Oven-baked pork roast is an easy-to-prepare, rich, and tasty dish, perfect for Sunday lunch or special occasions. Even during holidays like Christmas and Easter, it always makes a great impression.
This pork roast is the one I prepare most often; I love its flavorful meat. Usually, I prepare it in a pot or pan, but this time I wanted to try baking it, like my mom does, which is delicious. So, let’s see how to prepare the perfect pork roast with a tasty sauce made from the cooking juices, prepared by blending the vegetables cooked with the roast—no thickening agents needed. Pork roast is easy to make, whether in the oven, slow-cooked, or even in a pan on the stove. The cooking times are roughly the same, and the result is equally delicious: juicy, flavorful, and tender meat. Once sliced, it doesn’t even need a knife; it cuts easily with a fork and melts in your mouth. Here’s the stovetop recipe for roast pork loin with onion cream. Tell me if oven roast with potatoes isn’t the best dish for Sunday lunch.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4-6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Pork Roast
- 2.2 lbs pork loin
- 2 carrot
- 1 rib celery
- 1 Tropea red onion
- to taste fennel seeds
- to taste dried oregano
- to taste rosemary
- to taste black pepper
- to taste sweet paprika
- to taste olive oil
- to taste dry white wine
- to taste salt
Tools for Preparing Perfect Oven-Baked Pork Roast
- Pan
- Baking Sheet
- Cutting Board
- Immersion Blender
Preparation of Oven-Baked Pork Roast
First, tie the meat, a nice piece of pork loin of about 2.2 lbs. You can also have it tied at the butcher’s, as I did this time; they put it in a net, but string is better as it can be removed without taking away all the browning of the meat.
Season the meat on a cutting board with herbs, ground pepper, red pepper powder or sweet paprika, oregano, chopped rosemary, and halved fennel seeds for a better aroma. Massage the meat with all the herbs.
In a pan, add some olive oil, and sear the meat on all sides, first the two ends, then the entire circumference, turning it in the pan. Brown it very well.
Prepare a mixture of carrot, celery, and onion, add them to the pan, and let them blend with the now-seared meat.
Then add half a glass of dry white wine, or if you don’t have a good wine, use a common wine and add a shot of rum; it will give our roast an extra kick. Don’t let the wine evaporate, but also add a glass of water and bring it to a boil. Salt, let it blend for a few minutes on the stove, then continue cooking in the oven in a baking dish.
With two spatulas, first place the meat into a baking dish, then add the vegetables and broth. Cover with a sheet of aluminum foil and cook in a hot oven at 300°F for about an hour in a fan oven. After an hour, turn the meat and increase the oven temperature to 350°F, continuing to cook for another hour and a half this way.
At the end of cooking, the vegetables should be soft, the meat tender, and there should be little liquid left in the dish, which we will blend with the vegetables to obtain the accompanying sauce. To prepare the sauce, use an immersion blender to blend the vegetables with the remaining liquid in a jug until you get a smooth and flavorful cream. Meanwhile, let the meat cool. It slices better after resting for about half an hour, or even better when cold.
If you want to accompany the pork roast with a side of potatoes, here’s the recipe for excellent baked potatoes. You can cook them along with the roast in the last 40 minutes, always in a fan oven. If needed, we can slightly increase the temperature, just enough to brown the potatoes well on the outside. I set the oven to 430°F for about 15 minutes, then brought it back to 350°F.
Serve the pork roast, cut into thin slices, drizzled with the sauce heated at the last moment. Accompany with a side of roast potatoes if desired.
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Pork roast is a perfect dish for special occasions, from Sunday lunch to Christmas or Easter celebrations. Easy to prepare, it doesn’t require much effort, and it’s great to prepare in advance, as it slices better when thin. It keeps well in the fridge for a couple of days. It’s also excellent served cold, in great salads, or by reheating only the sauce. To make the pork roast even more delicious, you can add porcini mushrooms with the other vegetables.
For stovetop or pot cooking of the pork roast, continue cooking on the stove over low heat for a couple of hours, occasionally checking that there is enough liquid.
A valid alternative to pork roast is veal roast, always elegant on the table for special occasions, or turkey roast that instantly brings Christmas to mind, or even more simple is chicken roast perfect for everyday menus.
