Roast Pork

Roast Pork Image 1

What you need: measuring spoons/cups, Pyrex measuring jug, roasting pan, chef’s knife, cutting board, fine mesh strainer, aluminum foil

Serves: 6

  • 3 – 4lb boneless pork roast
  • 2 tbs olive oil
  • 1 medium onion
  • 2 tsp salt
  • 1 tsp pepper

Preheat oven to 375˚F. Slice the onion and create a bed for the roast. Place the roast on top of the onion and coat with olive oil. Generously cover with salt and pepper. Place roast in the oven and cook for 20 minutes per pound + 20 minutes. Cook until the pork reaches an internal temperature of between 150 – 160˚. Remove the roast and let it rest covered in foil on a carving board for about ten minutes. While it’s resting work on the gravy.


  • 1 cup pork or beef stock (I like to use 1 Knorr beef bouillon cube dissolved in 1 cup of boiling water)
  • 1/4 cup red wine
  • 2 tbs flour
  • bits from the bottom of the pan
  • salt
  • pepper

Before you begin use a spoon to “spoon” out the extra fat in the pan. This is the yellowish clear liquid. Heat the pan on your stovetop on a medium-high heat and add 2 tablespoon of flour. Use a wooden spoon to mix that in with all the bits on the bottom of the pan. Next add the wine. The alcohol will cook off, but adds some great flavor to the gravy. Once you’ve successfully gotten all the bits off the bottom of the pan, add in about a cup of pork or beef stock and bring to a boil.  Simmer until the gravy is thickened. Pour the gravy through a fine sieve to catch all the yucky bits. Add salt and pepper to taste.

To Serve: Roasts are traditionally served with roast potatoes, roast parsnips and roast carrots. I like to plate the meat (on warmed plates of course) and then serve all the sides family style. I also like to have a green veggie … steamed brussel sprouts are the family favorite.

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