This makes an easy-to-prepare and wonderfully delicious pork roast!

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 500 degrees F (260 degrees C).

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  • Rinse roast under cold running water to wet exterior. Pat dry. Use a brush or paper towel to spread Worcestershire sauce evenly over the exterior. Season roast with pepper, salt, steak seasoning, onion powder, and garlic powder on all sides.

  • Place roast fat-side up into a shallow roasting pan and place on the middle rack in the oven.

  • Roast in the preheated oven until cooked to desired doneness, 20 minutes for medium, 24 minutes for medium-well, or 28 minutes for well done. Turn off the oven and leave roast in the oven, without opening the door, for an additional 40 minutes.

  • Remove from the oven and cover loosely with aluminum foil. Let rest for 10 to 15 minutes to allow juices to settle back down into the roast. Slice thinly and serve.

Cook's Notes:

You can use any kind of pork rub, like McCormick(R) Backyard Brick Oven Rub, or your favorite homemade rub!

I like to put the roast on a metal cooling rack inside a roasting pan to allow juices to drip and more evenly cook on the bottom.

To calculate the active cooking time at 500 degrees F (260 degrees C), count 10 minutes per pound for medium, 12 minutes per pound for medium-well, and 14 minutes per pound for well done. After turning off the oven, leave the roast inside for 20 minutes per pound.

Nutrition Facts

105 calories; protein 13.2g 26% DV; carbohydrates 2.5g 1% DV; fat 4.4g 7% DV; cholesterol 39.6mg 13% DV; sodium 441.2mg 18% DV. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2018
I have been making pork roast with this method for years! It is absolutely moist & delicious Every Time! I usually cook fat side up for 5 1/2 minutes per pound at highest temp oven can handle. Turn the oven off, never opening the door for another hour. Let sit another 10 min. Enjoy. Read More
(11)

Most helpful critical review

Rating: 2 stars
01/21/2019
I had always wanted to try high temp cooking but was skeptical. I bought a 4 lb boneless pork roast and tried this recipe. It did not work out well and I am an experienced good cook. I followed the direction including the cook times per lb given at the bottom of the recipe-20 min per lb. so 40 min at 500 for my roast and turned the oven off and waited an hour and checked the temp of the roast. 125. The oven was too cool when I got it out to do anything for it so I had to turn the oven back on and try to get it done. Dinner was 30 min late and the roast was still too rare thru about half of it. We sliced off what we wanted to eat but it was a disappointment. Today I'm going to just simmer it in the crock pot on low and try to get some pulled pork for sandwiches out of it. Not likely to try this again. Read More
27 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/10/2018
I have been making pork roast with this method for years! It is absolutely moist & delicious Every Time! I usually cook fat side up for 5 1/2 minutes per pound at highest temp oven can handle. Turn the oven off, never opening the door for another hour. Let sit another 10 min. Enjoy. Read More
(11)
Rating: 5 stars
08/10/2018
Made this with a dry rub and horseradish. This came out moist ont the inside with a nice outer crust. Absolutely delicious! Read More
(3)
Rating: 5 stars
11/03/2018
my wife loved it and so did i!! i will be making it again. and i will try other rubs to change it up Read More
(1)
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Rating: 5 stars
11/27/2019
This worked very well. I have to make my own "Montreal seasoning" due to a garlic allergy but it works. What a great cooking method. If your roast is large you'll want to go with the longer cooking time because it's hard to add time with this method though. Read More
(1)
Rating: 5 stars
09/21/2018
I covered the roast with seasoning and placed it in a ziploc for a few hours before cooking it. I use the same technique to roast chicken and it always comes out good. This is quicky and easy. It's on the regular rotation! Read More
(1)
Rating: 5 stars
09/28/2018
Sooo juicy Read More
(1)
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Rating: 5 stars
08/14/2018
I'm not really a pork fan but this is absolutely wonderful! I used a cheap dry rub and it turned out perfectly! Read More
(1)
Rating: 5 stars
01/07/2019
This was the easiest juicy and tasty pork roast I have ever made. There were no leftovers! Read More
Rating: 5 stars
03/28/2020
I never stick to the "recipe" when I cook, but this is great if you need a starting point for high temp roasting. The most important part of this is the COOK'S NOTES. You must follow the times and temperature per pound pretty exactly to get an amazing high heat roast, and this one delivers. Take into consideration the SHAPE of your roast- ie, if it's flat instead of round you will need a bit less time. And whatever you do, don't be tempted to open the oven... that said, if you really like meat like me, you can grill up those $5/lb t-bones steaks (when they're on sale) or high-heat a pork roast for less than $2/ pound boneless (in Texas). My husband slices up the leftovers in the morning to fry for breakfast, and it smells like bacon. Yum! Read More
Rating: 2 stars
01/21/2019
I had always wanted to try high temp cooking but was skeptical. I bought a 4 lb boneless pork roast and tried this recipe. It did not work out well and I am an experienced good cook. I followed the direction including the cook times per lb given at the bottom of the recipe-20 min per lb. so 40 min at 500 for my roast and turned the oven off and waited an hour and checked the temp of the roast. 125. The oven was too cool when I got it out to do anything for it so I had to turn the oven back on and try to get it done. Dinner was 30 min late and the roast was still too rare thru about half of it. We sliced off what we wanted to eat but it was a disappointment. Today I'm going to just simmer it in the crock pot on low and try to get some pulled pork for sandwiches out of it. Not likely to try this again. Read More
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