Is your pork roast dry sometimes? A pork roast makes a delicious and affordable meal but dry pork roast is not that appetizing. By serving a pork roast that melts in your mouth, you can turn a standard weekday meal into a Sunday meal during the week. But even when you buy high quality pork, this can happen so check our cooking tips below to make sure your pork roast is moist and tender every time. Then serve it with carrots, lentils, or a good gratin Dauphinois (not too often thought!) – si bon! And leftovers are also a great substitute to lunch meat – top it with a good Dijon mustard and voilà! Enjoy and bon appétit!
Cooking Tips for a Moist and Tender Pork Roast
Art of the Home Cooking Tips for a Moist and Tender Pork Roast
- Take your pork roast out of the fridge 30 minutes before cooking.
- In a heatproof pot (with lid) or cast iron pot (we use our flame 5 qt. oval Le Creuset French oven for small roasts and our 7 1/4 quart round Le Creuset French oven for bigger roast or when we double up), brown your pork roast on all sides.
- Remove and deglaze under medium-high heat (by gently scrapping the bottom to remove the tasty caramelized pork bits – you can also add a few diced carrots,diced onions, a couple garlic cloves, an/or some herbs but that’s optional) with about one glass of water. Return pork roast to the pot, fat side up.
- Cook covered in a preheated oven à feu doux. Low temperature is the key! We cook ours covered at 325 °F, flip it over and bast it with its juices mid-way thru cooking (although that is not a must). Cooking time will vary based on the size of your roast.
- Let your roast rest for about 20-30 minutes before slicing.