Easy Roasted Pork Recipes

SIMPLE ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

PORK ROAST WITH CRISPY PORK CRACKLING

Steps:

• Dry skin: Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps). If not, pat extra well.
• Preheat oven to 220°C/430°F (200°C fan).
• Season flesh: Sprinkle pork flesh with 1 1/2 tsp salt, all the pepper and all fennel seeds and 1 tbsp olive oil. Rub into flesh, right into all the crevices and cracks.
• Salt skin: Flip pork, drizzle skin with 1 tsp oil, then rub all over with fingers. Sprinkle all over with remaining 1 1/2 tsp salt, taking care to get even coverage. Un-salted patches will not become bubbly crackling, it will be a hard flat sheet.
• Garlic & onion bed: Place halved garlic bulbs and onion in roasting pan. Place pork skin side up on top of them.
• Wine: Carefully pour wine into the pan, being sure not to wet the skin. Transfer to oven.
• Lower oven: Immediately turn oven down to 160°C/320°F (140°C fan).
• Slow roast: Roast for 2 1/2 hours.
• Level at 1 1/2 hours: Check pork after 1 1/2 hours to see if the pork is warped and the skin's overall surface is significantly unlevelled. If so, adjust to make the skin surface as level as possible using balls of foil and moving large dislodged pork pieces to the side (key tip for crispy crackling, Note 3). Then return to oven for the remaining 1 hour.
• Check pan & salt on skin: If pan is drying out, add some water. If there are bald patches on the skin without salt (eg it fell off), spray lightly with oil spray (or brush lightly with oil) then sprinkle with salt. (Remember, salt = bubbly skin!)
• Increase heat: Turn oven up to 250°C/485°F (all oven types), or as high as it will go if your oven won't go this high.
• Make skin crisp: Return pork to oven for 30 minutes, rotating pan as needed, until skin is crisp and bubbly all over. If needed, use foil patches, secured with water soaked toothpicks, to cover parts that are done and keep crisping up remaining patches.
• Rest: Transfer pork to serving platter, tent loosely with foil (don't worry, crackling stays super-crisp) and rest for 20 minutes (stays warm up to 1 hour). Then slice using a serrated knife.
• Serve with gravy. Don't pour gravy over crackling - pour it off to the side! See note for reheating.

EASY BONELESS PORK ROAST

Steps:

• Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
• In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, sage, and thyme.
• Pat the meat dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.
• Heat the oven to 425 degrees F. Allow the roast to sit at room temperature while the oven is warming, about 30 minutes.
• Insert a meat thermometer probe into the middle of the roast and place the pork in the hot oven. Roast it for 15 minutes, then lower the heat to 375 degrees F and continue roasting until the meat thermometer reads 145 degrees F. In my oven it takes 75 minutes (about 25 minutes per pound).
• Remove the roast from the oven. Loosely tent it with foil, and allow it to rest for 20 minutes.
• Carefully remove the butcher twine from the roast, slice and serve.

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.

EASY PORK ROAST

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
• Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

EASY ROASTED PORK

Steps:

• Heat oven to 350°F.
• Place meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing. Toss potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.
• Toss onions and carrots with remaining dressing. Add to ingredients in roasting pan.
• Bake 1 hour or until meat is done (145°F), basting occasionally with pan juices. Remove from oven; let stand 10 min. Slice meat. Serve with vegetables.

EASY ROAST PORK WITH PERFECT CRACKLING

Steps:

• Remove the pork from the fridge approximately 30 minutes before cooking (2 hours before you wish to serve the pork).
• Preheat your oven to 240C / 220C fan / gas mark 9 / 475F.
• Using a very sharp knife, score the rind with deep scores in a diamond pattern (or ask your butcher to do this), then pat the pork dry using kitchen paper.
• Sprinkle the salt and pepper over the rind of the pork and work it in to the cuts using your fingers.
• When the pork has been out of the fridge for 30 minutes, and the oven is at the correct temperature, place the pork on a rack in a roasting dish and put it into the oven for 30 minutes.
• After the pork has been in the oven for 30 minutes, turn the oven down to 200C / 180C fan / gas mark 6 / 400F and continue cooking for 50 minutes.
• Remove the pork from the oven and leave to rest for 10 minutes before carving.
• For ease of carving, remove the crackling first (it should pull away quite easily), then carve the pork into slices and cut up the crackling into chunks.
• Serve with Yorkshire puddings, roast potatoes or mashed potatoes, plus apple sauce, pork gravy and all your favourite roast dinner vegetables.
• To make a delicious gravy to go with the roast pork, simply mix 1 tablespoon of cornflower with a small splash of cold water in a jug until you have a thin paste.
• Add the hot chicken stock to the jug and stir to combine.
• Tip the contents of the jug into the roasting tray and stir gently to mix the stock with the pork juices and to release the stuck-on bits from the bottom of the pan.
• Tip the gravy through a sieve into a clean saucepan and gently heat until the gravy starts to bubble and thicken. Take off the heat when the gravy is your preferred thickness. (See note 2.)

EASY 4-INGREDIENT PORK ROAST

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Place a rack in a shallow, foil-lined roasting pan or 13 x 9 x 2-inch baking pan.
• Place the pork loin roast on the rack and rub all sides of the pork with the cut sides of the pieces of garlic. Sprinkle all sides of roast evenly with the seasoned salt and freshly ground black pepper.
• Roast the pork uncovered for about 20 to 25 minutes per pound, or until the internal temperature of the roast when using an instant-read thermometer is at least 145 F.
• Tent the roast loosely with foil and let it rest for 10 to 15 minutes before slicing.
• Slice and serve with your choice of sides. Enjoy.

EASY ROAST PORK LOIN

Steps:

• Preheat over to 325.
• Line baking pan with heavy duty aluminum foil.
• Mix together, in bowl, Honey, Soy Sauce, Red Wine Vinegar, Dry Mustard, Salt, Garlic Powder and Cracked Pepper.
• Place Pork loin on aluminum foil and brush on the sauce (don't use all, as you will be basting the pork every 1/2 hour.
• Cover with Foil and place in oven.
• Baste with Sauce every half hour.
• Remove foil last hour.
• Bake 2-1/2 hours.

EASY ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
• In a small bowl, blend brown sugar, applesauce, and ginger.
• Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
• Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).