Recipe by CHEFSINGLEDAD
"This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
1 (3 pound)
boneless top loin pork roast
Let me start by saying, I love pork roast! I had my doubts about the method, as I have never had good luck using a high heat start. (ALWAYS start with a really clean oven, which I did.) I ignored my inner warning bells and pressed on. After 15 minutes at 475, I had SMOKE, the kind of smoke that fills the entire house. I had to abandon ship! The internal temp of the roast was only at 45 degrees. I turned the oven OFF and did not open the door. The meat sat in the off oven for another 15 minutes while I aired out the house, opened every window and the doors too. (Thank goodness the neighbors didn't call the fire dept.) At this point the internal temp was 76 degrees. I removed the roast from the oven, turned the oven back on to 325 and allowed the pork to rest for 30 minutes as directed. Placed the roast back in the oven and roasted to 140 (which seemed like it took forever) I removed the roast at 140 and allowed it to rest and come to 145. Was it moist? Yes, but that is because it was not over cooked. Would I recommend this method? Never! It is so easy to sear a roast and cook it low and slow, using the suggested probe thermometer.
Found this recipe long ago on a blog. Have used many times with great results. No searing and only 4 ingredients (including the ham.) Thanks so much.
Made this last night and WOW! Was so moist and tender. Great flavor. Only thing I did different was put some minced garlic in rub. This is going to be done over and over in this house.
This was delicious! Added 1 tsp fresh minced garlic and 1 tsp minced jalapeño to the rub. In the second bake, let the temp reach 145 degrees. Was super moist--will definitely make again! Thanks!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Dad's Basic Moist Pork Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 97
Check out our collection of almost 200 grilled burger recipes.
A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Fresh rosemary and garlic salt are the keys to a super-simple pork roast.
See how to make an herb-rubbed, garlic-studded pork shoulder roast.
All you need are 10 minutes to prepare this juicy, tangy roast pork.