1. Pat the roast dry with a paper towel.
  2. Rub the outside of the roast with seasonings as desired.
  3. Place the roast in a large oven-proof Dutch oven or roasting pan.
  4. Preheat the oven to 450°F (230°C).
  5. Sear the roast by placing it, uncovered, in the oven for 20-25 minutes.
  6. Reduce the heat to 325° F (160° C) and continue cooking until internal temperature of 155°F – 160°F (68°C – 71°C) is reached. Time will vary widely depending on size of roast and whether or not it has a bone- as a general rule allow 20-30 minutes per pound (500 g) of meat.
  7. Remove the roast from the oven, cover in loosely tented aluminum foil for 10 – 15 minutes to allow the juice’s to redistribute, and the internal temperature to rise.
  8. Slice against the grain.



  • Do not use sharp utensils that may pierce the meat when trying to turn it because that will let valuable juices escape. Use utensils such as wooden spoons or spatulas for turning the meat.
  • Like pork chops, bone-in roasts will cook more quickly than boneless roasts, so allow a few more minutes of cooking time for a boneless roast.
  • For a crisp surface on your roast, be sure the oven is fully preheated before putting the roast in and don’t cover the meat while roasting.
  • Searing (quickly browning at high heat) the outside of a pork roast before continuing with cooking is a great way to seal in flavor.
  • Roasts should have a hint of pink in the centre after cooking.

Thank you to “Put Pork on Your Fork” for all the information.