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How To Cook A Pork Roast In The Oven - The BEST Easy Recipe

written by

Brooks Hitzfield

posted on

April 14, 2020

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Pork is one of those meats that have a reputation for being "difficult to cook." However, cooking pork is simply a matter of practice. It also has a reputation of being dry, but when cooked correctly, pork can be just as juicy and tender as a good cut of beef.

A good pork roast is a perfect example of how sometimes, the simplest recipes are the tastiest. Here at Seven Sons, we have a very simple recipe that makes for an excellent dish to serve as a weeknight meal or a holiday feast.

If you're craving a delicious pork roast without the complicated process, read our step-by-step recipe for the best easy pork roast.

Things to Keep in Mind Before You Cook a Pork Roast

Some people are unfamiliar with cooking pork roast or even pork in general. Although it can be similar to cooking a steak or chicken, there are still some commonly asked questions about cooking a pork roast or any pork dish. Here are some things to keep in mind before getting into the kitchen.

What's the difference between a pork loin and a pork tenderloin?

People often confuse the loin and tenderloin, but these two cuts are not from the same part of the pig.

The loin is a cut from the pig's back, and it is available as either bone-in or boneless. The tenderloin is a cut from the muscle that runs along the pig's backbone. The tenderloin is only available boneless.

Flavor-wise, the loin has a milder flavor with a thick fat cap. Tenderloin is much more delicately flavored. Due to the differences in flavor, you don't want to substitute loin and tenderloin for each other.

Make sure that you're buying the precise pork cut you need for the recipe when purchasing meat! For our simple pork roast recipe, you'll want to pick up a boneless loin.

Here's a delicious tenderloin recipe if you accidentally got the wrong cut.

How much pork should I buy to feed (x) people?

Although this depends on how much each person eats, a 2lb boneless pork loin will generally serve 2-4 people. A 4lb loin will feed about 6-8 people.

When in doubt, we recommend making more than what you think you may need and enjoying the leftovers from the pork roast later in the week. A pork sandwich on 12-grain bread with mayo is one of our favorite leftover ideas. You can also incorporate leftovers into fried rice, add it onto a pizza, or put it into some stir fry.

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What sides should I cook with a pork roast?

The right side dishes can make a good pork roast pop. Baked macaroni and cheese is always a good option for cheese lovers. Roasted potatoes, green beans, or garlic mashed cauliflower are healthier options that are still delicious. If you're looking to add a salad as a side dish, try a kale salad with butternut squash and balsamic vinaigrette.

Roasted vegetables can go in the same roasting pan as the pork roast. The one-pan roast can save valuable time in the kitchen and get you on your way to eating your delicious pork roast quicker!

For roasted vegetables, toss the vegetables in a large bowl with olive oil, garlic powder, salt, and pepper. After about 15 minutes of cooking, add the layer of vegetables into the roasting pan with the roasted pork. The vegetables will absorb the juices from the pork and add to the flavor of the wine sauce that you'll make from the pan drippings.

How should I season a pork roast?

As we said before, our recipe is simple. It only calls for olive oil, garlic, rosemary, salt, and pepper to flavor to the pork. However, several herbs and spices go very well with pork.

Once you've mastered this recipe, you can tinker with it by adding more herbs and spices. We encourage experimentation, but we also encourage you to try the recipe as-is before changing it. That way, you can get familiar with the cooking process first.

Woody herbs such as thyme, rosemary, sage, and oregano go perfectly with pork. If you are looking to create a rub for the pork roast, mix dijon mustard with brown sugar and a dash of garlic powder.

Finally, don't be afraid to go heavy on the butter. Butter is always a safe way to make sure the meat stays moist while cooking.

What is the best temperature to cook pork in the oven?

Pork is similar to beef in some ways—you don't need to cook it fully to enjoy. Unlike chicken, it can have a slightly pink center.

Many people prefer a medium-well temperature because it keeps the meat moist and tender. Fortunately, pork doesn't carry the same risks of foodborne illness as undercooked chicken.

Cooking pork to an internal temperature of 145 degrees Fahrenheit will give you a slightly pink center. If you prefer your pork well-done, you can cook it to an internal temperature of up to 160 degrees Fahrenheit.

