How to Tenderize Pork Roast

Marinade is unlikely to make a pork roast more tender. Rather, it's the way you cook it that will make pork roast juicy and tender. There was a time when people were concerned about trichina worm infesting their pork, so they cooked it until it reached 160 degrees Fahrenheit, or higher. Since trichinosis is no longer a problem with pork in the U.S., the Federal Drug Administration has lowered the proper temperature to 150 degrees Fahrenheit.

Instructions

1. Preheat the oven to 500 degrees Fahrenheit. While the oven is heating, take your pork loin, or whatever cut you choose, from the refrigerator. If it is a boneless pork loin, score it on the lean side about every 1 inch without going deep into the meat. Sprinkle salt, pepper and your choice of spices on the meat, then rub them into the meat. Add a whole onion to the pan before transferring it to the oven.

2. Cook the pork roast for about 20 or 30 minutes at this high temperature. Before reducing your oven's heat, fat from the roast should be rendered and begin to brown. Reduce the heat of the oven to 350 degrees, and continue cooking the roast until its internal temperature has reached 150 degrees Fahrenheit. To periodically check the temperature, insert a meat thermometer into the thickest part of your roast.

3. Take your pork roast out of the oven when the thermometer reads 150 degrees and place it on a wire rack. The roast will seep an amount of juice, which will fall below the rack. Tent the roast with aluminum foil and allow it to cool for about 20 to 25 minutes before cutting it. If you don't let the roast rest, a lot of juice will escape when it is cut and your roast will be tougher.