Harvest Pork Roast

Though turkeys and spiral-cut hams get all the love when it comes to holiday centerpiece meals, they’re not the only options. Baking a bone-in pork roast in the oven is an equally delicious, budget-friendly option. This roast pork recipe features a succulent bone-in pork loin flavored with a savory herb rub and cooked with hearty onions and potatoes.

Of course, you don’t have to wait for a holiday to enjoy this bone-in pork loin roast. With only 20 minutes of prep time, this tasty pork roast recipe is also perfect for an easy Sunday dinner idea any time of the year.

How long does it take to cook roast pork?

When cooked in a 325°F oven, a bone-in pork loin roast will take about 30 minutes per pound. Using another cut of pork (like a boneless pork roast) or changing the oven temperature will affect the cooking time. It’s also important to consider the thickness of the roast, so we like to err on the side of caution and check the internal temp with a meat thermometer. For food safety, the USDA recommends that pork should be cooked to a minimum temperature of 145°.

Roast Pork Ingredients

• Pork loin roast: The star of this roast pork recipe is a 4- to 5-pound bone-in pork loin. A bone-in loin will be the most juicy and flavorful, though you could use a boneless loin in a pinch. (Note that a boneless pork loin roast cooks more quickly than a bone-in roast, but the bone helps radiate heat within the pork to keep the meat more tender.)
• Seasoning mixture: Onion soup mix is combined with minced garlic, dried rosemary, salt, pepper, ground cloves and water to make a flavorful seasoning mixture for our bone-in pork roast recipe. Prepackaged soup mix is a versatile ingredient to always have in your pantry, but you can also make your own onion soup mix from scratch.
• Water: Water is used to make the seasoning mixture and as a cooking liquid for the bone-in pork loin roast. For added flavor, you could substitute low-sodium vegetable, beef or chicken broth.
• Red potatoes: Small red potatoes are flavored by the pork as everything cooks together. Cut the potatoes in half to ensure they cook through.
• Onions: Sliced onions help flavor the pork as it cooks. The best type of onions for this bone-in pork roast recipe are white or yellow onions.

Directions

Step 1: Make the seasoning mixture

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Preheat the oven to 325°. In a large bowl, combine the onion soup mix, minced garlic, rosemary, salt, pepper and ground cloves.

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Stir in 1/2 cup water and let stand for three minutes.

Step 2: Prep the bone-in pork roast

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Place the roast, fat side up, on a greased rack in a roasting pan. Pour the remaining water into the pan.

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Place the potatoes and onions around the roast.

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Brush the vegetables and roast with the seasoning mixture.

Step 3: Roast the pork and vegetables

Bake, uncovered, basting occasionally, until a thermometer reads 145°, 2 hours and 30 minutes to 3 hours. Remove the roast from the oven and tent it with foil. Let it stand for 10 minutes before slicing.

Step 4: Make the gravy

If desired, thicken the juices for gravy.

Editor’s Tip: To make gravy from pan drippings, pour the drippings into a measuring cup and skim the fat. Add enough broth to measure 1 cup. In a small saucepan, whisk 2 tablespoons fat with 2 tablespoons flour until smooth. Gradually stir in the drippings mixture and bring the mixture to a boil. Cook and stir until thickened, about two minutes.

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Roast Pork Variations

• Add a marinade: Change the flavor profile by marinating the bone-in pork loin roast overnight rather than using a seasoning mixture. You can use a simple pork chop marinade, which combines brown sugar, soy sauce, garlic cloves and pepper. Simply whisk together the marinade in a shallow baking dish, add the pork roast and turn to coat. For the most flavor, allow the roast to marinate in the refrigerator for at least eight hours or overnight.
• Include more veggies: Feel free to add more fresh vegetables to the roasting pan. To ensure they all cook the same, dice or chop the added vegetables into same-sized pieces. Some of our favorite additions include carrots, sweet potatoes and Brussels sprouts.

How to Store Roast Pork

Leftovers of this bone-in pork roast recipe can be stored in an airtight container in the refrigerator. You can also freeze pork loin for longer storage. Remove the meat from the bones and store it in freezer-safe containers in the freezer. Thaw it in the refrigerator overnight before reheating.

How long does roast pork last?

Leftover bone-in pork loin roast lasts up to four days when stored in an airtight container in the refrigerator. In the freezer, roast pork lasts up to three months.

How do you reheat roast pork?

For the best results, reheat roast pork in a 350° oven. Place the roast pork in a covered oven-safe dish (or wrap it in aluminum foil and set it on a baking sheet). Bake the meat until it reaches an internal temperature of 165°.

Roast Pork Tips

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How do you keep roast pork from drying out in the oven?

The key to preventing dry roast pork is to cook it low and slow as directed in this recipe, making sure to remove it from the oven before it overcooks. Note that the bone-in pork loin roast may still be pink in the center, but pink pork is safe to eat as long as it reaches the USDA-recommended minimum temperature of 145°. If you notice the meat is browning too quickly, tent it with aluminum foil. This will also help the pork retain moisture as it cooks.

What can you serve with roast pork?

The savory flavor of our roast pork recipe pairs beautifully with sweet side dishes like homemade chunky applesauce and glazed carrots. Other tasty side dishes include balsamic-glazed zucchini, roasted broccoli and cauliflower, or green beans with bacon. And don’t forget the buttery dinner rolls or buttermilk biscuits to sop up the gravy!

Can you make this roast pork recipe in a slow cooker?

If you’d prefer a hands-off version of this recipe, you’re in luck: This bone-in pork roast recipe can easily become a slow-cooker pork recipe. Prepare the pork and vegetables as directed, placing them in a slow cooker instead of a roasting pan. Cook, covered, on low for six to eight hours or until the meat is tender.

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Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week.
I’m a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson.
-Denise Collins, Chillicothe, Ohio