Remember that residual heat during resting will cook the pork slightly after you have removed it from the direct heat of the oven. If you want your pork well-done but don't want it overcooked and dry, we recommend cooking to an internal temperature of about 155 degrees Fahrenheit so that it reaches 160 when resting.

Does pork need to rest before serving (like beef or chicken)?

Yes. Beef, chicken, and pork all need to rest before serving.

As meat cooks, the proteins in the meat push all the juices into the center of the cut. When the meat has a chance to rest, the juices will redistribute throughout the meat. By the time you serve the dish, each piece will be juicy and tender.

As a general rule, you want to allow meat to rest for about one minute per quarter pound or four minutes per pound.

Ingredients for the Perfect Oven Cooked Pork Roast

Many pork roast recipes include ingredients such as mustard, brown sugar, and dozens of herbs. Although these are delicious additions, they can complicate the recipe. Beginner cooks will do best with a process that contains few ingredients and easy steps.

Here are the ingredients needed for a simple but tasty pork roast:

  • 2 pounds boneless pork loin
  • Minced garlic (about 3 cloves)
  • 1 Tbsp rosemary (dried; if desired, fresh rosemary works, too)
  • Salt and black pepper
  • 4 tablespoons of olive oil
  • 1/2 C white wine

As we suggested before, once you've mastered this recipe, you can add more ingredients to enhance the flavors of the pork. However, these are the best ingredients for a beginner recipe.

How to Cook the Perfect Pork Roast in the Oven: Step-by-Step

The prep time for this recipe is about 20 minutes or 30 minutes, and the cooking time is an hour. The total time is about 1 hour and 20 minutes.

Step 1: Preheat Oven

Preheat your oven to 350 degrees Fahrenheit (or 175C).

Step 2: Make a Garlic Paste

Create a garlic paste by crushing the garlic with the rosemary, salt, and pepper in a small bowl. Later, you will push this paste into the crevices of the pork to infuse the meat thoroughly. If desired, you can add other woodsy herbs such as sage and thyme to the garlic paste for more flavor.

Step 3: Pierce the Meat

Using a sharp kitchen knife, make several piercings in the loin. There should be enough cuts to put in the garlic paste, but not so many that the loin ends up butchered. The cuts should be about 1-1.5 inches deep.

Step 4: Press Garlic Paste into Openings

Press the garlic paste into the pierced cuts you've created in the pork. You want to be frugal at first so that there is enough paste to fill all of the crevices. Make a second pass with the garlic paste to fill the openings, then rub any remaining garlic paste on the outside of the loin with olive oil.

Step 5: Roast the Loin

Place the pork in the oven to roast it. You'll need to turn and baste it with juices from the pan as it cooks. The pork should cook thoroughly until the center is no longer pink; this should take about an hour. If you are unsure, use a meat thermometer in the center of the loin cut. The temperature should read 145 degrees Fahrenheit.

Some recipes will recommend tenting the pork roast. Tenting is when you cover the pan with a lid or aluminum foil. This method essentially wet-roasts or braises it, sometimes called "steaming" it.

Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best to leave it uncovered. If you notice that the roasted pork is browning too much, you can lightly cover it with aluminum foil. However, do not cover it for the last 5-10 minutes in the oven.

Step 6: Remove Roast and Create Wine Sauce

After removing the pork roast from the oven, transfer it to a serving platter and let it rest.

As it rests, you can create a savory wine sauce using the pan juices from the roast pan. Heat white wine in a pan and stir it to dislodge the bits of food at the bottom. This mixture will create a delicious wine sauce with little effort! (Note: If desired, you can substitute chicken broth for the white wine.)

We recommend using white wine instead of red wine for pork roast. Although most wines behave the same way chemically, they will not have the same flavors after reduction.

We encourage experimentation, but we recommend trying this recipe with white wine. Our top picks for pork roast are either Pinot Grigio or Sauvignon Blanc. If you opt for red wine, go with a Pinot Noir or Cabernet Sauvignon.

Remember that as a wine reduces, the flavors will become more pronounced. Keep this in mind when selecting a wine for cooking.

Last Step: Serve!

Cut the roasted pork into strips and spoon the wine sauce over the cutlets. Serve with your desired sides.

Conclusion

Making a delicious and flavorful pork roast in the oven is simple but results in a delightful dish. Once mastered, you can enhance this recipe with more spices and herbs for nearly limitless flavor combinations.

