Dad's Basic Moist Pork Roast

Dad's Basic Moist Pork Roast

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."
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Ingredients

1 h 40 m servings 215 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
  2. Preheat an oven to 475 degrees F (245 degrees C).
  3. Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
  4. Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
  5. Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  6. Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

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Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 igno...

Most helpful
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Least positive
Newest

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 igno...

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.

Found this recipe long ago on a blog. Single dad chef or something. Thankfully, I printed it because I couldn't find it after a while. So glad to find it here. We make this all the time. We...

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!...

This was an excellent roast. At high altitude (8500 ft) after the initial 30 minutes at 475, i needed 1 hour and 15 min at 325. So you have to allow more time..

Most tender roast I have ever made. Every slice has been devoured by my husband and I. It was delicious. After two days of roast and potatoes, the rest went to Sweet and Sour Pork. Yum! Th...

I made it exactly as posted and loved it... so tender and moist!

I Googled "moist pork loin". This was one of the hits that came up and I must say, I past it by at first because when I read the recipe instructions and saw to cook it, then let it sit, then coo...

I just added additional seasoning but it took forever to reach 145 degrees. It took a total of 60 additional minutes to reach 146.5 degrees. My family wouldn't eat it because it was too pink. I ...

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