Roast pork is one of our family's favorites but if not cooked properly, it can be a little dry-ask me how I know! :( Which is why I was so glad that I finally learned to cook a juicy and flavorful pork roast. I combined a recipe from the Joy of Cooking, along with a recipe I had copied from an Amish cookbook many years ago and, unfortunately, didn't copy the name of the book, so I can't tell you where I got it. This recipe comes out great everytime I make it and I've made it several times, so I hope you will try it.
The first thing you need when roasting pork is a meat thermometer. There is really no other way to tell if it's just the right temperature. Otherwise you could end up with a pork roast that is either undercooked or overcooked.
1 (3-pound) boneless pork loin roast (a larger roast can be used but it will take longer to cook through)
1 tablespoon olive oil
1 tablespoon each of: dried thyme, rosemary, sage, or Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, sliced
4 large potatoes, peeled and quartered (if the potatoes are cut any smaller they will be overcooked by the time the roast is done)
2 cups chicken broth
Preheat oven to 500 degrees F. Mix together the oil and seasonings and rub over the entire surface of the roast. Place the meat in a roasting pan and roast for 10 minutes. Add the potatoes, onions, and broth and cover. Reduce the temperature of the oven to 250 degrees F. Roast until the meat registers 150 to 155 degrees, about 1 to 1 1/2 hours (the temperature will continue to rise about 5 to 10 degrees out of the oven). Remove the roast to a cutting board, cover loosely with aluminum foil, and let stand for 10 minutes. Slice thinly. You can remove the potatoes and onions with a slotted spoon to a serving bowl and thicken the broth, if desired.