Dad's Basic Moist Pork Roast Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 19, 2014
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!!!
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Photo by Baking Nana
Reviewed: Nov. 6, 2013
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.
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Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Nov. 4, 2013
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.
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