Perfect Pork Roast Recipe

I recently prepared a boneless pork roast that is incredibly juicy and bursting with flavor. I seasoned the meat with olive oil, garlic powder, and dried rosemary and enhanced it with hints of smoked paprika and thyme. Every bite of this pork roast in oven brings a delightful balance of savory spices.

I’ve been working on the perfect pork roast recipe and I’m pretty excited to share it with you. This dish is all about keeping things simple and super flavor-packed.

I start with a 3-4 lbs boneless pork roast that I rub down with 2 tbsp Olvie oil, 1 1/2 tsp kosher salt, 1 tsp black pepper, and a mix of garlic and onion powders. I also toss in 1/2 tsp dried thyme, 1/2 tsp dried rosemary and a little spicy kick of 1/2 tsp smoked paprika.

What really makes it pop, though, is the 1 cup chicken broth I add before baking. I love how this recipe fits perfectly into my list of ideas for a hearty pork dinner, whether you’re looking at a pork roast in oven or a baked pork twist on a classic pork loin recipe.

Give this a try, you won’t be disappointed!

Why I Like this Recipe

I like this recipe because it’s super simple to follow even if I’m not a top chef. I love how the spice mix brings out bold flavors and makes the pork roast taste really juicy and tender. It always amazes me how my kitchen fills with a mouthwatering aroma while it cooks, and that smell just makes me hungry every single time. Plus, I appreciate that I can baste it halfway through which keeps the meat extra moist and flavorful.

Ingredients

• Boneless pork roast provides high quality protein and a rich meaty flavor.
• Olive oil contributes healthy fats and helps keep the meat nice and juicy.
• Kosher salt enhances flavors while balancing the natural savoriness of the roast.
• Garlic powder adds a robust, slightly spicy note that really brings out the taste.
• Dried thyme offers an earthy aroma that deepens the overall dish flavor.
• Chicken broth provides moisture and a light umami background flavor to the meal.
• Smoked paprika gives a subtle kick with a smoky and vibrant essence.
• Onion powder adds a little sweetness that rounds out the seasoning perfectly.
• Dried rosemary offers a fragrant pine like note boosting the savory profile.

Ingredient Quantities

• 3-4 lbs bonless pork roast
• 2 tbsp Olvie oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp smoked paprika (if you want a bit of a kick)
• 1 cup chicken broth

How to Make this

1. Preheat your oven to 375°F so it gets nice and hot.

2. Pat your pork roast dry with a paper towel then rub it all over with the olive oil.

3. In a bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and smoked paprika.

4. Rub the spice mix all over the pork roast making sure every side is covered well.

5. Place the seasoned roast into a baking dish and pour the chicken broth around it in the pan.

6. Put the dish into your oven and roast for about 1 ½ to 2 hours, until a thermometer inserted into the thickest part reads 145°F.

7. If you can, baste the roast with the juices from the pan about halfway through the cooking to keep it extra moist.

8. Once done, take it out of the oven and let it rest for 10 minutes to let the juices settle before slicing.

Equipment Needed

1. Oven
2. Paper towels
3. Mixing bowl
4. Measuring spoons
5. Baking dish
6. Meat thermometer
7. Basting tool (spoon or brush)
8. Cutting board and sharp knife for slicing after resting

FAQ

Perfect Pork Roast Recipe Substitutions and Variations

• If you don’t have Olvie oil, you could use extra virgin olive oil or even canola oil since they’ve got a similar flavor profile.
• Instead of kosher salt, try using sea salt or even table salt but be careful using a bit less since it’s more potent.
• For smoked paprika, you can swap with regular paprika mixed with a tiny pinch of cayenne if you really want a kick and a smoky twist.
• If chicken broth isn’t handy, vegetable broth works fine or you could dissolve a bouillon cube in some water.

Pro Tips

1. Let the meat sit out for like 15 minutes before cooking so it cooks more evenly, that little extra waiting really makes a difference in flavor.
2. I found that searing the roast in a hot pan for a couple minutes per side before placing it in the oven can lock in more juices and flavor, so you might wanna try that.
3. Always check the temperature with a thermometer a few minutes before the expected finish time because ovens are all different and you don’t wanna overcook it.
4. If you’re a fan of extra flavor, try basting a couple more times during cooking and maybe even use some of the pan drippings for a quick, tasty sauce on top.