Make tender pork roast in the oven. 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, a digital probe thermometer that stays in the meat and gives you the temperature from outside the oven if you can swing that. 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
- olive oil: 2 Tbsp
- ground black pepper: 1 Tbsp
- kosher salt: 1 tsp
- boneless top loin pork roast: 1 piece (3 pound)
Metric Conversion
Stages of cooking
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Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while the oven preheats.
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Preheat the oven to 475 degrees F (245 degrees C).
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Place pork on a roasting rack set in a large roasting pan. Roast in the preheated oven for 30 minutes.
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Remove pork from the oven and reduce the heat to 325 degrees F (165 degrees C). Insert an instant-read thermometer into the thickest part of the center. The temperature will range from 80 to 110 degrees F (27 to 43 degrees C).
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Allow pork to rest uncovered at room temperature until the internal temperature reaches between 115 and 140 degrees F (46 and 60 degrees C), about 30 minutes.
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Return to oven and continue to cook until internal temperature reaches 145 degrees F (63 degrees C), 15 to 30 minutes more.
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Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
