The ultimate test that initiates you into the adult world is- the dinner party! Picture this; you are hosting a get together at your house of around ten people. The guests are a mix of your closest friends and family and you are responsible for the main course. At this moment you realize that you have never cooked a roast before. It suddenly dawns on you that this could go either really well or really bad. So, what’s a girl to do? Run to Google of course! Not to mention, call your mom a few times debating whether or not it’s ready to be taken out of the oven “The roast looks dark on top… do you think it’s done?”
Just in case this Easter weekend happens to be your initiation into the adult world, or even if this is your second or third try, I am here to give you some tips on how to make the perfect pork roast. If you feel intimidated by attempting to prepare a pork roast, don’t be – it’s surprisingly easy! Below are some easy directions to follow when making your first roast, and how to make the perfect roast every time. Don’t worry, you don’t have to tell anyone that you needed a bit of help; this can be just our little secret.
- Pat the roast dry with a paper towel.
- Rub the outside of the roast with seasonings as desired.
- Place the roast in a large oven-proof Dutch oven or roasting pan.
- Preheat the oven to 450°F (230°C).
- Sear the roast by placing it, uncovered, in the oven for 20-25 minutes.
- Reduce the heat to 325° F (160° C) and continue cooking until internal temperature of 155°F – 160°F (68°C – 71°C) is reached. Time will vary widely depending on size of roast and whether or not it has a bone- as a general rule allow 20-30 minutes per pound or 500 g of meat.
- Remove the roast from the oven, cover in loosely tented aluminum foil for 10 – 15 minutes to allow the juice’s to redistribute, and the internal temperature to rise.
- Slice against the grain.
Tips for a Perfect Pork Roast
Here are some extra tips to take your roast to the next level.
- Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use utensils, such as wooden spoons and spatulas for turning the meat.
- Like pork chops, bone-in roasts will cook more quickly than boneless roasts, so allow a few more minutes of cooking time for a boneless roast.
- For a crisp surface on your roast, be sure the oven is fully preheated before placing the roast in it and do not cover the meat while roasting.
- Searing (quickly browning at high heat) the outside of a pork roast before continuing with cooking is a great way to seal in flavor.
- Roasts should have a ‘hint’ of pink in the centre after cooking.