Perfect Pork Roast

I don’t know why roasts can be so intimidating but they can be! For years I would struggle with perfecting a roast, be it beef, chicken or pork. It would almost always be dry and overcooked.

Fast forward to present day. Allow me to share with you my method for a perfect pork roast every single time. It’s versatile in the sense that it can be EASILY adjusted based on size of roast and your choice of seasoning can really be all your own. The main thing is starting at a super high heat and then dropping your temperature way down for the majority of cooking time.

I like serving this with rice or potatoes, and steamed broccoli or a salad. The leftovers are perfect for next-day paninis!

Here’s how I made it!

First, gather your ingredients. You’ll need a pork loin roast, garlic, olive oil, and a handful of seasonings. I use dried herbs but you can also use fresh of course. Use what you have, but my favorite is a combination of oregano, rosemary, chili flakes, paprika, salt and pepper.

I use a food chopper, but you can combine everything in a bowl too after finely mincing your garlic.

Pour your mixture all over your roast, and into a super hot oven it goes! Roast it at super high heat for 15 minutes or so then turn your heat way down to cook the rest of the way.

When a meat thermometer reads 155, take it out to rest.

Slice and serve with the pan juices. You can also use the pan juices to make a gravy!

Recipe

Ingredients:

• Pork loin, I used about a 3 lb roast

• 8 cloves of garlic

• 2 tsp kosher salt, I use Diamond always

• 1/2 tsp fresh cracked pepper

• 1 tsp each oregano, rosemary, or any of your favourite herbs

• 1 tsp paprika

• 1/2 red pepper flakes

• 1/3 cup EVOO

Directions:

1. Preheat oven to 450 F.

2. In a small food chopper, add in garlic, seasonings and EVOO and pulse to form a paste. Alternatively, mince your garlic and then add your other ingredients and mix well in a bowl.

3. Rub your seasoning mixture all over your pork roast, right in an oven safe skillet, fat side up.

4. Roast for 20 mins for 20 minutes then then heat down to 375.

5. Roast for 1 hour or until a meat thermometer registers 155.

6. Allow to rest for 10-15 mins.

7. Move to a cutting board and slice.

8. Serve with the pan juices!