MONDAY RECIPE POST - EASY BONELESS PORK ROAST

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.

PORK EASY BONELESS PORK ROAST

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!