Cooking roasts has become something of a lost art. Intimidated by the sheer size and price of beef and pork roasts, modern cooks more often opt for smaller cuts. Yet a dish such as pork sirloin roast with the bone-in is a straightforward, no-fuss dish.
This bone-in pork roast recipe rewards busy families with not only a roast fit for a formal Sunday dinner, but enough meat left over for sandwiches and casseroles later in the week.
Modern cuts of pork roast are leaner than they once were, calling for shorter cooking times at lower temperatures to retain moistness. Invest in a meat thermometer to ensure the roast reaches a safe internal temperature. The minimum safe internal temperature for pork is 145 degrees Fahrenheit, according to the Academy of Nutrition and Dietetics.
Make a simple pork sirloin roast recipe or try brining the roast before roasting for extra flavor and tenderness.
Read more: How to Make Oven-Baked Boneless Pork Chops
Bone-In Pork Roast Recipe
Step 1: Brine Your Pork
Brine the pork prior to roasting, if desired. Prepare your brining bag by lining a bucket or stockpot with the bag for extra sturdiness. Place the roast in the bag with water and brining seasonings; then tie or seal the bag closed and refrigerate for about six hours.
Step 2: Bring to Room Temperature
Remove the pork from its brining bag and dry thoroughly. Leave it out to sit for 30 minutes to allow it to come to room temperature and preheat the oven to 450 F.
Step 3: Remove Some Fat
Examine the roast to determine how much fat it has and where. A naturally marbled pork roast needs to have excess surface fat removed; simply slide a knife under the fat layer and remove some or all of the fat.
A roast without fat running through it needs to retain a 1/8-inch layer of surface fat and may require a coating of olive oil if it doesn't have enough surface fat.
Step 4: Tie It Up
Wrap a series of string circles along the length of the roast, if desired. Slide lengths of kitchen string or twine under the roast and tie them at the top.
In general, boneless and crown rib roasts require this step more than bone-in pork roasts, but some cooks use it for bone-in roasts to maintain the pork's tidy shape.
Step 5: Add Some Seasonings
Rub the pork roast with your choice of dried seasonings. Salt and pepper are standard seasonings, but you might want to reduce your salt and substitute dried herbs such as rosemary or sage. According to the American Heart Association, healthy adults should consume no more than 2,300 milligrams per day.
Step 6: Place Meat in Pan
Set the roast on a cooking rack inside a roasting pan.
Step 7: Sear Your Meat
Sear the pork. While searing may be accomplished in a large pan on the stove, oven searing requires fewer pots. To sear the pork, put it in the 450 F oven for 25 minutes.
Step 8: Cook in Oven
Lower heat to 350 F and continue cooking the pork roast. According to the USDA Food Safety and Inspection Service, you should plan on a bone-in pork sirloin cooking time of 20 minutes per pound. A 5-pound roast, for example, will need about 100 minutes of total cooking time, which includes the searing time.
Step 9: Check the Temperature
Check the roast after it has been cooking at 325 F for 75 to 100 minutes, depending on the size of the roast. Open the oven door and pull the oven rack out partway to check the roast's internal temperature.
Place the cooking thermometer in the roast to determine if it has reached between 150 and 155 F. Pierce the roast with an oven fork to see if the juices run clear to help verify that the meat has thoroughly cooked. Remove the roast from the oven once it reaches the optimal internal temperature.
Step 10: Let the Meat Stand
Let the roast stand for about 10 minutes. Then check the internal temperature again to ensure a final internal temperature of 160 to 165 F.
Step 11: Carve and Serve
Carve the roast. For a well-rounded meal, serve your bone-in pork roast with potatoes and carrots, or other vegetables of your choice.
Note that the pork will most likely be white. However, the Cooperative Extension System warns that pork color is not a reliable indicator of doneness. Fully cooked pork can still have a pink tint.
Read more: How to Cook a Chuck Roast Perfectly
Things You'll Need
Brining ingredients (optional):
Large freezer or food-grade plastic bag
2-gallon bucket or stockpot
1 gallon water
1 cup kosher salt
1 cup brown sugar
Large bunch thyme, rosemary or sage
Salt and pepper
1 tablespoon pink or black peppercorns
Paper towels or clean dishcloth
3- to 5-pound bone-in pork roast
Paring or trimming knife
Kitchen twine (optional)
Olive oil (optional)
Roasting pan with cooking rack
After removing the roast from the oven, lift the roasting rack away from the roasting pan to give you access to the accumulated drippings at the bottom of the roasting pan. Follow your favorite gravy recipe that incorporates the drippings.
Do not prick the roast more than once or twice during the cooking process. Excess piercing of the skin with a knife or carving fork will drain the pork of some of its juices.
Thermometers work best when placed directly into the meat rather than near a bone. Nearby bones will cause the thermometer to register a falsely high temperature.
To avoid potential food contamination, do not carve or serve the cooked pork on the same surface you used to prepare it prior to cooking.