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Seasoning Roast Pork

Seasoning Pork Roast

Seasoning Pork Roast

I must have been a vegetarian in a former life.  I’d rather cook anything besides meat most of the time.  My P.S. (Prefers Steaks/ hubby) brings home cuts of meat and I draw a blank.  I don’t naturally take to preparing slabs of animal.  Roasts are the most confusing for me.  I figure if I slice some onions and throw them over the chunk of meat in a roasting pan, I’m good.  My P.S. wants seasonings and rubs and stuff on the meat.  Again, I usually draw a blank.  I’m not rubbin’ any bloody meat!

I’d thawed a piece of meat my P.S. had labeled “2 lbs pork roast” for dinner the other night.  Aren’t there different kinds of pork roasts that need different kinds of cooking treatments?  I had no clue what kind of roast this was.  I could see it was one with a layer of fat on it and I knew from watching cooking shows that fat shouldn’t be removed.  The fat layer keeps the meat moist while roasting.

Place roast fat side down and sprinkle seasonings over the top.

Place roast fat side down and sprinkle seasonings over the top.

But I didn’t like to look at the fat so I put the roast fat side down in the enamel roaster.  I thought maybe it would crisp up and turn brown being next to the metal pan.  (That didn’t happen).  I decided to be confident and throw some seasonings on the roast and opened my spice cabinet.  Garlic powder, a little might be good.  Sprinkle, sprinkle.  Salt and pepper, generous sprinkles like they do on TV.

Hm, Smoked paprika.  I never use that stuff, let’s try some.  The smell alone was great, like a campfire.  Sprinkle, sprinkle.  Ok maybe some more, this smells so good.  More sprinkles.  Lastly I eyeballed the rosemary.  I wondered if it was a seasoning traditionally used with pork.  Oh well, sprinkle, sprinkle.  I was going to stop before I went over some imaginary line and made the roast taste like old hunting boots.  I added a half-inch of water to the bottom of the roaster. Done!porkroastseasoning3

Now came the bad part.  My P.S. had forgotten his hand-held computer on his route, in a store 40 minutes away.  He called and asked me to drive with him to retrieve it.  Uh, ok, about two hours of driving, so I had to put this roast on low.  Low and slow, don’t they roast roasts like that?  I put the lid on it and set the oven to 325°F.  I waved goodbye to my roast and crossed my fingers.

Two hours later we walked into a house that smelled of pure awesomeness.  Wow, did I do that?  I hoped it tasted as good as it smelled!  I’d also been in the middle of making a pot of corn chowder and that enhanced the wonderful scents that wafted around us.

Seasoning Pork Roast

Seasoning Pork Roast

I started the heat under the soup pot as the potatoes hadn’t softened enough before being shut off.  The roast looked delicious and I left it covered on the top of the stove.  I’d checked the roast’s temp on the thermometer and quit when it was rising past 175°.  Oops, overdone.  Couldn’t be helped.

I asked my P.S. to slice the pork roast as I put the finishing touches on the soup.  I was in a hurry and these pictures are a bit lacking in finesse.  I apologize for not plating it better.  There’s not a great deal you can do with sliced pork roast to make it pretty when you’re in a rush.  But the flavors, they spoke for themselves.  The seasonings had penetrated the roast and mixed well.  Amazing how that works.  A touch of smoke, a touch of rosemary, adequate salt and pepper, it was great!  Hey, I can do this!

Seasoning Pork Roast

Seasoning Pork Roast

In spite of the necessary time delay, the roast was so tender I could cut it with my fork.  That was a relief considering it had been in the oven a bit too long.  It was moist and I loved it.  I didn’t love it enough to eat pork roast leftovers, I’ll leave that to my P.S. who covets leftover roasts for sandwiches for breakfast.  In a former life he was definitely a caveman carnivore.

Smoked Paprika Rosemary Pork Roast

2 lbs pork roast
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon rosemary
water to cover the bottom of the roaster

Place roast fatty layer down in small roaster.  Sprinkle with seasonings.  Add water and cover pan.

Roast for 2 hours or until temperature is 155°F.  Proper temp is 160°F but it will rise more sitting covered on top of the stove.

Let roast sit for 10 minutes then slice as desired.

4 servingsTiara Logo


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