Roast Pork

Roasted pork is an all time favorite in many cultures. It is a simple recipe with a superb outcome. One of the secrets to the roast of pork lies in the rub. It’s my belief, at least with most meats, you can never go wrong with a thyme, rosemary, garlic, salt, and pepper rub. Make sure the meat is at room temperature and you massage the spices into the meat well. I use my hands and ensure that I get it into every nook and cranny. You can, of course, adjust the spices according to your taste. If you have enough time, wrap the roast in aluminum foil and place it in the fridge for a few hours or even overnight. If you don’t have time to do this, make sure you wrap the pork in two or three layers of foil before baking it. This will keep the roast moist while allowing the juices to soak into the meat as it roasts in the oven. The last tip is to allow the pork to rest for about 20 minutes after removing it from the oven.

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1. Combine all the dry spices in a bowl. If you are using garlic powder, add it in, as well. Brush olive oil over the meat. Apply the crushed garlic to it and massage it in. Apply the spices and thoroughly massage the them into the meat. Repeat this process for the other side.
2. Wrap the roast into 3 – 4 layers of aluminum foil and place it in the fridge for 2 or 3 hours – overnight is preferred. This step is not absolutely necessary but is preferred.
3. Remove the roast from the oven and place it into a preheated oven set at 350°F for about 3 hours or until it reaches an internal temperature of 160 degrees. It is pretty safe to use 45  minutes to an hour per pound with your oven set at 350 degrees as a rule of thumb –  the cooking time is a little slower due to the meat being wrapped in foil.
4. Remove the roast pork from the oven and allow it to rest for 15 to 20 minutes. Slice it into serving pieces. Serve this up with your favorite side dishes of potatoes and fresh vegetables.