We hope you've enjoyed reading this recipe and have fun recreating it at home with one of our delicious pork boneless loin roasts. Seven Sons Farms truly believes that this is the best pork roast recipe, and we hope you love it, too!

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A Complete Guide to Cuts of Chicken

A Complete Guide to Cuts of Chicken

From aromatic, creamy curries to light summer salads, chicken is a versatile, nutritious meat that works wonderfully as the centerpiece for thousands of dishes across cuisines.  But you’re missing out if you’ve only cooked with chicken breasts or thighs. Plenty of other chicken cuts are packed with flavor–not to mention essential nutrients.  We provide ethically raised pastured chicken cuts of all types because we believe nothing should go to waste. That’s why we’ve curated this list to help you enjoy parts of the chicken you might have overlooked! We’ll discuss these cuts in more detail, explaining the unique flavor profile of each one. For inspiration, we'll also include some of our favorite mouth-watering recipes.  The Importance of Ethical, Pasture-Raised Chicken  Factory-farmed chickens are often raised in crowded conditions that may increase the risk of disease and stress. This non-natural environment also reduces the meat's nutritional benefits and gives it an inferior taste compared to ethically raised chickens.  That’s why we’re committed to delivering healthy, delicious, ethically raised chicken to our customers. Pasture-raised chickens are more nutritious because of the diverse, nutrient-dense diet they get through foraging on healthy farmland. In the warm seasons, our chickens roam in mobile coops that rotate daily to fresh, lush pastures. Their interaction with the land naturally fertilizes and helps regenerate the soil. When winter sets in, we transition our chickens to warm barns, protecting them from the harsh elements while maintaining access to pasture as weather permits. In addition, our chicken is free of GMOs, antibiotics, and hormones. Dark vs. White Meat As we explain the different cuts of chicken, you’ll notice that some–like thighs, legs, and drumsticks—are dark meat, while cuts like breast, wings, and back are white meat.  This is due to the difference in color from a protein called myoglobin, which stores oxygen in the chicken’s muscles. Certain muscles–like the legs–need more oxygen and blood flow than other parts, like the breast, leading to the difference in meat color.  While you may have heard that white meat is better for you, this isn’t the case. Although there are differences between the two, these generally come down to taste preference and the recipe you’re making: Protein content: White and dark meat have relatively similar calorie counts, although white meat is slightly lower and has more protein. Nutritional profile: White meat is rich in vitamins B12, B3, and B6, while dark meat has more iron, zinc, and B2.  Taste: The differences in fat between white and brown meat give these cuts different flavors. White meat is more delicate and mild, while brown meat is richer and more succulent. Types of Chicken Cuts Here, we’ll look at 11 of the most popular chicken cuts. Some may surprise you, but we encourage you to be adventurous and try new recipes.  1. Boneless Chicken Breast Boneless chicken breasts are a versatile, household staple across countries. This lean cut of white meat comes from the bird's chest and is packed with essential proteins. With its mild, succulent taste and quick cooking time, chicken breast works in a variety of recipes. One of our favorites is bacon-wrapped honey chicken breast.  Meat type: White Common uses: Salads, curries, sandwiches, stir-fries  How to cook: Oven bake, grill, poach, sautĂ© 2. Chicken Thigh Try cooking with chicken thighs for a meaty, tender lunch or dinner. This succulent, juicy meat comes from the upper part of the chicken’s leg. Depending on your preference, you can buy this dark meat bone-in or boneless and skinless. With their rich, intense flavor, chicken thighs work wonderfully in slow cooker recipes, but you can also marinate them overnight then grill, saute with veggies, or bake them in the oven.  Meat type: Brown  Common uses: Casseroles, sheet pan dinners, barbecues, paellas How to cook: Oven bake, grill, sautĂ©, slow cook 3. Whole Chicken Cooking a whole chicken can provide for several meals throughout the week, making it both practical and economical. With this delicious cut, you get both white and dark meat. You get breasts, thighs, drumsticks, back, and wings–perfect for a variety of taste preferences.  The best way to cook a whole chicken is to roast it. 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You can have dinner on the table in just 15 minutes from start to finish! Meat type: Brown  Common uses: Casseroles, stews, stir-fries How to cook: Grill, oven bake, saute  9. Chicken Neck For a healthy, nutritious lunch or dinner rich in collagen, glucosamine, and calcium, try chicken necks. This dark cut of meat comes on the bone and has a rich, gamey flavor. Like chicken thighs, chicken necks are wonderfully versatile. You can slow-cook them to perfection, saute them with your favorite veggies, or marinate them and grill. Just be careful about overcooking! Since they’re small, chicken necks need much less cooking time than drumsticks and breasts.  Meat type: Brown  Common uses: Casseroles, stews, soups, stir-fries How to cook: Slow cook, oven bake, saute, grill  10. Chicken Back The chicken's back is the spine of the chicken. 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Meat type: Dark Common uses: Casseroles, stir-fries, appetizers, broth How to cook: Saute, boil, braise, deep fry, simmer  Order Your Ethical Pasture-Raised Chicken Today!  Now that you know about these 11 cuts of chicken, you can elevate your meals! We hope this guide has inspired you to experiment with different parts of chicken. Ready to cook? Order your ethical pasture-raised chicken now.

