over bottom of pan. Place pork in pan.
4
Roast pork in 450 degrees F oven for 30 minutes. Lower oven temperature to 350 degrees F. Roast for 30 minutes or until instant-read meat thermometer inserted in center registers 160 degrees F. Remove pork from pan to cutting board. Let rest 15 minutes.
5
Gravy: Pour off all but 2 tablespoons fat from roasting pan. Sprinkle flour evenly over drippings in pan. Place pan over medium-high heat; cook for 1 minute, scrapping up browned bits from bottom of pan. Stir in broth mixture; cook, stirring, for 5 minutes or until thickened. Strain gravy through fine-mesh sieve. Pour into a sauceboat and serve with sliced pork.
This dish is proof positive that the secret to how to cook pork roast is blending the right seasonings to best bring out the meat's natural flavor. Need ideas for side items? Try herb-roasted new or mashed potatoes, or fresh steamed veggies infused with the same herbs and spices as the roast.
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