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.
Make the Pork Gravy
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 plus 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. 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 the 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 ensure you don’t over -thicken the gravy. Add Salt and Pepper to taste or 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.
Note: If you don’t have Wondra flour: Use three tbsp of all-purpose flour instead. Place the butter and flour in a saucepan and cook until the mixture is lightly browned. Drain off any extra fat in the bottom of the pan and deglaze the drippings stuck to the bottom of the pan. If there are juices from the roast in the bottom of the pan, use a gravy separator to separate the fat from the juices. Add the deglazed liquid from the roasting pan to the saucepan with the cooked butter and flour. Bring to a simmer whisking constantly. The gravy will thicken. Add salt and pepper to taste and serve.
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Equipment
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- Roasting pan metal is preferable as you will want to use the drippings for the gravy. To do this,you will need to heat the pan on a burner. Glass or stoneware may shatter when heated on a burner
Ingredients
- 4 - 5 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
- salt and pepper to taste
Gravy
- 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
Instructions
- The night before or at least 2 hours before roasting, make the rub for the roast and coat it with the rub to let it marinate.
- To make the rub: 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 until ready to roast.
- 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.
Gravy
- 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.
- 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 the 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 ensure 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.
Notes
Nutrition
don’t you salt the meat at all?
Great question, and yes I do suggest you salt and pepper the meat before adding the herbs to the meat.
Love this recipe…soooo goood!
do you adjust cook time if you increase size of the roast? I have a 6.7lb roast
By adjusting the serving size( if you touch it, a sliding bar appears to adjust servings) it will adjust the weight of the roast and cook times for you.
see my reply for adjusting cooking times depending on size of roast.
By adjusting the serving size( if you touch it, a sliding bar appears to adjust servings) it will adjust the weight of the roast and cook times for you
Once the oven temperature is reduced. Cook the roast for about 15 minutes per pound. The internal temperature should be 145 degrees.
What are the ingredient amounts for the marinade?
This was mourhwatering! Easy to make and delicious! One question— butter was mentioned in the directions for making the gravy but not in the ingredient list. How much do you add?
Thank you for the lovely comments. Use 2 Tbsp. of butter.
My paste will not stick to the roast !
hmmm. Dry the roast with a clean towel before rubbing on the paste. That usually helps it stick.
Can I place potatoes in same pan as the meat
Placing the potatoes in the same pan as the meat makes the best potatoes. My grandmother used to do this, but she would peel and boil them first, placing in the pan to brown and absorb the fat in the pan. Not sure how healthy, but the best potatoes every!
Just great. So delicious
Hello,
I have an 8 lb roast. How long would the cooking time be? I know I can use the sliding bar on the “servings”, but that only adjusts the ingredients, not the cook time.
Also, would a pan like this work? https://www.amazon.com/gp/product/B07Y19XPH5/ref=ewc_pr_img_2?smid=ATC7I1INV0IEB&psc=1
I’ve never cooked a pork roast in the oven and I’m excited to try your recipe!
Thank you so much!!
To cook an 8lb pork roast, I would cook it for about 4 hours. Check the internal temperature at about 3 1/2 hours and remove the roast when the internal temperature is 140 degrees F. Yes, that roasting pan will work. The bones of a bone in pork roast make a natural roasting rack. So a pan large enough to accommodate the roast will also work also. Thank you for the excellant questions.
I want to roast my bone in Boston butt in an oven cooking bag how long for a 4lb roast at 250 degrees
Oven bag at 325 for 4lb Boston butt bone in how long ?
Oh I like the idea of cooking it in a bag. That Bag helps it stay moist. However, I’ve never roasted a bone in Pork Roast in a bag. I would suggest still cooking it for 2 hours and check the temperature to see where you are at. Remove the roast from the oven when the internal temperature is 140 F and let the roast rest in the bag. If you want to brown up the roast at the end of cooking. Open the bag and increase the temperature to 450F. Note oven bags will melt at a temperature above 500F. Brown the outside of the roast, then remove the roast, tent with foil, and let it rest. Let me know how it comes out.
Can you use ground sage along with some fresh? I do not have enough fresh.
Also can I use chicken stock instead of pork? I do not have pork on hand,
Yes use 1 tsp of ground sage as it is more concentrated than fresh. I’ve never used chicken stock. It will work but will taste more chicken than pork. Thanks for the question, enjoy your roast
Sear the roast high for 30 minutes!! Great