Dad’s Basic Moist Pork Roast

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Dad's basic moist pork roast recipe is a classic family favorite that never fails to impress. This simple yet delicious recipe results in a tender and juicy pork roast that is packed with flavor. With just a handful of ingredients, this recipe is perfect for beginners or those looking for an effortless weeknight meal. The secret lies in slow roasting the pork to perfection, allowing the flavors to meld together beautifully.

Keywords: Dad's recipe, moist pork roast, family favorite, tender and juicy, easy.

Dad's basic moist pork roast recipe details

Dad’s basic moist pork roast recipe, recipe Rating: 4.7
Number of votes:120

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. If you want, try your favorite marinade or rub instead of the olive oil, salt and pepper in this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan–Dad’s recipe works best that way.

Ready in: 2 hours 10 mins

Ingredients

Serves: 8

• 1 (3 pound) toploin pork roast, boned
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 tablespoon freshly ground black pepper

Preparation method

Prep: 10 mins | Cook: 45 mins | Extra time: 1 hour 15 mins, resting

1. Combine oil, salt and pepper and rub all over pork roast. Place in glass dish, cover with plastic wrap, and refrigerate while oven preheats.
2. Preheat the oven to 475 degrees F, with the rack in the center.
3. Take the meat directly from refrigerator and place on a rack set in a roasting pan. Roast in the oven for exactly 30 minutes. Remove the roast and immediately reduce oven temperature to 325 degrees F.
4. If using the instant-read thermometer, insert at one end of roast, going into thickest part of the center. The temperature will range from 80 to 110 degrees. Let the roast rest at room temperature, uncovered, for exactly 30 minutes (until the internal temperature is anywhere from 115 to 140 degrees).
5. After this 30-minute rest, remove instant-read thermometer, return roast to oven, and cook until thermometer inserted in thickest part of roast reaches an internal temperature of 145 degrees, generally 15 to 30 minutes longer, depending on roast’s internal temperature at the end of the rest (wash the thermometer before using on cooked pork!).
6. Let the roast stand at room temperature, uncovered, for 15 to 20 minutes to finish cooking. The final internal temperature should be between 150 and 155 degrees.
7. Serve as you desire.Meat Thermometer

This recipe really requires a good thermometer–either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor.