Pan-Roasted Pork Perfection

Roasting pork in a pan is a great way to get a tender, juicy, and flavourful meal. This method involves searing the meat in a hot pan to lock in the juices and create a delicious crust, before transferring the pan to the oven to finish cooking. The result is a crispy exterior with a soft, juicy interior – perfect for a simple yet impressive dinner.

There are a few key steps to follow for the perfect pan-roasted pork. Firstly, it's important to let the meat come to room temperature before cooking, and to preheat your oven. You'll then want to season the pork generously and sear it in a hot pan, using tongs to turn it so that all sides are browned. This step is crucial for locking in the juices and creating a tasty crust.

Next, transfer the pan to the oven and roast for around 30 minutes, or until the pork reaches the desired internal temperature. The exact cooking time will depend on the size and thickness of your cut. Finally, let the meat rest before carving and serving. This step is important as it allows the juices to redistribute, ensuring your pork is juicy and tender.

With this method, you'll get a delicious, crispy exterior and a soft, juicy interior – perfect for an easy yet impressive meal.

Choosing the right cut of pork

Type of Cut

The type of cut you choose will depend on the desired outcome and your personal preference. Pork shoulder, for instance, is a popular choice for pulled pork due to its high fat content, which adds flavour and moisture. It is also a relatively inexpensive cut. The pork shoulder is usually divided into two cuts: the Boston butt (or Boston roast) and the picnic roast, with the former being the preferred choice for barbecue-style cooking due to its rectangular shape and even fat marbling.

Quality Indicators

When selecting pork from the butcher or supermarket, look for firm, deeply coloured pink flesh. Damp, pale, or soft meat may indicate factory farming. Organic or pasture-raised pork is ideal for optimal results. Additionally, choose a cut with a good balance of fat and meat, as fat contributes to flavour and moisture.

Bone-In or Boneless

The choice between bone-in and boneless pork depends on your intended cooking method and personal preference. Bone-in cuts, such as pork chops, tend to be juicier and more flavourful, especially when grilled, broiled, or pan-fried. Boneless cuts, on the other hand, are more convenient for certain dishes and can be pounded to make them even more tender.

Cooking Method

Consider the cooking method you plan to use before selecting your pork cut. For example, pork tenderloin is best when pan-seared, grilled, barbecued, roasted, or broiled, whereas pork shoulder is ideal for slow cooking methods like braising or pulled pork.

Weight and Size

The weight and size of the pork cut are important considerations. For a pan-roasted pork dish, choose a cut that is not too thick, as thicker cuts may require different cooking times and temperatures. Aim for a weight between 4 and 8 pounds, which will provide a good balance between cooking time and yield.

Remember, the key to choosing the right cut of pork is understanding the desired outcome and matching it with the unique characteristics of each cut. By considering factors such as fat content, bone structure, weight, and cooking method, you can select the perfect pork cut for your pan-roasted masterpiece.

Preparing the pork for roasting

Take the pork out of the fridge and let it sit: Remove your pork roast from the refrigerator and let it sit at room temperature for about 30 minutes to an hour. This step is important as it helps the meat cook more evenly.

Preheat the oven: Preheat your oven to the desired temperature, which can range from 375°F to 475°F, depending on the cooking method you choose.

Trim excess fat: If your pork roast has a thick layer of fat on the outside, use a sharp knife to trim it down, leaving only a thin layer. You can roast this trimmed fat separately to make delicious, crispy pork cracklings as a snack while you wait for your roast to cook.

Season the pork: In a small bowl, mix your desired seasonings. For a simple yet flavourful blend, combine salt, black pepper, and garlic powder. Sprinkle this seasoning mixture liberally all over the roast. You can also get creative and experiment with other seasonings like paprika, onion powder, cayenne pepper, dried oregano, or thyme.

