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.
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.