Monday, August 1, 2022


Today's recipe comes from Vered Deleeuw who hosts Healthy Recipes.  The original can be found at this link.  There are a lot of tips that I don't include here.  Worth a read and I certainly recommend a visit, also to view other healthy recipes.


Preparation time: 40 minutes.

Cooking time: 1 hour 30 minutes

Resting time: 15 minutes

Total time: 2 hours 25 minutes

Servings: 8 servings

Calories: approximately 494kcal per serving

Olive or avocado oil spray

1 tablespoon kosher salt (not fine salt)

½ teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon paprika 

1 teaspoon dried sage

1 teaspoon dried thyme

3 lb. boneless pork shoulder roast

Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.

In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, sage and thyme. 

Pat the meat dry with paper towels. Place it on the wire rack. 

Rub the spice mixture all over the roast. Spray the top liberally with olive oil.

Heat the oven to 425 degrees F. 

Allow the roast to sit at room temperature while the oven is warming, about 30 minutes. 

Insert a meat thermometer into the middle of the roast and place the pork in the hot oven. 

Roast on 425 degrees F. for 15 minutes, then lower the heat to 375 degrees F and continue roasting until the meat thermometer reads 145 degrees F. 

Remove the roast from the oven. Loosely tent it with foil and allow to rest for 20 minutes.

Carefully remove butcher twine from around the meat if it was wrapped this way.  Ours did not have any. 

Slice and serve. 

I included a few of Veree's notes.  She suggests:

If your roast is bigger than 3 lb., you will need to cook it for longer. If the top seems to be browning too much after 75 minutes, loosely cover it with foil.

Cook your pork until the internal temperature is 145 degrees F.

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.

Changes we made: 

Our roast was about 3-1/2 lbs.  A bit too big for the two of us, so I cut it in half and put one half in the freezer after tightly wrapping with aluminum foil.

Our oven always runs cooler for the recipes I choose.  After the suggested cooking time, it was still very pink.   We put it back until it was cooked to our taste, no pink.

I had no sage and used basil instead.  We resupplied and I will use the sage next time.

This was a very easy roast.  We served it with mashed potatoes and peas.

That's it! 


  1. Himself would like this - thank you.

    1. My himself enjoyed this very much :) Thanks Sue!

  2. Looks delicious, a yummy meal. Take care, have a great day and happy week ahead.

    1. Thank you Eileen, glad you liked the look of this meal. I wish you the same and have a Happy August! :)

  3. Great I like pork more than beef. And your two side dishes are perfect.

  4. oooooh denise, this looks so good and you served it with mashed potatoes, my favorite!! i'm not a fan of peas and i have so many funny, not so funny stories about them....i would probably love them if i tried them as an adult!! you said it was easy, did you enjoy it??

    1. I know what you mean about peas. I like them but have some childhood experiences :) Most definitely enjoyed the whole meal, thanks Debbie :)

  5. I love roast pork, much more than beef

    1. Anni said the same thing. I guess I enjoy both. Just made a noodle dish with beef that could easily adapt to pork. I will share it sometime down the road :)

  6. Delicious . I am doing a pork roast tomorrow

    1. Great and I hope you share your recipe Christine. Always looking for ideas and techniques :)

  7. The seasonings sound very good.

  8. Nothing beats a pork roast - love the easy instructions too!

    1. Happy you like the look of this. Thank you Carol :)

  9. Replies
    1. Thank you Angie :) I was very happy with how this turned out :)

  10. Yummm! Looks delish, Denise.

    Hugs and blessings.

    1. Thank you Veronica Lee, and hugs and blessings to you also :)

  11. What. Timely post, Denise, as I defrosted a pork roast and will be cooking it this week, despite the heat. This recipe will be the one tried, so thanks for the heads up, my friend. The one I have is about the same weight.

    1. Wonderful Dorothy :) I hope you enjoy it as much as we did.


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