Roast Pork recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork
  • Pork shoulder

This traditional Czech roast is also known as veprova pecene. It's easy to prepare and utterly delicious. Serve it as an alternative to Christmas dinner or Sunday lunch.

179 people made this

IngredientsServes: 8

  • 2 tablespoons vegetable oil
  • 1 tablespoon mustard
  • 2 tablespoons caraway seeds
  • 1 tablespoon garlic granules
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 (2.25kg) whole pork shoulder roast
  • 3 medium onions, chopped
  • 125ml beer
  • 1 tablespoon cornflour
  • 30g butter

MethodPrep:45min ›Cook:3hr30min ›Extra time:20min resting › Ready in:4hr35min

  1. In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic granules, salt and pepper. Rub over the pork and let sit about 30 minutes.
  2. Preheat oven to 180 C / Gas 4.
  3. Arrange the onions in the bottom of a large roasting tin. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the tin with foil.
  4. Roast 1 hour in the preheated oven. Remove foil, turn roast and score the fat. Continue roasting 2 1/2 hours or to a minimum internal temperature of 70 degrees C. Remove from heat, reserving tin juices and let sit about 20 minutes before slicing thinly.
  5. In a saucepan, bring the reserved tin juices to the boil. Mix in the butter and cornflour to thicken, reduce heat and simmer 5 to 10 minutes. Serve with the sliced pork.

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Reviews & ratingsAverage global rating:(198)

Reviews in English (153)

Enjoyed by the family, will cook again-09 Jun 2015

by Eurocook

Okay, so I am a czech cook. This is a traditional czech meal; however, do NOT use a traditional Czech beer in this or the sauce will come out bitter tasting. There is no need for the onions, just keep adding water and keep the sauce from drying out and burning. The sauce from the pork is rich enough without onions. I cook this meal at least every few weeks, thought I would try this version....not so great compared to other czech ways (season the pork with salt/pepper/garlic POWDEr/caraway..add water and roast slowly for 300-325 for 4-6 hours until tender! Drain sauce and thicken if desired (some don't even thicken so the dumplings soak up the juice from the sauce!)-10 Mar 2006

by MOLLE888

10 stars! I didn't have any beer (for once) so I used beef broth instead. I would recommend cutting back on the salt, if using beef broth, because the gravy was really salty. But DELICIOUS! The pork was so juicy and tender! I halved the recipe, but used a 3 lb roast. I am so happy with the way it turned out. The rub was absolutely incredible with the pork. I made Fabulous Fried Cabbage to go with it. Simply awesome! I've had this recipe in my box for quite some time, but never got around to making it until now. Thank you so much for the recipe, Sonya!-21 May 2008

Crock-Pot Pork Roast

You may not normally think to turn to your slow cooker for a large, lean piece of meat, but this dish will definitely change your mind. Pork loin becomes super tender and juicy as it cooks, and the sweet and tangy glaze on the outside seals the deal. Don&rsquot skip these essential, flavor-building steps to get the most out of this dish.

This isn&rsquot one of those &ldquodump everything into your slow cooker and walk away&rdquo type of dish. But, it's for good reason! Giving your pork loin a nice sear on the outside helps the meat develop flavors and locks in its juices.

Go low and slow.

Allowing your pork loin to cook for up to 6 hours (depending on its size) is totally worth it. The final product is tender and delicious, and doesn&rsquot dry out at all. Plus, it&rsquos mostly hands off. Utilize one of those hours to roast some vegetables to serve on the side. We love it with roasted carrots, fennel, and red onion.

The best part of this dish has got to be the glaze. Balsamic, soy sauce, brown sugar, and garlic are simmered into a tangy syrup that we want to put on everything. The reduction is basted onto the meat during the last hour of cooking, developing a flavorful crust on the pork. If you'd like to add even more flavor, feel free to sub in low-sodium chicken broth, or wine, for all or most of the water.

