Here’s a classic, flavorful Roasted Pork Roast recipe—juicy, tender, and perfect for a Sunday dinner 🍖
Roasted Pork Roast
Ingredients
- 3–5 lb pork roast (shoulder, loin, or butt)
- 2–3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary or 1 tsp dried
- 1 tbsp fresh thyme or 1 tsp dried
- 1 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1 cup chicken or vegetable broth (for roasting pan)
- Optional: carrots, onions, potatoes for roasting alongside
Instructions
- Preheat oven to 375°F (190°C)
- Prepare pork
- Pat pork dry with paper towels
- Rub olive oil, garlic, herbs, smoked paprika, salt, and pepper all over the roast
- Sear (optional but recommended)
- Heat a large skillet over medium-high heat
- Sear roast on all sides until golden brown (2–3 min per side)
- Roast
- Place pork in a roasting pan
- Add broth to the pan to keep meat moist
- Roast 20–25 minutes per pound, or until internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium
- Rest
- Remove roast from oven, tent with foil, and rest 10–15 minutes before slicing
- Optional veggies
- Add chopped carrots, onions, and potatoes around roast for the last 45–60 minutes of cooking
Tips & Variations
- Crispy crust: score fat on top in a crosshatch pattern before roasting
- Sweet & savory: rub with brown sugar + mustard + herbs
- Slow roast: 275°F for 4–6 hours for super tender pull-apart pork
- Pan sauce: deglaze roasting pan with broth or wine, reduce, and serve over slices
If you want, I can give a slow cooker version, garlic herb crusted version, or maple-glazed roasted pork.
Do you want the maple-glazed version?