Use a roasting pan: Place the seasoned pork roast in a large roasting pan, fat-side-up. You don't need to use a rack in the pan. Adding a thin layer of liquid, such as low-sodium chicken broth or water, to the bottom of the pan can help keep the meat moist and flavourful.

Note: If you plan to make gravy with the drippings, you may want to skip adding liquid to the pan, as it will dilute the flavour of the drippings.

Now that your pork is prepared and ready to roast, you can choose to cook it using methods like the traditional sear-and-roast or the reverse sear method, depending on your preference and the cut of pork you're working with.

Cooking the pork on low heat

Firstly, take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat your oven to 300-350°F. If your pork roast has a thick layer of fat, cut most of it away, leaving a thin layer. You can roast this fat separately as a tasty snack!

Next, mix together your seasonings. A simple combination of salt, pepper, and garlic powder works well, but you can also add other spices like paprika, dried sage, or dried thyme. Rub this mixture all over the pork and spray or drizzle the top with olive oil.

Now, place your pork in a roasting pan, fat-side-up. You can add about half an inch of low-sodium chicken broth or water to the bottom of the pan to keep things moist and help create delicious gravy later. Put the pork into the oven, uncovered, and cook for about 40 minutes per pound, or until an instant-read thermometer reaches an internal temperature of 145-180°F for tender, slow-cooked pork.

During cooking, keep an eye on the broth/water in the pan. If it evaporates, add more to prevent the pan drippings from burning. This will also help to dissolve any browned bits on the side of the pan, adding flavour to your gravy.

Once your pork reaches the desired internal temperature, remove it from the oven and let it rest for 20-40 minutes. This is an important step, as it allows the juices to redistribute and settle, making the meat juicier. Use this time to make your gravy and any side dishes.

Finally, if you want an extra crispy crust, crank your oven temperature up to 475°F and return the pork, uncovered, for 10-20 minutes, until the outside is nicely browned. Then, carve and serve immediately. Enjoy!

Resting the pork

Firstly, transfer the meat to a cutting board or plate. Tent it with foil to retain heat and let it rest for at least 10-15 minutes. This will also give the roast pork loin time to rest without being overcooked by the hot pan. As a rule of thumb, allow approximately 4 ½ minutes of resting time per pound of meat.

You might be wondering if the roast will get cold while resting. Don't worry, it will actually stay warm inside for a long time. If you are concerned, you can always pop it back into the oven for a few minutes to reheat it before serving.

Use this resting time to finish off your side dishes and make a gravy using the drippings from the roasting pan.

Reverse searing the pork

Reverse searing is a great way to cook pork and get that perfect juicy, tender meat with a nice brown crust on the outside. Here is how to do it:

Preparation

Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat the oven to 300°F. If your pork roast has a thick layer of fat, cut most of it away so that it’s a thinner layer. You can roast the fat separately and enjoy it as a snack while waiting for your pork to cook.

Seasoning

Mix together salt, pepper, and garlic powder in a small bowl and sprinkle the mixture all over your roast. You can also add other seasonings of your choice.

Cooking the Pork

Place the pork in a large roasting pan, fat-side-up, and add about half an inch of low or no-sodium chicken broth to the bottom of the pan. Roast the pork uncovered for about 40 minutes per pound or until an instant-read thermometer reaches 180°F. Keep adding broth whenever the previous batch evaporates to prevent the meat from drying out.

Resting the Pork

Once the pork reaches 180°F, take it out of the oven and let it rest for 30-40 minutes. This is an important step as it allows the juices to redistribute and results in a juicier, more flavourful roast.

Reverse Sear

Preheat the oven to 475°F. Put the roast into a clean roasting pan or baking sheet and place it into the hot oven for 13-17 minutes, uncovered. You want the outside to get nice and brown and the fat to get crunchy.

Carving and Serving

Carve the roast immediately and serve. There is no need to let it rest again after the reverse sear. Enjoy your perfectly cooked pork!

Frequently asked questions