Pork Loin Roast

Pork can be intimidating to cook because it has a bad rep for being bland and boring. But if you cook it right, it can be extremely good. Good enough for a spot on your holiday table in fact. This is our favorite roasted pork loin recipe, and below are answers to the questions we get asked the most.

Is there a difference between pork loin and pork tenderloin?

Yes. Though both cuts are lean, uniform in shape, and mild in flavor, a pork loin roast is usually bigger and meatier.

Do I need to sear it?

You could, but in our opinion, it's not at all necessary because there's no skin. To get the caramelized crust effect, we spread the whole thing with butter and brown sugar and broil it just before slicing.

How much should I buy?

A 3- to 4-lb. pork loin roast should be plenty serve 6 to 8 people. But we're not against making it during the week and enjoying leftovers (preferably in a sandwich with herbed mayo) throughout the week.

What are the best flavors to add to pork?

Woody herbs like thyme and rosemary infuse a lot of fragrant flavor into otherwise bland meat. Mustard is always classic (we love grainy Dijon-style!) and pairs nicely with brown sugar. Also, butter. Always butter.

What temperature am I aiming for?

We always recommend using an instant meat thermometer when cooking big hunks of meat. For pork, the magic number is 145°.

Do I need to let it rest?

Yep! Just like beef and chicken, resting the meat is necessary for holding in all those juices.

4 Tips When Cooking Pork Butt

We’ve learned a thing or three about pork butt (giggle…we said butt) over the years, and so we want to share those tricks with you. Feel free to chime in and add a comment below with any truths you’ve experienced in your pork butt (giggle) escapades.

Pork butt isn’t actually the butt

: ilonitta
Pork butt is not actually pork butt. It’s more like the pork shoulder. Although it gets confusing because you may find either or both of those terms on the label at the store. And either will work in this recipe. But the pork “butt” is actually situated higher on the back of the pig and the “shoulder” is a little lower. Confusing, right?! You want to get the butt when you can, and not just because it’s more fun to say. As one of our recipe testers, Suzanne Fortier, explains, “I was taught by my French-Canadian grandmother and father to request the butt end of the shoulder, or the Boston butt. The other end is sometimes called the picnic shoulder, and it tends to be gristlier. The Boston butt is the only way to go, according to Grandma Rose. Why mess with a good thing?”

The fattier your pork butt, the better

A lot of folks swear by bone-in as opposed to boneless pork butt for the best flavor. Others prefer the convenience of boneless pork butt. Shrug. Suit yourself. Honestly? We feel the same way our recipe tester, Jackie Gorman does. In her words, “With pork butt, I don’t think that the flavor is dependent upon the bone, but the amount of fat it has.” See, pork has been bred to be leaner and leaner over the years, which is not a good thing. Not a good thing at all. Our advice is to get yourself a nice heritage pork butt that’s well-marbled and has an obscenely thick layer of fat on it, just as God intended. Because as the pork roasts, the fat sloooooooowly melts, constantly bathing the underlying meat in what we like to think of as essential fatty acids of a different, porkier, yet still healthful sort. You won’t be sorry.

Smaller pork butts seem to remain moister

Size matters. Although exactly how it matters depends on your personal preference. We prefer to roast a couple modestly sized 3- or 4-pound pork butts side by side in the same roasting pan rather than a single 8-pound pork butt, only because they seem to remain moister. But that’s just us.

How To Use Slow Cooked Pork:

This meat can be eaten just as it is, with any kind of starchy side from Mashed Potatoes to rice to orzo or another pasta, to roasted potatoes. Or you can make it into tacos, by wrapping the meat in warmed soft corn or flour tortillas, and adding in whatever feels right. Avocados, shredded cheese, a dollop of crème fraiche or sour cream, salsas of any kind, fresh cilantro leaves, pickled onions, fresh onions, chopped tomatoes, shredded zucchini.

You could also use this meat in enchiladas, or burritos, and any kind of Mexican-ish inspired casserole. But can I tell you that I ate some of this with leftover tzatziki and it was AWESOME? And I also tucked big bites of the meat into a ramen noodle soup, and fell in love once more. The lightly dusting of spices blended right in to the Asian world of the soup.

There is no such thing as leftover slow cooked pork. There is only such thing as another brilliant pork dinner waiting to happen.

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And how about using the pork in huevos rancheros? Pork sandwiches with barbecue sauce? Toss it with pasta, make it into chili, grab a package of refrigerated pie crusts and make empanadas?

There is no such thing as leftover slow cooked pork. There is only such thing as another brilliant pork dinner waiting to happen.

Other Roast Pork Recipes:

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How To Make Rosemary Garlic Pork Roast

  • Preheat your oven: To 375 F degrees.
  • Create the rosemary garlic rub: In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
  • Prep the roast: Spray an oven safe skillet with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly. Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
  • Finish the pork loin: Roast uncovered for 70 to 80 minutes or until the internal temperature of the pork is at least 145F/62.8C to 155F/68.3C. Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.


If you’d like to make the gravy as shown in the photos, here is the instructions on how exactly to achieve that.

  • Create the gravy: To make a gravy, add 2 tbsp of butter to the skillet and melt. Sprinkle about 2 tbsp of flour and whisk it all together with the butter. Pour about 3/4 cup chicken broth to the skillet and bring to a boil, whisking until smooth and cook for a couple minutes. Stir in about 1/2 cup of heavy cream.
  • Create a little extra flavor: Note that you can strain the gravy to remove the herbs and make it into a smoother gravy, but I actually preferred the leftover herbs in the gravy for extra flavor.

  1. Remove the pork from its packaging 2 hrs before cooking and dry really well with kitchen paper. Keeping the string on, use a very sharp knife to score the skin 10-12 times, going through to the fat but not the meat. Leave to dry, uncovered, on a plate in the fridge for 1½ hrs, then allow to come to room temperature for 30 mins.
  2. Preheat the oven to gas 8, 230°C, fan 210°C. Put the pork, skin-side down, on a board and use a small knife to make deep holes in the meat all over. Push a few slices of garlic and some sage into each hole, then season lightly.
  3. Put the onions in the base of a shallow roasting tin and put the pork on top, skin-side up (the meat should rise above the sides). Rub the oil all over the meat and skin evenly sprinkle the sea salt over the skin. Add enough water (400- 500ml) to cover the base of the tin, taking care not to wet the pork skin.
  4. Roast for 25 mins. Reduce the heat to gas 4, 180°C, fan 160°C roast for a further 2 hrs. Top up with water if necessary so the onions don't catch.
  5. If the crackling isn't crisp and golden after 2 hrs, increase the heat to gas 8, 230°C, fan 210°C, and cook for another 10 mins or so. Once crisp, cover loosely with foil and set aside to rest for 20 mins.

Tip: Drying is important because you need the skin to be completely dry for the oil to stick to it. Any moisture will stop the crackling developing.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Omg the best. Reminded me of my grandmother's pernil. This is now my go to recipe. Thank you so much for sharing this recipe!

Fantastic! Included some zest from both oranges and limes as suggested. Also adjusted cook time as follows: one hour at 400, one hour at 300, then checked for internal temperature after another 30 min and it was ready. Family devoured it!

Tasted great. Only 4 hours of cook time was way too long. I took it out after 1 hour of 400 degree and 2 hours of 300 degrees and it was already a little dry. But still tasted great!

I have to delay cooking this. Should I leave it another day in the marinade or remove it from the marinade and leave on a rack in my refrigerator for a day? Thanks for any help.

Fantastic, we are still eating leftovers and loving it. We also made black beans and rice as a side. Next time we will try suggestion from other reviewer about using pork marinade to flavor beans. The leftovers can be spruced up with another delicious and easy way o prepare F&W recipe for Creamy Cilantro Lime Sauce.

