Oven-roasted pork roast. What’s for dinner? A question asked over and over in households every night. Do you need a new fresh idea? Something quick and simple? A one oven meal that is hearty, delicious, and takes minimal prep time? You found the perfect recipe: my Bone-in, oven-roasted pork roast with garlicky oven-roasted potatoes and herb-roasted butternut squash. I even include instructions on how to make a delicious gravy from the pan drippings. Add a salad, and you have a meal good enough for guests.
Preparation of the Roast: For the oven-roasted pork roast, choose a 4lb pork roast with the bone-in. The recipe also works for a 4lb boneless roast or pork loin. The boneless roast and pork loin have less fat resulting in a little dryer, less tender roast. However, the loin is healthier for you. This roast will serve 6 to 8.
Make a wet rub for the roast. Add garlic, onion, olive oil, and melted butter to a blender and blend until a smooth paste. Add fresh minced herbs, rosemary, parsley, and sage to the paste. To marinate the roast add Salt and pepper, then coat the roast with the herb-garlic paste. The roast is best if the roast marinates with the paste overnight or for a minimum of 2 hours before roasting.
Roasting the Roast: Place the roast in a metal roasting pan, bone side down. The bones act as a natural roasting rack. If you are using a boneless roast or pork loin, place them on a roasting rack. Add the pans of Sear the Roast at 500 degrees for 30 minutes to lock in the moisture. Then decrease the temperature of the oven to 350 degrees. Roast lightly-tented with foil until the internal temperature is 140 degrees. Rest the roast for 15 to 20 minutes while you finish roasting the squash and potatoes and prepare the gravy.
Make the herb roasted butternut squash and potatoes. Prepare the squash and potatoes as directed by the recipe for the squash (click here) and potatoes (click here). Put them in separate pans and roast them in the oven with the oven-roasted pork. Check for doneness when you remove the pork roast. Increase the temperature to 450 degrees to finish roasting the potatoes and squash.
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- Roasting Pan, metal is preferable.
- 4 lb pork roast bone in
Rub for Roast
- 1/4 cup olive oil
- 3 cloves garlic
- 1/4 onion medium
- 2 tsp rosemary fresh minced
- 1 tbsp sage fresh minced
- 2 cubes Knorr Pork Stock Base* reconstituted in 2 cups of water
- 1/2 tsp wondra quick mixing sauce and gravy flour*
- salt and pepper to taste
- 2 tbsp. butter
- To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
- The night before or at least 2 hours before roasting make the rub for the roast.
- Add the garlic, olive oil, and onions to a blender and pulse until a smooth puree
- Add the fresh minced herbs to the puree, stir to mix.
- Spread this mixture on all sides of the roast and place the roast bones down in a roasting pan. The bones act as the roasting rack. Loosely cover.
- Preheat oven to 500°F
- Bake the roast uncovered in the 500° oven for 30 minutes. (this sears the outside, locking in the moisture)
- At the end of 30 minutes reduce the oven temperature to 350°F, lightly tent the roast with foil and cook for 2 more hours. At the end of the first 90 minutes check the internal temperature of the roast with a thermometer*
- Continue checking the temperature every 15 minutes until the internal temperature reaches 140 degrees. Remove the roast and leave tented while the roast rests for 15 minutes. The final temperature of the roast should be a perfect 150°F.
- Serve with gravy and my Garlicky-Herb Roasted Potatoes and Herb Roasted Butternut Squash.
- Remove the roast from the pan and spoon off excess fat.
- If your roasting pan is metal, make the gravy in the roasting pan directly on the stovetop burner. If it is glass make the gravy in a saucepan.
- Use the pan juices from the roast for the gravy.
- 2 cubes Knorr Pork Stock* reconstituted in 2 cups of water.
- Deglaze the drippings stuck to the bottom of the pan by heating the metal roasting pan on the burner and then add the reconstituted pork broth. Stir with a wisk until all the drippings are unstuck from the bottom of the pan and the gravy is bubbling. You can strain the gravy into a saucepan at this point if you want.oth
- Sprinkle about ¼ tsp of the Wondra flour on top of the gravy, whisk the flour into the gravy, and simmer for one minute. If gravy is still thin add another ¼ tsp of the Wondra flour. Note a little bit goes a long way so wait at least a minute between additions of Wondra flour to make sure you don't over thicken the gravy.
- Add Salt and Pepper to taste. Serve on the side.
- Place Roast in the center of a serving platter and surround the roast with the oven-roasted potatoes and butternut squash.