This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
45 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.

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  • Preheat an oven to 475 degrees F (245 degrees C).

  • Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.

  • Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).

  • Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  • Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts

215 calories; protein 27.2g 54% DV; carbohydrates 0.7g; fat 10.8g 17% DV; cholesterol 78.6mg 26% DV; sodium 367.3mg 15% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2016
Found this recipe long ago on a blog. Single dad chef or something. Thankfully I printed it because I couldn't find it after a while. So glad to find it here. We make this all the time. We are a family of seven and raise pigs for 4H so lots of pork roasts! Turns out great every time. If you have any problems try checking your oven temp for accuracy and make sure you have a good meat thermometer. Thanks for sharing. Read More
(16)

Most helpful critical review

Rating: 2 stars
11/18/2013
Let me start by saying, I love pork roast! I had my doubts about the method, as I have never had good luck using a high heat start. (ALWAYS start with a really clean oven, which I did.) I ignored my inner warning bells and pressed on. After 15 minutes at 475, I had SMOKE, the kind of smoke that fills the entire house. I had to abandon ship! The internal temp of the roast was only at 45 degrees. I turned the oven OFF and did not open the door. The meat sat in the off oven for another 15 minutes while I aired out the house, opened every window and the doors too. (Thank goodness the neighbors didn't call the fire dept.) At this point the internal temp was 76 degrees. I removed the roast from the oven, turned the oven back on to 325 and allowed the pork to rest for 30 minutes as directed. Placed the roast back in the oven and roasted to 140 (which seemed like it took forever) I removed the roast at 140 and allowed it to rest and come to 145. Was it moist? Yes, but that is because it was not over cooked. Would I recommend this method? Never! It is so easy to sear a roast and cook it low and slow, using the suggested probe thermometer. Read More
(28)
38 Ratings
  • 5 star values: 29
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
11/18/2013
Let me start by saying, I love pork roast! I had my doubts about the method, as I have never had good luck using a high heat start. (ALWAYS start with a really clean oven, which I did.) I ignored my inner warning bells and pressed on. After 15 minutes at 475, I had SMOKE, the kind of smoke that fills the entire house. I had to abandon ship! The internal temp of the roast was only at 45 degrees. I turned the oven OFF and did not open the door. The meat sat in the off oven for another 15 minutes while I aired out the house, opened every window and the doors too. (Thank goodness the neighbors didn't call the fire dept.) At this point the internal temp was 76 degrees. I removed the roast from the oven, turned the oven back on to 325 and allowed the pork to rest for 30 minutes as directed. Placed the roast back in the oven and roasted to 140 (which seemed like it took forever) I removed the roast at 140 and allowed it to rest and come to 145. Was it moist? Yes, but that is because it was not over cooked. Would I recommend this method? Never! It is so easy to sear a roast and cook it low and slow, using the suggested probe thermometer. Read More
(28)
Rating: 5 stars
02/26/2016
Found this recipe long ago on a blog. Single dad chef or something. Thankfully I printed it because I couldn't find it after a while. So glad to find it here. We make this all the time. We are a family of seven and raise pigs for 4H so lots of pork roasts! Turns out great every time. If you have any problems try checking your oven temp for accuracy and make sure you have a good meat thermometer. Thanks for sharing. Read More
(16)
Rating: 5 stars
10/27/2014
Made this last night and WOW! Was so moist and tender. Great flavor. Only thing I did different was put some minced garlic in rub. This is going to be done over and over in this house. Read More
(15)
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Rating: 5 stars
02/19/2014
This was delicious! Added 1 tsp fresh minced garlic and 1 tsp minced jalapeño to the rub. In the second bake let the temp reach 145 degrees. Was super moist--will definitely make again! Thanks!!! Read More
(5)
Rating: 5 stars
01/13/2016
This was an excellent roast. At high altitude (8500 ft) after the initial 30 minutes at 475, i needed 1 hour and 15 min at 325. So you have to allow more time.. Read More
(4)
Rating: 2 stars
01/01/2016
I just added additional seasoning but it took forever to reach 145 degrees. It took a total of 60 additional minutes to reach 146.5 degrees. My family wouldn't eat it because it was too pink. I probably won't try it again. Read More
(3)
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Rating: 5 stars
05/30/2016
Most tender roast I have ever made. Every slice has been devoured by my husband and I. It was delicious. After two days of roast and potatoes the rest went to Sweet and Sour Pork. Yum! Thanks for this wonderful recipe. Read More
(2)
Rating: 5 stars
02/08/2016
I made it exactly as posted and loved it... so tender and moist! Read More
(1)
Rating: 5 stars
01/11/2016
I Googled "moist pork loin". This was one of the hits that came up and I must say I past it by at first because when I read the recipe instructions and saw to cook it then let it sit then cook it some more....Well for whatever reason none of the other recipes were striking my fancy so I chose to do this one and I'm sooo glad I did. My pork loin came out PERFECTLY moist and delicious! Will definitely be doing this recipe again. Read More
(1)