Boneless Pork Roast Easy Oven Recipe

It’s as simple as can be: Rub the meat with spices, then cook it in the oven until the outside is browned and crispy and the inside is tender and juicy. It’s easy, tasty, and affordable! I really like making roasts for dinner. Similar to casseroles (such as this ground beef casserole), they provide lots of food for minimal work. They practically cook themselves! When it comes to pork, I do like making baked pork chops, but I have to admit that this tasty roast is much easier to make. You simply rub the meat with seasonings, then bake it in the oven until it reaches an internal temperature of 145°F.

Ingredients

You’ll only need a few simple ingredients to make this tasty main dish. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Olive oil spray: I love olive oil and use it frequently in my cooking. But if you worry about its relatively low smoke point, you can use avocado oil instead. Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the roast could end up too salty. Spices: I use garlic powder, paprika, dried sage, and dried thyme. I actually prefer garlic powder to minced fresh garlic in this recipe, as it more evenly coats the meat. Boneless pork shoulder: I usually pick a 3-lb. one. I get them either at Whole Foods or at my local supermarket.

Instructions

Making a pork roast is truly easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Prepare the spice mixture: Mix together the kosher salt, black pepper, garlic powder, paprika, sage, and thyme. Next, rub the spice mixture all over the pork. Now spray its top liberally with olive oil. Cook the pork for 15 minutes at 425°F, then lower the oven to 375°F and continue cooking to an internal temperature of 145°F, about 75 more minutes. When done, it will be beautifully browned: Let it rest for 20 minutes before slicing and serving.

Expert tip

It’s very important to allow the fully cooked roast to rest for at least 20 minutes prior to slicing it. This allows the juices to redistribute and settle. If you cut into the roast too soon, yummy juices will be lost, and the meat will end up dry and not as flavorful.

Frequently asked questions

Variations

The best way to vary this recipe is to experiment with different spices. Good candidates include onion powder, dried oregano, ground cumin, and ground mustard seeds. You can also spray the pork with ghee instead of olive oil if you can find a spray bottle of ghee oil. It’s delicious!

Serving suggestions

Pork roast is so rich and flavorful, that I like to keep the sides very simple. I usually serve it with simple microwave broccoli, dressed with lemon juice and melted butter. Another side dish that goes really well with this main dish is roasted butternut squash. You can cook it in the same oven for 45 minutes at 375°F, tossing midway through cooking. While the roast stands for 20 minutes, lower the oven to the “keep warm” setting and keep the butternut squash, loosely covered in foil, in the warm oven.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power. They won’t be as good as the freshly prepared dish, but they will still be very tasty.

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