I’m no stranger to complicated, fussy recipes. I love them dearly, and I love to impress and entertain. One of the things I love most about cooking though, is that in order to impress and entertain, things don’t have to be fussy at all. In fact, some of the best, most impressive meals I’ve served have been just the opposite.
The pork roast I made for dinner Friday night is a perfect example. At one time, I shied away from roasts because I thought they were complicated and that the risk of screwing up was pretty high. I thought seasoning a roast would be a complicated process, or that I’d have to guard the oven for hours. Nothing could be further from the truth. Choose the right cut of meat, the right size roast for the number of people you’re serving, season it and put it in the oven. It doesn’t get much easier than that, whether you’re feeding a crowd or just two.
The times and measurements below are what I used for a 2 1/2 lb. roast, enough to feed 5-6 people (or the two of us with leftovers). You can easily adjust cooking time and seasoning to accommodate the size roast you need. A meat thermometer makes the process much easier, as I can’t stress enough that it’s critical to cook meat to the proper internal temperature to avoid foodborne illnesses. I served this with some simple roasted red potatoes and buttered green beans.
2 1/2 lbs. pork loin roast
1 Tbs. olive oil
1 tsp. dried rosemary
2 tsp. dried thyme
1 tsp. dried sage
2 tsp. dried oregano
salt and pepper
2 garlic cloves, minced
Heat the oven to 450 degrees.
Position the roast fat-side up in a roasting pan with a rack. Sprinkle the roast with salt and pepper.
Mix the olive oil, rosemary, thyme, oregano, sage, and garlic together in a small bowl.
Rub the oil mixture over the roast.
Place the roasting pan in the oven on the center rack and roast for 10 minutes.
After 10 minutes, turn the oven temperature down to 250 degrees and continue to roast for one hour (for a 2 1/2 lb. roast. For other sizes, approximate cooking time is 1/2 hour per pound).
Remove the roast from the oven when the internal temperature is 150 degrees. Cover the roast with foil and allow to sit for 15 minutes before slicing.