@Sofiaabreudone. lid is off so that the meat can brown.

How long should I cook a 2.5 pound roast?

Recipe doesn’t say whether you cover the pot with lid or not. Can anyone confirm results with or without lid?

Oh my gosh! I have made numerous pork shoulders, grilled to the crockpot, and I honestly can say this recipe is hands down the best. I added to the recipe by adding the zest of 3 limes and oranges to the marinade. I'm forever using this recipe and I used a bone in shoulder. The meat gets better and better day by day for leftovers. It's easy and just taste fabulous. I made a side of black beans and corn using a reserved cup of marinade to go with the roast and I thought I had went to pig heaven during the meal. My hat is off to Chef Jose Enrique. He knocked it out of the park with this recipe. I must have Puerto Rican roots because that was some great eating. Try it.

Jerk roast pork with spiced apple sauce

Give roast pork a sensational Jamaican twist with a fiery jerk seasoning. This easy roast recipe uses a ready-made jerk paste so it's packed with flavour but requires minimal effort. Serve with a spiced apple sauce for an exciting take on a traditional Sunday roast.

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Put the shallots cut-side down in the bottom of a roasting tin, then lay the pork, rind-side up, on top. Rub the jerk paste into the pork rind and press into the cuts. Drizzle the pork with the oil and season. Roast in the oven for 20 minutes.
  2. Reduce the oven temperature to gas 4, 180°C, fan 160°C and roast for a further hour (or 30 minutes per 500g if you have used a different sized joint), or until the juices run clear. If the jerk paste starts to blacken, cover the meat with tin foil. Once cooked, put the pork on a plate, cover with foil, and rest for 30 minutes.
  3. For the apple sauce, put all the ingredients (the chilli will add a fiery heat, omit it if you prefer a milder sauce) into a saucepan with a splash of water. Cook over a medium heat for 10-15 minutes, stirring occasionally, until the apples have completely broken down and are soft.
  4. Remove from the heat and allow to cool slightly before transferring to a blender and pulse until smooth. For a slightly chunkier sauce, serve without blending.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

The Honey Butter Sauce for this Slow Cooker Pork Loin is made using the juices remaining in the slow cooker when the pork is cooked.

Straight out of the slow cooker, the flavour of the sauce is a bit thin so it needs to be reduced and I also like to thicken it a touch using cornflour to make it a syrupy thickness.

The Honey Butter Sauce truly is a miracle – it’s made with just cider vinegar, garlic and (hold onto your seats here…) BUTTER and HONEY!!

It’s ideal for serving with a Slow Cooker Pork Loin because it adds richness to an otherwise lean meat. Bonus: this recipe makes tons of sauce to smother your veggies and potatoes with it too!

What to do with leftovers?

Use it to make epic Bread Bowl Sandwich or Cubanos – Cuban Pork Sandwiches!

Pork Sirloin Roast

And, the tradition has continued as my kids love this meal too. Pork is a succulent meat, one that many tend to overcook and dry out for fear of not cooking it long enough. This makes it inedible without mounds of gravy. Not this pork loin roast recipe, this one is the best!

I originally found this recipe on the blog, Seriously Good by Kevin Weeks. The blog is gone now and sadly Kevin passed away. While I didn’t know Kevin I did have the opportunity to enjoy this delicious recipe of his. I am sure he is sorely missed.

I’m so glad I saved this recipe. I would have been seriously bummed out to go there and find it had disappeared. Mine isn’t exactly like his, there were a few small tweaks, but it’s positively the best sirloin pork roast I’ve ever had.

This recipe is for a BONELESS roast. Bone-in roasts will take longer!

This is my go-to sirloin pork roast recipe now. I love it, it’s perfect. So thank you, Kevin Weeks, for the great recipe!

