cooking a pork roast... sear the meat?

I

iliveinthehood

New member
im cooking a pork roast tonight for dinner, and I wanted to try to sear the meat before I cook it in the oven, because last time it came out without any color on it and it was kind of dry.

do i season it with all my seasonings before or after I sear it? How long should I cook in the oven and at what temp after its been seared? Does anyone know of an easy glaze to put on it after its been seared that's made with stuff I have in the kitchen (no special vinegars or mustards) or any particularly good/easy recipes of seasonings and stuff?
 
Season liberally all over with salt, black pepper, garlic powder and powdered sage. Let it sit outside the refrigerator an hour before roasting.

To roast: preheat oven to 450 F degrees*. Put roast in roasting pan fat/skin side up. Place it in the oven so that it is in the center - sometimes the rack position just below the center works well. Immediately decrease the oven temperature to 325 F degrees and roast 45 - 50 minutes per pound. It should be pretty dark and it will shrink. If your roast has a bone, twist it - and if it comes out easily, the roast is done.

Remove roast from oven and cover. Allow to sit at least 30 minutes, but it's better to let it sit an hour. Your roast should pretty much fall apart as you cut it. After you're done, season the meat one more time to taste with the spices mentioned earlier. I tend to serve the pork as pulled pork (shredded pork) with BBQ sauce, but as long as the seasoning is done well, the pork will taste good on its own.

*(The step where you preheat the oven to 450 F degrees is so that the oven will sear the meat for you.)

PS - one important note: when shopping for a pork roast, look for one with lots of marbling and a good thick layer of fat on one side. It makes for a more tender, juicy roast.
 
Back
Top