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3.5 from 4 votes

Oven-Roasted, Bone-In Pork Roast

Oven Roasted Bone-In Pork Roast is a hearty roast. Perfect for dinner on a chilly day. Roast some potatoes and butternut squash with the Pork for a complete meal.
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: American
Keyword: Oven Roasted Pork, Roasted Pork Roast
Servings: 8
Calories: 364kcal


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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


  • 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.


*Visit the SHOP MY KITCHEN page for small appliances, tools, and hard to find pantry items like the wondra flour and Knorr pork stock cubes. 
The roasted potatoes and squash can be roasted in the oven with the pork roast.  Put them in the oven in seperate pans.  Once the pork roast is done check for doneness of the potatoes and squash.  If they are still firm increase the oven temp to 450 degrees and continue  baking while the roast is resting and you make the gravy.  


Serving: 4oz | Calories: 364kcal | Carbohydrates: 1g | Protein: 51g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 112mg | Potassium: 858mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg