Pot-roast pork with Chianti jus | Jamie Oliver recipes (2024)

FAQs

Do I need to sear pork roast before roasting? ›

The goal of any pork loin roast should be two-fold: a crisp crust and a rosy, juicy interior. Skipping a pan sear before roasting all but guarantees you'll miss out on the former.

To ensure the most exceptional flavor, we're browning the pork in a skillet before adding it to the slow cooker (this trick works for my Baked Pork Tenderloin recipe too). It caramelizes beautifully (aka flavor) and creates a yummy sauce that helps keep the meat moist.

And the lower fat content makes pork loin more susceptible to drying out and turning tough. So, why is this? 1. One of the main factors contributing to a dry pork roast is overcooking, which causes the muscle fibers to contract and release their natural juices — even if it's cooked just a couple of minutes too long.

Preparing a pork roast

Rub the outside of the roast with seasonings as desired. Place the roast in a large oven-proof Dutch oven or roasting pan. Preheat the oven to 450°F (230°C). Sear the roast by placing it, uncovered, in the oven for 20-25 minutes.

The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.) But I really believe that the depth and complexity of flavor we gain in this searing step is well-worth the extra effort.

Like any dish, if you leave meat cooking for too long it will begin to dry out and toughen up. That said, pork shoulder is more forgiving when being slow cooked than most, thanks to the very low heat setting and the fat content, so a little longer shouldn't hurt it too much.

Cook low and slow in the oven until done, then let it rest before slicing so it stays nice and juicy. The size and cooking temperature will determine how long to cook the pork loin. When cooked through, a thermometer inserted into the center should read 145°F.

Heat the vegetable oil in a large skillet over medium-high heat, then add the pork butt. Let sear undisturbed for 2 minutes, then flip and sear the other side for 2-3 minutes. Transfer the seared pork butt to your slow-cooker and pour the BBQ sauce all over the top.

What tenderizes pork roast? ›

One of them is to marinate the meat first, a technique that tenderizes and adds flavour. Ingredients that can help tenderize meat are those with some acidity, such as vinegar, wine, citrus juice and soy sauce, and those with natural enzymes, such as onion or ginger.

Brine the pork.

Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish. Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.

Pork Roast in the Oven:

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Roasting is a dry method of cooking, so you'll get the crispiest, most flavourful exterior by using a rack set on a shallow pan, and roasting uncovered. Searing creates the same effect: pan-sear the roast in a bit of olive oil in an ovenproof pan on the stovetop, and then pop the pan into the oven to finish cooking.

Place pork roast (fat side up) into large roasting pan with 1 cup water in the bottom. Bake for 4-5 hours or until desired tenderness. (I typically go 5 hours for pull apart pork roast) Add water as needed during cook time to prevent burning on the bottom of pan.

Giving your pork loin a nice sear on the outside helps the meat develop flavor. Trust us—it only takes a few minutes, but makes all the difference.

“Searing meat adds flavorful crust, but it has nothing to do with juiciness,” they write. This recipe is seared first, making for a nicely browned and crisp crust. The outside of the meat is seasoned with a rub that also flavors a simple pan sauce made with sherry. Let the roast rest before carving.

Roasting is a dry method of cooking, so you'll get the crispiest, most flavourful exterior by using a rack set on a shallow pan, and roasting uncovered. Searing creates the same effect: pan-sear the roast in a bit of olive oil in an ovenproof pan on the stovetop, and then pop the pan into the oven to finish cooking.