Pork Roast Recipe

Prepare pork

Remove the pork from the refrigerator 30–60 minutes before cooking to come closer to room temperature. Pat the roast dry with paper towels.

Make the marinade: in a bowl combine minced garlic, chopped rosemary, thyme, smoked paprika, brown sugar, Dijon mustard, olive oil, apple cider vinegar, kosher salt, and black pepper. Whisk until well combined.

Score the fat cap (if present) on the pork with shallow 1/4-inch cuts in a crosshatch pattern to help render fat and let flavors penetrate. Rub the marinade all over the pork, working into the scored areas and under any flaps of fat.

Marinate: cover and refrigerate for at least 1 hour and up to overnight for best flavor. If marinating less than 2 hours, allow the roast to sit at room temperature for 20–30 minutes before roasting.

Preheat oven to 325°F (165°C). Arrange the quartered onion, carrots, celery, and baby potatoes in a large roasting pan or Dutch oven. Toss the vegetables with a pinch of salt, a few grinds of pepper, and a drizzle (about 1 tbs) of olive oil so they form an even bed.

Place the marinated pork on top of the vegetables, fat side up. Tuck the bay leaves into the vegetables and pour 1 cup of chicken or vegetable stock into the pan — this prevents drippings from burning and creates steam to keep the roast moist.

Roast: insert a probe thermometer into the thickest part of the pork, avoiding bone. Roast uncovered at 325°F (165°C) until the internal temperature reaches 145°F (63°C) for medium (or 160°F / 71°C if you prefer no pink), about 20–25 minutes per pound. For a 3 lb roast plan approximately 60–75 minutes for 145°F, longer if you prefer higher temp.

Baste and check: every 25–30 minutes, baste the pork with pan juices and rotate the pan if your oven cooks unevenly. If the vegetables are browning too quickly, tent loosely with foil.

Optional finish for crisp exterior: if you want a more caramelized crust, increase oven temperature to 425°F (220°C) for the final 10–15 minutes, watching closely to avoid burning.

Rest: once the roast reaches the target temperature, remove from oven and transfer the pork to a cutting board. Tent loosely with foil and rest for 15–20 minutes. Resting allows juices to redistribute and carryover cooking will raise internal temperature a few degrees.

Slice and serve: slice the pork against the grain into 1/4–1/2-inch slices. Arrange with roasted vegetables and spoon pan juices over the meat.

Make pan sauce: pour the roasting pan drippings through a fine-mesh strainer into a small saucepan, pressing solids to extract flavor. Skim off excess fat, reserving about 1–2 tbs of fat in the pan.

Over medium heat, add 2 tbs butter to the reserved fat. When melted, whisk in 1 tsp flour and cook for 1 minute to remove raw flour taste. Gradually whisk in up to 1 cup of water or stock until smooth and slightly thickened. Simmer 3–5 minutes, season with salt and pepper to taste, and strain again if desired. Serve warm with the sliced pork.