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Dad's Basic Moist Pork Roast

Dad's Basic Moist Pork Roast

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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.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

Baking Nana
9
11/18/2013

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.

jrmnash
8
11/4/2013

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.

Mary Warnell
6
10/27/2014

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.