If you want to cook a juicy, tender pork roast, then try broiling the meat in your oven. Pan broiling the meat over direct heat caramelizes the surface. Just make sure the roast sits at the appropriate distance from the heat source. Pork roast requires accurate timing because over-cooking the meat will make it too dry. When you fill the broiler pan with water, you help ensure that the meat does not dry out while it cooks.
Things You'll Need
- 1 2½ lb. pork roast
- 2¼ tsp. salt
- ¼ tsp. pepper
- Broiler rack
- Broiler pan
- Measuring tape
- 1½ cups water
- Meat thermometer
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Rub the pork roast with salt and pepper.
Add the pork roast to the broiler rack. Place the rack on the broiler pan.
Sit the broiler pan in the oven. Measure the distance between the heat source and the top of your roast. Adjust the distance to make it between 3-6 inches. Thinner cuts of pork roast will sit 3-4 inches from the heat source, while thicker cuts (typically over 1½ inches) sit 4-5 inches away.
Adjust the oven racks to the appropriate distance.
Sit the broiler pan and rack in the oven. Add 1½ cups of water to the broiler pan. Preheat the oven to 375 degrees.
Place the meat in the preheated broiler rack. Sit the pork roast in the oven to broil.
Watch the pork roast as it cooks. This will ensure that the meat does not cook too fast because you can adjust the heat.
Turn the pork roast over once one side browns.
Check the temperature of the pork roast. Remove the meat once it reaches an internal temperature of at least 160 degrees. Try to remove the meat once the internal temperature reaches 150 degrees. This allows the pork roast to rest and continue cooking by distributing the juices throughout the meat before you begin carving.
Allow the pork roast to cool for 15 minutes.