Suggestions for cooking a pork roast?

Question

I have a 2lb boneless roast I am cooking tonight. Any suggestions on how to cook it in the oven? Should I put it on a rack in the pan so it's not touching the bottom? Should I cover it?

I read on here somewhere to cook it fat side up at 450 for 15 min or so to sear it and then lower it to 350 for 20 min per pound. Does that sound about right? Do I leave it uncovered the whole time?

What about seasonings? Anything else I should add to the pan?

Thanks for any help!

Answer 1

lol...i just made one last night. But i was making it for pulled pork , but the meat tasted soooo good before i pulled it i wanted to eat it just like that.. what i did was line a 9 by 13inch pan with alum. foil , put roast in fat side up so it bastes itself....generously season with season salt, salt, pepper, 3 cloves of garlic put in a garlic press and spread all over roast, put 1 onion sliced on top of roast, cover tightly with alum. foil.....cook at 350 for 5 hours but i had a 7 pound roast. for a 2 pound i would cook for 2-3 hour till meat is falling off bone.  Delicious!

Answer 2

season meat with a dry rub - salt pepper onion garlic powder

then place on foil lined roasting pan

roast at 400 for first 1/2 hour then lower to 350 and continue cooking

no need to cover it

Answer 3

Just sprinkle with garlic pepper and roast uncovered (no rack) in a roast pan at 325 for 1 1/2hrs.  Baste occasionally.

Answer 4

Herbed Pot Roast

1/4 cup packed brown sugar

1 tablespoon dried thyme

1 teaspoon each garlic salt, pepper, dried

    rosemary and crushed sage

1 boneless pork loin roast (3-4 pounds)

1/4 cup all-purpose flour

Combine brown sugar, herbs and seasonings. Rub over entire roast. Place roast, fat side up on a rack in a roasting pan. Place in a 500 degree F oven. Immediately reduce heat to 325 degrees F. Bake uncovered for two hours or until a meat thermometer reads 160 degrees.

Remove roast from pan.

To make gravy, pour pan drippings into a large measuring cup and add water to equal 2 cups. Pour into a saucepan; add flour. Cook and stir over medium heat until gravy comes to a boil. Cook and stir 2 minutes more.

Slice roast and serve with gravy.

Makes 6 to 8 servings.

Italian Pork Roast

1 (3 to 3 1/2 pound) rolled boneless pork loin roast

4 cloves garlic, halved

1 tablespoon olive oil

1 to 2 tablespoons dried Italian seasoning

1 teaspoon coarsely-ground pepper

Place roast in a shallow roasting pan. Cut 8 small slits in roast at 2-inch intervals; insert garlic clove halves deep into slits. Brush olive oil evenly over roast, and sprinkle with Italian seasoning and pepper. Insert meat thermometer, making sure it does not touch fat. Bake at 325 degrees F for 1 1/2 hours (30 minutes per pound) or until meat thermometer reaches 155 degrees F. Remove from oven, and cover loosely with aluminum foil.

Let stand 15 minutes or until meat thermometer reaches 160 degrees F.







Pork Loin Roast with Apple Glaze

1 pork loin roast with backbone loosened

1 tablespoon flour

1 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon pepper

2 cups sweetened applesauce

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Rub roast with mixture of flour, mustard, salt and pepper. Roast 35 or 40 minutes per pound at 350 degrees F.

About an hour before roast is done, spread with apple glaze made by combining remaining ingredients. Return to oven until meat is done.

Serves 6 to 8.



Honey Roasted Pork

Serving Size : 8

2 pounds boneless pork loin roast -- up to 3 pounds

1/4 cup honey

2 tablespoons Dijon mustard

2 tablespoons mixed or black peppercorns -- crushed

1/2 teaspoon dried thyme

1/2 teaspoon salt

watercress sprigs -- for garnish

Place roast on a lightly greased rack in a shallow, aluminum foil lined

roasting pan. Combine honey and next 4 ingredients; brush half of mixture

over roast. Bake at 325F for 1 hour; brush with remaining honey mixture.

Bake 30 more minutes or until a meat thermometer inserted in the thickest

portion registers 155F. Cover lightly with foil; let stand 10 minutes

before slicing. Garnish, if desired.

Boneless Pork Loin Roast with Herbed Pepper Rub

1 3-pound boneless pork loin roast

Herbed Pepper Rub:

2 tablespoons cracked black pepper

2 tablespoons grated Parmesan cheese

2 teaspoons dried basil

2 teaspoons dried rosemary

2 teaspoons dried thyme

1/4 teaspoon garlic powder

1/4 teaspoon salt



Cooking Directions

Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1-1 1/4 hours (18-20 minutes per pound), until internal temperature, measured with a meat thermometer, registers 155 degrees F. Remove roast from oven and let rest for 5-10 minutes before slicing to serve. Serves 6-8, with leftovers.