The Best Roast Pork Recipes

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• 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).
• 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).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

BEST ROAST PORK I'VE EVER EATEN

Steps:

• Preheat oven to 400 degrees.
• Place pork roast in a shallow metal pan.
• Combine honey and Dijon mustard.
• Coat top and sides of roast with this mixture.
• Sprinkle garlic powder and rosemary over entire coated surface.
• Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
• Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
• Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
• When meat is done, remove from oven and place on carving board.
• Scrape pan and pour juices into a saucepan.
• Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
• Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
• Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
• Slice pork roast and serve with sauce.

THE BEST ROAST PORK

Steps:

• Preheat oven to 450. Place chopped onions in roaster or dutch oven. Put pork on top of onions. Pour some oil over the top of the roast, and mix onions with the oil as well(use about 1/4 cup oil or more). Rub salt onto the oiled pork. Roast for about an hour, until onions start to brown (stir occasionally). Turn oven down to 350. Add some water and a bay leaf to the pan (about 2 cups or so...do not cover the roast with water but it should be about 2 inches deep in the pan) and also add more salt. Roast (uncovered still) for a further 2 hours - keep checking the roast, turn it over in the pan etc. THe exposed side will roast while the "submerged" side will get tender, so you need to turn the roast over every half hour or so. You will know when it is ready because the meat will start to fall apart when you poke it with a fork. If you're unsure, just try to slice some roast off of a side - if it falls apart, it's done! Taste the gravy and season if needed. Spoon off the extra fat and thicken the sauce with cornstarch. Serve the roast in a large pasta "bowl" with the gravy poured over top - excellent with mashed potatoes but even better with pasta (stroganoff noodles!) Hope you enjoy this...