Perfectly Cooked Pork Roast: How Long Does It Take?

Cooking a pork roast is a simple process that yields juicy and tender meat with a crunchy crust. The cooking time depends on the weight of the roast and the desired level of doneness. A general rule of thumb is to cook a pork roast for about 25-40 minutes per pound at a temperature of around 300-475°F. For example, a 3-pound pork roast should be cooked for approximately 1 hour and 30 minutes to reach an internal temperature of 145°F. It is important to use a meat thermometer to ensure the roast is cooked to your desired level of doneness and to allow the roast to rest for at least 20 minutes before slicing and serving.

Cooking temperature and duration

The cooking temperature and duration for a pork roast depend on the weight of the roast and the desired doneness. A general rule of thumb is to cook a pork roast for 25–30 minutes per pound. For example, a 3-pound pork roast would require approximately 75 minutes of cooking time. However, it is important to use a meat thermometer to determine when the roast is fully cooked, as the cooking time may vary depending on the shape of the roast and the accuracy of the oven temperature.

For a pork roast with a crunchy crust on the outside and a juicy, tender inside, a reverse searing method can be used. This involves cooking the roast at a low temperature until it reaches the desired internal temperature, followed by a brief period of resting, and then finishing it off in a hot oven to achieve a crispy brown crust.

When using the reverse searing method, the initial cooking temperature should be set at 300°F, and the roast should be cooked for about 40 minutes per pound or until an internal temperature of 180°F is reached. This results in a really tender, slow-cooked texture similar to pulled pork. During this stage, it is important to baste the roast with chicken broth or water to keep it moist and to create a flavorful gravy.

After the initial cooking, the roast should be allowed to rest for 30–40 minutes. This step is crucial as it allows the juices to redistribute and ensures a juicy, flavorful roast. Following the resting period, the oven temperature should be increased to 475°F, and the roast should be cooked for an additional 13–17 minutes, uncovered, to achieve a nice brown crust.

For a basic juicy pork roast, the oven temperature should be set at 475°F for the first 30 minutes of cooking. Then, the temperature should be reduced to 325°F, and the roast should be cooked until it reaches an internal temperature of 145°F, which may take an additional 15–30 minutes. This method produces a perfectly cooked, juicy pork roast with a crispy exterior.

It is worth noting that the USDA recommends a minimum internal temperature of 145°F for pork roasts, which may still result in a slightly pink center. This lower temperature recommendation ensures that the pork remains juicy and flavorful, rather than dry.

Marinades and rubs

While cooking times and oven temperatures are important factors in preparing a pork roast, the marinade and rub you choose are equally crucial. A good marinade or rub can elevate your roast, making it tender, juicy, and packed with flavour.

A basic rub can be as simple as kosher salt, black pepper, and olive oil. However, if you're looking for something more complex, you can try a mixture of garlic powder, paprika, dried sage, and dried thyme. For a sweet and sticky glaze, a dry rub of brown sugar, mustard, ginger, cayenne, cumin, thyme, and paprika is a great option. If you're short on time, a simple rub of olive oil, salt, and pepper will also do the trick!

If you're looking to add even more flavour to your pork roast, try marinating it before applying the rub. A good marinade will tenderise the meat and infuse it with flavour. A basic marinade can be made with olive oil, soy sauce, garlic, Dijon honey mustard, salt, and pepper. For a larger batch, you can combine Worcestershire sauce, honey, cider vinegar, lemon pepper, mustard seed, mustard powder, celery salt, and garlic. Remember to marinate your pork for at least an hour, but no more than 24 hours.

Resting the meat

For a pork roast, the resting time varies depending on the size of the roast and the cooking method. For example, if you're cooking a 3-pound pork roast in the oven at 375°F, you should let it rest for about 20 minutes before slicing and serving. This allows the juices to settle, so when you cut into the meat, it remains moist and juicy.

If you're using the reverse sear method, where you cook the pork at a low temperature first and then finish it with a high-heat sear, you'll only rest the meat once, for about 30-40 minutes, after the low-temperature cook. This longer resting period gives you time to make a gravy and finish your sides.

When resting the meat, there is no need to cover it. The meat will stay warm, and you'll be putting it back in the oven to finish cooking. If you're concerned about the meat getting cold, you can always serve it with a hot gravy to keep everything warm and delicious.

Carving the roast

Once your pork roast is cooked, it's important to let the meat stand for 10 to 20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a firmer, juicier, and easier-to-carve cut of pork.

Choose a carving knife that is long enough to cut the entire length of the roast and ensure it is extremely sharp to allow for thin, carved slices.

Place the roast on a cutting board and determine where the different muscle sections and their grain direction are located. Separate each muscle section from the roast using a sharp knife. Slice each muscle section by holding it steady with a carving fork or by hand, ensuring your fingers are curved away from the cutting edge. Cut slices from each section across the grain into the desired thickness. Place the slices on a platter and serve as soon as the entire roast has been carved.

For a pork loin rib roast, place the roast on a cutting board and remove the backbone using a sharp knife, cutting off as little meat as possible. Place the roast up on the end where the backbone was trimmed off. Hold the roast steady with a carving fork and then cut down between the rib bones with the knife running along one side of the bone. This will result in chop-size pieces, each containing a rib bone. For smaller serving-size pieces, cut closely along each side of the rib bones. This will result in thinner slices where only every other slice contains a bone.

Making gravy

The cooking time for a pork roast depends on the weight of the meat and the temperature of the oven. As a rule of thumb, you should cook a pork roast for 25 minutes per pound. For example, for a 3-pound pork roast, you should cook it for approximately 75 minutes.

Now, let's talk about making gravy for your pork roast. Here's a detailed guide:

Ingredients:

• Pork roast drippings
• Butter (unsalted)
• Broth (chicken, pork, or beef)
• Cornstarch or flour
• Water
• Worcestershire sauce (gluten-free if needed)
• Salt (preferably kosher or sea salt)
• Black pepper (freshly cracked)

Instructions:

• Melt the butter in a large skillet or saucepan over medium to medium-high heat.
• Add the pork drippings to the melted butter and mix well.
• Pour in the broth, Worcestershire sauce, and water. Stir everything together.
• Slowly add in the cornstarch or flour and whisk vigorously to avoid lumps. You can use a whisk or a wooden spoon, but a whisk is better at reducing clumps.
• Bring the mixture to a simmer and continue stirring until it reaches your desired thickness. This should take around 5 minutes.
• Remove from the heat and season with salt and pepper to taste.

Tips:

• If you don't have enough drippings, you can add extra broth to make up for the difference.
• Using a whisk instead of a spoon helps create a smoother, creamier gravy.
• If you want to make gravy without pork drippings, you can substitute the drippings with chicken, beef, or vegetable broth. However, it won't have the same meaty flavour.
• To make gluten-free gravy, use cornstarch instead of flour and gluten-free Worcestershire sauce.
• If you prefer a denser and more flavourful gravy, use flour. For a lighter and glossier gravy, cornstarch is a better option.
• If your gravy is too thick, add more water or broth. If it's too thin, simmer it over medium-low heat until it reduces to your desired consistency.
• You can also thicken the gravy by creating a slurry with flour and water, or by making a beurre manié (kneaded butter and flour) and stirring it into the gravy.
• For seasoning, a blend of dried thyme, dried sage, dried marjoram, dried oregano, dried rosemary, and ginger goes well with pork gravy.

Your delicious pork roast gravy is now ready to be served! Enjoy it with your pork roast and sides like mashed potatoes or roasted vegetables.

Frequently asked questions