How to Cook a Boneless Pork Roast

A pork roast is relatively easy to cook.

Cooking a boneless pork roast is actually a lot easier than cooking many other types of meat. Its layer of fat will help keep the meat moist, even with a long cooking time. All sorts of herbs go well with pork roast, as do traditional sides of vegetables and mashed potatoes.

Things You'll Need

• Pork loin
• Roasting pan
• Oven

Instructions

1. Place an oven rack in the middle and preheat the oven to 450 degrees. It is important to have the rack in the middle so the roast will cook evenly.

2. Leave the layer of fat on one side of the pork loin alone. This fat will keep the meat moist, which is just what you want. Place the meat fat layer up. Doing this will allow the grease to drip down over the meat as it cooks. This will ensure the pork loin stays tender and does not dry out.

3. Create a rub with spices, olive oil, and a little salt and pepper. About 1 tbsp. of olive oil mixed with 1 tbsp. of mixed spices is good. Oregano, rosemary, sage, thyme, and others are all great to use. If you like one more than another then create your own mixture based on your tastes. Rub the oil on the loin on both sides, giving it a good coating.

4. Place the loin on a roasting pan. Make sure you place the fat side up. If you don't have a roasting pan then you may place the loin on some rolled up tin foil to make a rack. You just don't want the loin resting in the pan. Now place the loin in a preheated oven at 450 degrees. Leave the loin at 450 degrees for 10 minutes.

5. Turn the oven down to 250 degrees. Now, cook from 45 minutes to 80 minutes depending on the size of your roast. When the meat thermometer reads 150 degrees you know the roast is done. Cover the roast with aluminum foil and set it on the counter to cool for 15 minutes. Then, slice and serve!

Tips & Warnings

• Serve the juice in the bottom of the pan as gravy.

• Only rely on the thermometer to determine when the pork roast is done.

References

• RecipeTips.com: Pork Cooking Tips

Resources

• Read this Article in Spanish