Weeknight Winner: Quick & Easy Pork Roast Recipe

I’m sharing a Quick & Easy Pork Roast that ends dinner dilemmas with minimal prep and a few clever secrets that make it one of the Best Roast Pork Recipes and a leftover champion.

I love a dinner that actually fixes the problem of “what’s for supper” after a long day. I use a boneless pork loin roast and garlic so it stays honest, no weird gimmicks.

It reads like a Pork Tip Roast in spirit but without the drama of those Best Roast Pork Recipes that take forever. Leftovers become way more interesting than you’d expect, and there’s one little move I do that makes folks ask for the recipe again, every time.

I’m not saying it’s perfect, I mess up sometimes, but this one usually saves the night, fast and surprisingly tasty.

Ingredients

• Lean, high protein center of plate, cooks fast but can dry if overcooked.
• Monounsaturated fat, heart friendly in moderation, adds richness and helps browning.
• Low calorie, immune boosting compounds, gives savory pungent zip to the roast.
• Adds sweet caramel notes and helps form a caramelized crust, increases carbs.
• Tangy vinegar bite and umami, lifts flavors fast without adding many calories.
• Smoky slightly sweet spice, deepens color and gives warm earthy flavor.
• Good source of fiber and potassium, they soak up juices make dinner hearty.
• Sweet and fibrous, full of beta carotene, roast to tender sweet bites.
• Adds savory moisture, deglazes pan and keeps roast juicy, choose low sodium.

Ingredient Quantities

• 2 to 3 lb boneless pork loin roast trimmed
• 2 tbsp olive oil
• 4 cloves garlic minced
• 1 tbsp Dijon mustard
• 2 tbsp packed brown sugar
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary crushed
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup low sodium chicken broth
• 1 tbsp unsalted butter
• 1 large onion quartered (optional)
• 4 medium carrots cut into large pieces (optional)
• 1 lb baby potatoes halved (optional)

How to Make this

1. Preheat oven to 400°F. Pat the 2 to 3 lb pork loin roast dry with paper towels and tuck any thin bits under so it cooks evenly.

2. Mix 2 tbsp olive oil, 4 cloves minced garlic, 1 tbsp Dijon mustard, 2 tbsp packed brown sugar, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp crushed dried rosemary, 1 1/2 tsp kosher salt and 1 tsp black pepper in a small bowl to make a paste.

3. Rub that paste all over the pork, pressing it into the meat so it sticks. Let it sit at room temp for 10 minutes if you got time, or go straight to the next step.

4. Heat a large oven safe skillet over medium high heat, add a little olive oil and sear the roast 2 to 3 minutes per side until browned, using tongs so it gets color all around. Dont skip this, it adds flavor.

5. If using veggies, toss 1 large quartered onion, 4 medium carrots cut into large pieces and 1 lb baby potatoes halved with a drizzle of olive oil, a pinch of salt and pepper and spread around the roast in the skillet or roasting pan.

6. Pour 1/2 cup low sodium chicken broth into the bottom of the pan (not over the roast), add 1 tbsp unsalted butter cut into pieces over the broth so it melts and keeps the roast moist.

7. Roast in the oven until an instant read thermometer in the thickest part reads 145°F, about 20 minutes per pound as a guideline. Start checking early, ovens vary.

8. Remove the roast to a cutting board and tent loosely with foil, rest 10 minutes. While it rests spoon pan juices into the skillet and simmer for a minute or two to concentrate, whisk in any melted butter if needed to make a quick sauce.

9. Slice pork against the grain, serve with roasted veggies and drizzle with the pan sauce. Leftovers are great shredded for sandwiches or reheated with a splash of broth so it doesnt dry out.

Equipment Needed

1. Oven (preheat to 400°F)
2. Oven safe skillet or roasting pan
3. Instant read meat thermometer
4. Tongs
5. Cutting board
6. Sharp chef’s knife
7. Small mixing bowl and a spoon for the paste
8. Measuring spoons and a 1/2 cup liquid measuring cup
9. Paper towels and a clean kitchen towel for tenting

FAQ

Weeknight Winner: Quick & Easy Pork Roast Recipe Substitutions and Variations

• Dijon mustard: swap with whole-grain or yellow mustard, or 1 tsp mustard powder mixed with a splash of water.
• Brown sugar: use coconut sugar 1:1, or honey/maple syrup at about 3/4 the volume (so 2 tbsp brown sugar = ~1 1/2 tbsp syrup) and reduce the broth a bit.
• Smoked paprika: if you don’t have it use regular paprika plus a pinch of ground cumin for depth, or chipotle powder for smoky heat (start small).
• Low sodium chicken broth: substitute equal amount vegetable broth, or 1/2 cup water plus 1/2 tsp chicken bouillon, or regular chicken broth and skip adding extra salt.

Pro Tips

1. Salt ahead of time for bigger flavor and juiciness. Sprinkle kosher salt over the whole roast and refrigerate uncovered for 12 to 24 hours if you can, it dries the surface a bit and makes a better crust when you sear. Use about 1/2 to 3/4 teaspoon of kosher salt per pound, then bring the meat back up to room temperature before cooking.

2. Use an instant read thermometer and plan for carryover cooking. Pull the pork when the thickest part reads about 140 F, tent it loosely with foil and let it rest 10 minutes so it finishes at 145 F, that way you avoid overcooking the lean loin.

3. Maximize the sear and the pan fond, dont skip little tricks. Pat the roast very dry first, get the pan properly hot, and brown all sides so you get deep color and tasty bits stuck to the pan; those bits are the base for your sauce. While roasting, spoon some of the pan juices over the top once or twice so the rub stays moist and the glaze clings.

4. Handle the veggies and sauce like a pro. Cut root veggies bigger than you think so they dont turn to mush, or roast them on a separate sheet if you want extra caramelization; when making the pan sauce deglaze with broth or a splash of white wine, reduce it to concentrate, then whisk in cold butter off the heat and a little acid like apple cider vinegar to brighten it up.