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3 Easy Recipes to Make with Chicken Broth

3 Easy Recipes to Make with Chicken Broth

From nourishing, hearty soups to show-stopping main dishes, chicken broth is an integral ingredient that deserves a place among your kitchen cupboard essentials. It certainly is for this farmer’s wife. Chicken broth is a nutrient-rich liquid made by simmering chicken bones, connective tissue, vegetables, and herbs in water for around 24 hours. This creates a rich, flavourful mixture packed with collagen, vitamins, and antioxidants.  Chicken broth is an excellent source of vitamins and minerals and a great way to minimize waste and be more environmentally conscious in the kitchen.  From our regenerative grazing practices to offering a variety of cuts from our ethical pasture-raised chicken to our customers, we believe in sustainable farming that supports animals, the environment, and your well-being. 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All you need to do is gather the ingredients: 1.5 Pounds chicken breasts or thighs, cut into 1-inch chunks 1 TBSP extra virgin olive oil 1 Large onion, diced 2 Cloves garlic, minced 2 Large carrots, sliced 3 Celery stalks, sliced 6 Cups chicken broth 1 Bay leaf 1 tsp dried thyme Salt and pepper to taste Fresh parsley for garnish (optional) And how to make this recipe: Cut the chicken into one-inch cubes, dice the onion, carrots, and celery, and mince the garlic. Heat the olive oil in a large pot, then saute the chicken and vegetables over medium heat. Add the chicken and stir until it starts to brown (roughly 5 minutes). Remove the chicken from the pot and set aside. Using the same pot, add in the onions and saute until softened. Add in the garlic and saute for a minute or two, then toss in your vegetables, making sure to stir so they don’t burn. Now it’s time for the chicken broth and spices! Add in the broth, the bay leaf, dried thyme (and any other favorite seasonings you have), and mix it. Bring it to a boil, then reduce heat. Grab the chicken you put aside, put it back in the pot, and simmer on low for about half an hour, making sure the chicken is cooked through. Season with salt and pepper, add any garnish of your choice, and serve! Rice and Grains: A Flavorful Foundation Chicken broth infuses rice and other grains with a mouth-watering, savory depth. 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The Deep Roots and Rich Diversity of Heritage Pig Breeds

