How to Cook a Pork Roast for the Holidays
The holidays are here, and there are so many questions if you are planning to cook a pork roast for your next family gathering. How long do I cook a pork roast? What is the proper internal pork roast temperature? What’s the best recipe for pork roast?
Never fear, I have all the answers for you here! Let me show you step-by-step, the easiest and most delicious way to cook a pork roast for the holidays. I am a huge fan of serving this dish with roasted Brussels sprouts, but it is also great with roasted potatoes or your favorite vegetable.
Keep reading to learn how to make the world’s best (and easiest!) pork roast…
This particular preparation is a snap because you don’t even need a fancy rack in your roasting pan. The ingredients do the work for you!
A roughly chopped onion lifts the roast and acts as in place of a rack in this recipe. A bit of melted butter coats the bottom of the roasting pan.
Then simply place the pork loin roast on top of the onions. Hint: For beautiful presentation and even cooking, have your butcher tie the roast for you. They will happily oblige and it cuts down on your prep time at home!
Next, you will cut about 12 slits in the roast. Some shallow, others deep. These pockets are then filled with a combination of chopped rosemary and garlic. The incredible flavor is infused into every bite!
The pork roasts in a 350 degree oven for about 1 hour and 45 minutes or until the internal temperature reaches 145 degrees. I know what you are thinking, that seems low, right? Well, the USDA recently changed the rules for cooking pork. There’s information at Pork Be Inspired if you want to learn more.
That’s it! serve with your favorite holiday sides and enjoy the most wonderful time of the year with your friends and family!
Roast Pork Loin with Rosemary and Garlic
1 pork loin, about 4-1/2 pounds
4-5 fresh rosemary sprigs
6 garlic cloves
Salt and freshly ground pepper, to taste
1/4 cup olive oil
4 Tablespoons unsalted butter
1 large yellow onion, coarsely chopped
1/2 cup dry white wine
Heat oven to 350 degrees. Using a sharp knife, cut about a dozen slits all over the pork, making some deep and some shallow.
Finely chop rosemary leaves and garlic together. Transfer to a small bowl and stir in some salt and pepper to taste. Drizzle mixture with a little olive oil to hold the rosemary and garlic together. Using your fingertip, insert a small amount of mixture into each slit in the pork, pushing mixture to the bottom of each slit.
Place the butter in a shallow roasting pan and put it into the oven to melt; spread butter around pan evenly. Sprinkle coarsely chopped onion over melted butter. Place the pork loin directly on top of the onions; do not use a roasting rack. Drizzle a small amount of olive oil over the pork and add wine to the pan.
Roast, uncovered, basting with the wine about every 20 minutes for 1 hour and 45 minutes or until an instant read thermometer reaches an internal temperature of 145 degrees. Transfer the pork to a carving board and let rest 10-15 minutes before carving.
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