When is a boneless pork roast done

I usually get a 3-pound pork shoulder. If your roast is bigger, simply increase the cooking time accordingly. If the top seems to be getting too dark, loosely cover it with foil. In , the USDA lowered its temperature recommendation for cooking whole cuts of pork, from degrees dry, tough, completely white meat to degrees juicy, and slightly pink in the center with a 3-minute rest period. This means that a cut of pork may still look pink when it reaches degrees. After years of being conditioned to expect pork to appear white when fully cooked, this change is not easy for many of us.

But this is a good change: meat cooked to medium is nice and juicy, while well-done meat is very dry. You want it nicely browned, so you shouldn't cover it. However, if your roast is big and the top is getting too dark while the inside is not yet fully cooked, you should loosely cover the top with foil to protect it from over-browning.

I prefer a boneless roast because it's easier to slice and serve. The only disadvantage is that once it's done, you don't have bones to use for a tasty soup. 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. 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.

You can keep the leftovers in the fridge, in an airtight container, for days. They won't be as good as the freshly prepared dish, but they will still be very tasty. Want these recipes in your inbox? You can unsubscribe at any time. Jump to Recipe Card. How long do I cook a pork roast? Should pork be cooked well-done? Do you cover a pork roast in the oven? Is it better to use a boneless roast or a bone-in roast?

Roasted Pork Tenderloin. An easy recipe for a juicy, succulent, very flavorful oven-baked boneless pork roast. Rub it with spices, then roast in the oven until done. Prep Time 40 mins. Cook Time 1 hr 30 mins. Rest time 15 mins. Total Time 2 hrs 25 mins. Course: Main Course. Reviews Read More Reviews.

Most helpful positive review AbsintheMinded0. Rating: 5 stars. I've made this recipe twice so far, and I've made a couple of adjustments to it. The first time I made it, I made exactly like the directions stated. Roasted for about 1. I scooped out the veggies, and then used a can of chicken stock and some cornstarch to make a gravy out of the pan drippings.

I served with buttered herb rice and the roasted vegetables. BIG hit! Read More. Most helpful critical review alison. Rating: 3 stars. I thought that this was okay The rosemary provided some flavor but I didn't feel that there was enough flavor to want to go back for seconds. Reviews: Most Helpful. Amy Tattoli-Steitz. I've made this twice and I have to tell you the second time I cheated. I browned the roast then put it in the crock pot and dumped the minced garlic, you know the stuff in a jar and the rosemary on top of the roast and then cut holes in it a kinda pushed the stuff inside and left some on top too.

I didn't make a paste. Then I drizled a little olive oil on tbe top added salt, pepper and accent. Threw some dehydrated minced onions on top. Added the wine and cooked it in the crock pot for 8 hrs. It came out just as good if not better then the first time.

This is the absolute best pork roast. I'm not even sure if I used a loin. I used that big giant pork roast and cut it and made 3 roasts out of it. Not the small loin cut. Very flavorful, tender and juicy. One note ALWAYS use a meat thermometer, never trust your oven or a recipe to tell you how long to cook a piece of meat. Mine 2. Also, once the meat is done cooking, cover it with foil and let it rest for at least 10 minutes or it won't be as juicy when you cut it.

The roast temp will rise a bit even after you take it out of the oven so account for that in your cooking temp. I didn't have any white wine so I subbed white wine vinegar and chicken broth for the wine. Still turned out delicious! My whole family really enjoyed this recipe. The pork was very tender and the sauce was probably the best part besides the wonderful aroma while cooking.

Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights.

Measure content performance. Develop and improve products. List of Partners vendors. Prep: 21 mins. Cook: 75 mins. Rest Time: 45 mins. Total: 2 hrs 21 mins. Servings: 8 servings. Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video. Gather the ingredients. Tips When selecting your pork loin, choose fresh-looking meat, preferably with a thick layer of fat.

Many people tend to shy away from meat with fat on it, but this fat helps with the flavor and keeps the meat moist while cooking.