The Deep Roots and Rich Diversity of Heritage Pig Breeds

Today, you get a little history lesson from your farmer. 🙂 While our family proudly includes Heritage in the name of our pork, it isn’t just a fancy name. It’s an indicator of the pork's quality, nutrition, and history – not to mention the farmer’s ethical breeding practices. Let’s explore the history of heritage pig breeds in more detail, so you can make an informed choice about pork when you shop. The Definition and Importance of Heritage Pigs  By definition, a heritage pig breed is one with deep historical roots. These breeds have been around for hundreds of generations. In fact, the first pigs were brought to America by Columbus in 1493.  Back then, pigs came in distinct colors, sizes, and shapes – the pink pig with a curly tail that comes to mind today didn’t exist.  Heritage pigs were allowed to roam on pastures and woodlands. Their diet didn’t include antibiotics, GMOs, or growth promotants. Farmers carefully bred the best for their hardiness, health, and ability to adapt to outdoor environments. The result was delicious, sustainable pork rich in nutrients and vitamins. Fast forward to the Industrial Revolution – pig farming changed drastically. Industrial operations were developed to house, feed, and harvest pigs more efficiently than small family farms. To maximize profits in this system, animals were bred for rapid growth and size.  Today, it’s still the same… Most grocery store pork is no longer heritage. It comes from concentrated animal feeding operations (CAFOs), where pigs are kept in overcrowded conditions, farrowed in small crates, and crossbred with little thought to hardiness and quality.  Seven Sons and our partner farms continue to champion the ethical rearing of heritage pigs. Like our forefathers, we prioritize the health and ethical care of our animals. Our heritage pigs are free to roam, play, and thrive – and we never use antibiotics or GMOs.  Diet of a Heritage Pig: Back to the Roots Not only do heritage pigs grow in vastly different conditions than factory-farmed livestock, but their diet is also vastly different. Industrially raised pigs are often fed diets limited to corn and soybeans, which are cheap and easy to produce at scale.  On the other hand, our heritage pig breeds are fed a mix of oats, barley, and other non-GMO grains including corn and soy. But best of all, and a key difference, is that the hogs are able to regularly forage for starchy roots and grubs, and all the colorful vegetation on our open pastures. We pasture raise our hogs and let them roam freely, interacting with the land in their natural and instinctive way. Combined with stress-free rearing, this creates richly colored, juicy meat with a wonderful, buttery flavor.  Exploring the Diverse Pig Breeds Now, we’ll dive into some of the most popular heritage breeds, looking at their history, characteristics, and flavor profile. Berkshire Pigs Berkshire pigs get their name from their place of origin: Berkshire, England. They’re one of the oldest heritage pig breeds alive today, with roots dating back to the 17th century. These animals have a distinct black coat with white markings on their snout, tail, and hooves. They have short legs and large bodies and can weigh up to 500-600 lb at full size. Flavor-wise, the Berkshire pig is renowned for its rich marbling, intense savory flavor, and melt-in-the-mouth tenderness. Red Pig Breeds Next, we’ll look at three of the most well-known red pig breeds: Tamworth, Red Wattle, and Duroc. Like the Berkshire, the Tamworth originates from England, with historical references dating back to the 1800s.  The Tamworth is active, long-legged, and lean, with an auburn coat and long snout. The meat is dark in color, with a nutty, sweet, and succulent flavor. The Red Wattle, a hardy breed, was first recorded in US history books in the mid-1800s. This breed also has a dark auburn coat and distinctive wattles on both sides of its neck. The meat is pinkish-red in color, and has a succulent, earthy flavor.  Lastly, there’s the Duroc. The Duroc dates back to New England in the 1800s, and is thought to come from Africa originally. These large, compact pigs have a mahogany coat, and can weigh anywhere from 700-900 lbs. In terms of flavor, the cuts of pork from this breed are deeply marbled with a rich, bold, and juicy taste. (There’s a reason you’ll find a number of Duroc in the Seven Sons Farm ecosystem.) ;) Spotted The most well-known spotted heritage big breed is the Gloucestershire Old Spot pig, which, as the name suggests, originates from Gloucestershire, England. This breed has a white coat with black spots.  When it comes to taste, the meat from this breed has a sweet, juicy flavor profile that’s perfect for pork chops or roasting. Hampshire and Other Heritage Pigs The Hampshire hog is the oldest American breed of pig, first written about in the 1790s. This breed has a distinctive coat: primarily black with a white ring across its shoulders and front legs. The meat is known for succulence and tenderness. The Environmental Footprint of Heritage Pig Farming Switching to heritage pasture-raised pork is better for your health, the welfare of the animal, and the environment.  At Seven Sons, our heritage hogs play a vital role in nurturing our environmental ecosystem. We use regenerative grazing practices, shepherding our pigs from one section of pasture or forest to another to support soil health, carbon sequestration, and improve biodiversity. The result is tasty, nutritious pork that supports environmental sustainability and promotes animal well-being. I hope you learned something today, and enjoyed the history lesson. Ready to taste the difference? Shop our pasture-raised heritage pork today.

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Seven Sons Farms

  • 15718 Aboite Road
    Roanoke IN 46783
  • (877) 620-1977

Seven Sons Family of Companies:

GrazeCart.com | HenGear.com

FreshEggCo.com

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