Roast Pork Recipe
Make Roast Pork Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork and Marinade
Roasting Vegetables and Pan Liquid
Finishing Sauce (Pan Sauce)
Method
Pork and Marinade
- 1
Trim and dry
Remove the pork from the refrigerator 30–45 minutes before cooking so it reaches near-room temperature. Pat the roast thoroughly dry with paper towels. Tuck or trim any excess fat so the surface is even but leave a thin fat cap if present for flavor.
- 2
Make the marinade
In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, thyme, olive oil, Dijon mustard, lemon zest, and brown sugar (if using). Stir until a paste forms.
- 3
Season the pork
Rub the marinade all over the pork roast, pressing it into any scoring or cuts. Make sure the entire surface is evenly coated. If time allows, wrap loosely and refrigerate for 2–8 hours to let flavors penetrate; otherwise proceed immediately.
Roasting Vegetables and Pan Liquid
- 4
Preheat oven and prepare pan
Preheat the oven to 400°F (200°C). Arrange carrots, onion quarters, celery pieces, and smashed garlic in the bottom of a roasting pan or large ovenproof skillet to form a bed for the pork. Drizzle the vegetables with a little olive oil and season with a pinch of salt and pepper.
- 5
Sear the pork (optional but recommended)
Heat a heavy skillet or the roasting pan on the stovetop over medium-high heat. Add 1 tablespoon olive oil. When hot, sear the pork on all sides until browned, about 2–3 minutes per side. This step builds flavor and improves crust.
- 6
Roast
Place the seared pork on top of the vegetable bed. Pour 1 cup chicken or vegetable stock and 1 tablespoon white wine (if using) into the pan — this will keep the vegetables moist and make pan juices. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any fat or bone. Roast in the preheated oven until the internal temperature reaches 140°F (60°C) for medium-rare to medium, or 150°F (66°C) for medium-well. This typically takes about 20–25 minutes per pound; for a 2 lb roast, expect roughly 40–50 minutes. Check temperature starting at 30 minutes to avoid overcooking.
- 7
Rest the meat
When the roast reaches the desired internal temperature, remove it from the oven and transfer the meat to a cutting board. Tent loosely with foil and rest for 10–15 minutes. Resting allows juices to redistribute and the internal temperature will rise by about 5–7°F.
Finishing Sauce (Pan Sauce)
- 8
Reduce pan juices
While the pork rests, place the roasting pan on the stovetop over medium heat (if using a metal pan) or transfer the vegetables and pan juices to a sauté pan. Spoon off and discard any excess fat, leaving about 1 tablespoon. Bring the remaining pan juices and vegetables to a simmer and scrape up browned bits from the bottom with a wooden spoon.
- 9
Finish the sauce
If you prefer a smooth sauce, strain the pan juices into a small saucepan, pressing on the solids to extract flavor. Return liquid to the pan and simmer until reduced by about a third. Whisk in 1 tablespoon unsalted butter. If you want a slightly thicker sauce, make a slurry with 1 teaspoon flour mixed into 1 tablespoon cold water and whisk it in, simmering 1–2 minutes until thickened. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley if using.
- 10