What Type of Pork Roast to Use

Over the years there have been raving reviews for this recipe and others have had difficulty. The culprit is usually the type of pork roast used. The confusion is understandable as there are several different types and in some areas of the country, they have different names.

Therefore I am offering this photo guide to the type of pork roast this recipe calls for.

Pork Sirloin Roast, Sirloin Tip Roast, or Pork Loin Roast

  • You can use either a boneless pork sirloin tip roast (arrow #1 and my choice) or boneless pork sirloin roast (arrow #2). I have also successfully used a boneless center cut pork loin (pictured at the top of the photo above), which is what boneless pork chops are cut from.
  • A boneless pork sirloin roast is usually much smaller than a sirloin tip, weighing a little over a pound. Some butcher shops will tie two boneless pork sirloin roasts together to make a 3 pound roast. That’s what you see in the finished photos of the cooked roast here.
  • I prefer to use a boneless pork sirloin tip roast as those are larger than a sirloin roast and I only need one.

A boneless pork sirloin tip roast is the type of roast that I usually use for this recipe. However, for the finished roast photos you will see two boneless pork sirloins tied together.

LEFT – boneless center cut pork loin | RIGHT – boneless pork sirloin tip roast – both acceptable cuts for this recipe, though I prefer to use the sirloin tip roast. NOTE – pork loin (left) takes about 30 minutes longer for me than the sirloin tip (right).

What Roasts Not to Use

  • The instructions and cook time in this recipe will NOT work for a bone-in pork roast. Bone-in roasts take longer to cook.
  • I do not recommend using this recipe for a pork tenderloin as they are much smaller and will cook faster. Please be sure you use the correct cut of pork.
  • Use the photos here as a guide just in case your butcher calls it something different. In fact, take your phone with you and pull up this post and show him/her.


Ingredients for Pork Sirloin Roast

  • 3 lb boneless pork sirloin tip roast, boneless pork loin roast or boneless center-cut pork loin
  • 3 teaspoons minced garlic
  • Salt and freshly ground pepper
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme leaves
  • 1 cup diced onion
  • 2 medium carrots
  • 1 stalk celery
  • 2 tablespoons olive oil
  • 3/4 cup beef broth

Helpful Kitchen Tools

How to make this Pork Sirloin Roast

  1. Preheat oven to 225 F.
  2. Rub pork with one teaspoon of the garlic. Combine the rosemary and thyme in a small bowl and crumble together with your fingers. Sprinkle herb mixture onto all sides of the pork. Season with salt and fresh ground black pepper. Pat meat to gently rub everything in.
  3. Heat oil in a 9″-10″ cast iron (or oven-proof) skillet or Dutch oven over medium-high heat. Brown roast on all sides then remove to a plate and set aside.

  1. Add onions, carrot, and celery to pan and saute, stirring occasionally, until vegetables begin to brown. Add remaining garlic and cook a minute longer. Deglaze pan with beef broth.

  1. Place roast on top of vegetable/broth mixture. Insert an oven safe instant read thermometer into the thickest part of the meat and place in center of oven.

  1. Cook until an instant read thermometer’s internal temperature reaches 145 F (about 2 hours). Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing and serving with pan juices.

More Delicious Recipes

    – This particular recipe comes from the cookbook “Sunday Roasts” that you see pictured here. It absolutely reminds me of the roast from my childhood. Tender and juicy and perfect for when you have company. – This is also a go-to recipe for me. It’s a crockpot recipe using a chuck roast and it’s always tender and delicious, a family favorite. – I haven’t tried this recipe from Kalyn’s Kitchen yet, but it looks amazing. Definitely on the short list to try. – these are so easy and delicious, not to mention how amazing the kitchen will smell!

One of my favorite cookbooks for roasts is Sunday Roasts: A Year’s Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lamb by Betty Rosbottom. I have tried several of the recipes and they have all been wonderful! What is your favorite roast recipe?