|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This super simple recipe for Regina's pork roast uses herbs to add wonderful flavor to a tender cut. Just mix up the herbs and olive oil into a paste, and rub it on the roast. It's a very easy prep for an absolutely delicious roast that tastes as if you spent hours making it.
The USDA decided a few years ago that pork can be cooked to an internal temperature of 145 F; it no longer has to be cooked to well done for food safety reasons. That means the meat will be juicier and more tender.
Gather the ingredients. Preheat the oven to 450 F.
Place the roast in a shallow roasting pan. In a small bowl, combine the olive oil, thyme, marjoram, garlic, dry mustard, salt, and pepper, and mix to make a paste. Rub this mixture over the roast. Let the pork stand at room temperature for 30 minutes.
Roast the pork for 20 minutes, then reduce the heat to 300 F without opening the oven door.
Roast the pork until the internal temperature registers 145 F, about 18 to 23 minutes per pound. Let roast stand, covered, 5 to 10 minutes before carving.
You can also roast the pork at 350 F for 20 to 25 minutes per pound until the internal temperature registers 145 F. Cover the roast with aluminum foil and let stand for 10 minutes, then carve to serve.
- If you have any leftovers, slices of this pork roast make a pretty good sandwich.
- Do not open the oven door when reducing the temperature of the oven.
How to Store and Freeze
- Cooked pork roast can be kept in the refrigerator, in an airtight container or bag, for three to four days.
- It can be frozen for up to three months. Place the pork in a freezer-safe bag or container, and freeze.