Easy Pork Roast
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There are times when we don’t feel like spending much time in the kitchen. I’m sure it’s happened to you and it happens to me as well. Too many things on the go, being tired and lacking energy are good reasons for wanting a meal that’s quick to prepare.
 
When I went out on my own, I had no choice but to learn how to cook… Mom and Dad weren’t there every night with a prepared meal. One food that I knew would be easy to add to my skinny recipe folder was a roast. Either beef or pork is a great cut of meat to cook because it’s pretty straight forward.
 
Being inexperienced in the kitchen, the last thing I wanted was to screw up so who were the best people to ask… my parents of course! After patiently taking me through the recipe step by step, I hung up the phone with them and rolled up my sleeves. That is when I cooked my first Easy Pork Roast!
 
When I cook a roast, it’s almost like making a slow cooker recipe. After seasoning the meat, it is transferred to the oven and cooked depending on its size and then… voilà! It’s done! It doesn’t need too much attention…
 
Pork can be a little bland so I use a dry brine which helps make the meat more tender and juicy. What the brine does is draw out some moisture but a little while later, it will be reabsorbed by the meat – this enhances the texture and flavor of the roast. After applying the brine, keep it in the refrigerator for 12 to 15 hours. After that, remove from the fridge and let it return to room temperature before cooking so the roast cooks evenly.
 
A couple more reasons to make a recipe like my Easy Pork Roast is it’s a great meal to serve when entertaining. I like to serve it with my Orange Glazed Beets along with my Scalloped Potatoes. Also, there might be some leftovers for one or two dinners… that’s a bonus! It gives a little break from cooking for a day or two. With Easter coming up next month, this easy pork roast is a delicious option to serve your guests. It’s a simple and flavorful recipe to add to your folder…
Bon Appétit
 
Here are more delicious pork recipes for you to enjoy…
Brown Sugar Mustard Glazed Ham
Zucchini Pork Penne
Asian Sesame Pork Chops
Homemade Andouille Sausage
Chinese 5 Spice Spare Ribs
Smoky Porky Burgers
and for even more pork recipes, click on this link… Recipe Category • Pork
 

 
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Easy Pork Roast

Easy Pork Roast

Moist, tender and juicy, this is a great meal to make anytime! Although it's an extra step, the dry brine really boosts flavor & juiciness.
5 from 3 votes
Servings 8

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Prep Time 5 minutes
Cook Time 25 minutes
Passive Time 1 day
Total Time 45 minutes

Ingredients
  

DRY BRINE

  • 1/2 tsp. kosher salt (not sea salt or table salt) per pound
  • 1/2 tsp. Herbes de Provence per pound see Recipe
  • 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns) per pound

ROAST

  • 3 lbs. pork sirloin roast Footnote
  • 3 large cloves garlic, sliced lengthwise
  • 2 tbsp. dry mustard, or as needed
  • 1 1/2 tsp. hot paprika, or as needed
  • freshly ground black pepper (I always use mixed peppercorns), to taste
  • 1 cup red onions, roughly chopped
  • 1/2 cup low-sodium chicken broth

Directions
 

DRY BRINE

  • In a small bowl, combine the dry brine ingredients; stir to blend.
  • Pat dry the roast with paper towels and apply salt mixture all over the meat.
  • Place the roast on a wire rack sitting on a plate, wrap with cling film and transfer to the refrigerator for 15 to 24 hours.

ROAST

  • The next day, take the roast out and let the meat come back to room temperature; about 1 ½ to 2 hours.
  • When ready to cook, preheat oven to 350ºF.
  • Make a few incisions into the roast and insert pieces of garlic. Rub dry mustard over the meat and sprinkle on some hot paprika; season with freshly ground black pepper.
  • Lightly grease a roasting pan with cooking spray and throw in the onions. Place the roast on top and pour chicken broth around it.
  • Wrap with foil and transfer to the preheated oven. Cook the roast 25 minutes per pound or until the internal temperature reads 145ºF.
  • Remove from the oven and transfer the meat onto a cutting board. Wrap loosely with foil and let it rest for 15 minutes before slicing.

Notes

Footnote: This recipe is based on a 3 lb. roast so if yours is larger or smaller adjust accordingly.

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