Porter Road Butcher Pork Roast - WSMV Channel 4

Porter Road Butcher Pork Roast

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Porter Road Butcher Pork Roast

This is perfect for the holidays and much cheaper than a pork loin and the presentation and flavor will impress your guests. You can use a bone-in or boneless pork roast. If boneless: 3-5 pounds; if bone-in: 8-10 pounds. If you prefer bone-in, ask your butcher to cut the loin off the bone and tie it back. If boneless, just ask the butcher to tie the roast. They will gladly do this.

Steps for the perfect holiday roast:

-Preheat oven to 375 degrees

-Set roast on counter, allowing it to come to room temperature.

-Season roast. We recommend our Pork Roast Rub, which is available at our Butcher Shop on Gallatin Road in East Nashville. Ingredients:

Grape seed oil
Dehydrated onion
Garlic powder
Salt
Black pepper
Crushed red pepper flack
Dried Thyme
Dried rosemary

-We recommend mixing all of these ingredients in a mortar and pestle.

-Then, rub the roast with the seasoning mix.

-Next, place in the preheated oven on a roasting rack, fat side up.

-Cook for 45 minutes to 1.5 hours, depending on the size of the roast. The only way to cook a large piece of meat correctly is to cook by temperature. We like to set the oven timer low, 20 to 30 minutes. The roast will not be done then, but you can get a reading of how it is cooking. You can also see if it needs to be rotated for even browning. We set another and another short timer, checking the temperature regularly until the roast reaches an internal temperature of 135 degrees.

-Once the roast has reached that temperature, remove it from the oven and set on the counter.

NOTE: The cooking is not done yet and this may be the most important step in cooking the perfect roast: Resting. The roast is still hot and cooking. This is what is called carry-over cooking. It is important for the meat to relax and calm down and 15 to 20 minutes is usually sufficient. There is no need to cover the roast during this process, as covering the roast will create steam and steam kills crust, and it's all about the crust on a good roast.  

-Once the meat has rested, it's time to slice, serve and blow your friends and family's minds.

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