Pork Roast

This pork roast turned out tender and delicious. I started by applying homemade dry rub and letting the pork cozy up to the flavors while refrigerated overnight. Then I roasted the pork for 30 minutes at 450-degree, turned the oven down to 275-degrees F and continued roasting for 90 minutes. Took the pork roast out and let it rest for about 30 minutes before slicing. It was magnificent; juicy through and through with a nice crusty crunch on the outside.

This recipe is a “make once – use twice” option for pork. The first night, I made pork roast and the second pork barbeque. The roast pairs nicely with Homemade Applesauce, Roasted Potato Slices or Sweet Potatoes. It’s also yummy with my grandmother’s German Red Cabbage with Apples.


  • 1 pound pork loin roast

  • 1/2 cup pork dry rub


  • Remove any excess fat from the roast.
  • Place in a shallow baking dish and coat with the dry rub. Massage the rub into the meat covering all exposed areas.
  • Cover the dish with plastic wrap and let rest in the refrigerator for several hours or overnight.
  • Heat oven to 450-degrees F.
  • Remove plastic wrap and place pork roast on a roasting pan.
  • Roast for 30 minutes then turn the heat down to 270-degrees F and roast for another 90 minutes.
  • Remove from oven and let it rest for 30 minutes before slicing. Remember to reserve half for the bbq pork recipe.