(This is the old printer-friendly recipe for a pork roast from the early days of the blog, being preserved here for anyone who might have been a fan of the recipe. For more updated pork roast recipes check out Air Fryer Pork Loin Roast, Instant Pot Balsamic Pork Roast, or Slow Cooker Balsamic Pork Roast.)

(The roast used in this recipe was just over two pounds and made six generous servings.)

boneless pork loin roast, 2 lbs. or slightly bigger
1 T olive oil
1 T Rosemary and Garlic Herb Rub

Instant Read Meat Thermometer (affiliate link)

Remove pork roast from refrigerator and trim only very large pieces of fat, leaving most of the fat on the roast.

Cut diagonal slits across the top of the roast, then rub all sides of roast, first with olive oil, then with Rosemary and Garlic Herb Rub or your favorite seasonings for pork. With either rub, use a bit more if your roast is larger.

Preheat oven to 450F/230C while pork comes to room temperature, at least 60F/30C. (If you have instant read thermometer, keep checking until roast reaches room temperature.)

When meat is room temperature, put roast in oven and cook 15 minutes. Then lower heat to 325 and roast until meat thermometer shows a temperature of 145F/63C.

Roasting time will be about 25 minutes per pound, but for best results use a thermometer to tell when to remove the roast, not the time.

When roast has reached 145F/63C, remove from oven and let meat rest 10-15 minutes.

Slice and serve hot. The second time I made pork roast like this I ate it with Horseradish Sauce, a great flavor combination with the pork.

Recipe adapted from How to Cook Everything by Mark Bittman.

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