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Close up of a sliced oven baked pork roast on a serving platter with gravy on top.
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Oven Pork Roast Recipe

This Oven Baked Pork Roast is a comforting, reliable dinner made with simple ingredients and big flavor. Roasted low and slow until tender and juicy, it’s perfect for serving with gravy and classic sides for an easy family meal or Sunday supper.
Author: Nikki Lee
Servings: 6 to 8 servings
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes

Ingredients 

  • 1 tablespoon avocado oil
  • 1 tablespoon salted butter
  • 2.5 to 3 pound pork loin roast
  • 2 teaspoons Kinder’s Cowboy Butter Seasoning
  • Black pepper to taste
  • 1 packet beefy onion soup mix
  • 1 ½ cups chicken broth or light beer

Instructions

  • Remove the pork loin from the refrigerator and let it rest while you preheat the oven to 325°F.
  • Season the pork all over with Kinder’s Cowboy Butter Seasoning and a bit of black pepper.
  • Heat a Dutch oven over medium-high heat. Add avocado oil and butter, stirring to coat the bottom. Once hot, sear the pork loin on all sides until nicely browned. Place it fat side up.
  • Sprinkle the beefy onion soup mix over the top of the pork. Then, pour the chicken broth or beer around (not over) the roast in the pot.
  • Cover tightly with a lid or foil and roast for 20 to 25 minutes per pound, or until the internal temperature reaches 145°F. For a golden crust, increase oven temperature to 450°F and bake uncovered for 5 to 10 more minutes after roasting.
  • Remove the pork from the oven and transfer it to a cutting board or platter. Tent with foil and let it rest for 15-20 minutes before slicing. If desired, you can make a pork gravy during the resting time.
  • Slice the pork and spoon the warm pork gravy over the top to serve. It’s delicious over rice or mashed potatoes.

Notes

  • Sear the pork before roasting! Taking a few minutes to brown the pork in oil and butter builds deep flavor right from the start. That golden crust locks in moisture and gives the roast a richer, more developed taste.
  • Bring the pork closer to room temperature. Letting the roast sit out for 20 to 30 minutes before cooking helps it roast more evenly. Cold meat straight from the fridge can cook unevenly and dry out on the outside.
  • Use liquid, but don’t drown the roast! Pour the broth or beer around the pork, not over it. This keeps the seasoning intact while creating a flavorful base for gravy.

Nutrition

Serving: 1 serving | Calories: 293 kcal | Carbohydrates: 1 g | Protein: 43 g | Fat: 12 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 125 mg | Sodium: 339 mg | Potassium: 724 mg | Fiber: 0.1 g | Sugar: 0.3 g | Vitamin A: 77 IU | Vitamin C: 0.1 mg | Calcium: 19 mg | Iron: 1 mg

Find it online:

www.soulfullymade.com/oven-pork-roast/