Pork roast in the oven

Name: Pork roast in the oven
Total time: 2 h 30 min
Yield: 20
Ingredients: pork ham weighing 2-3 kg; 5-7 garlic cloves; 2 tsp coriander seed; 2–3 st. l. olive oil; salt; freshly ground black pepper

Cookinero 30 December 2022

Pork ham cooked in the oven is good both as an excellent hot dish on the festive table, as well as for a snack or for making sandwiches. All in all, a versatile dish! By the way, the cost of industrial-made boiled pork involuntarily suggests trying to cook it at home. And this, by the way, is not at all difficult, especially if you have our proven recipe at hand. Pork ham in the oven will cost much cheaper than store-bought, but it will turn out tastier, more tender and more fragrant.

How to cook Pork roast in the oven

Step 1

Prepare the garlic for the pork tenderloin. Clean it and cut into thin sticks.

Step 2

Trim excess fat and membranes from pork. Make a puncture on the meat with a long knife and, without removing it, turn it to form a small hole. Insert the garlic into the hole. In this way stuff all the meat.

Step 3

Mix salt and black pepper and rub the pork. Brush with olive oil. Crush the coriander seeds in a mortar into large crumbs and roll the ham.

Step 4

Tie the pork with cooking twine so that the piece is of the same thickness. Leave to marinate for a period of 3 hours to 2 days.

Step 5

Preheat oven to 220°C. Put the pork in a mold and place in the oven. Bake for 15 minutes, then lower the temperature to 160°C and continue baking until done. Calculate the cooking time using the following formula: for every 500 g of raw meat - 20 minutes and another 30 minutes for the whole piece. That is, with a ham weight of 2 kg, you will need 2 hours. From time to time, pour the meat with the resulting juice.

Step 6

Cover the cooked pork tenderloin with foil and leave to cool completely. To cut the meat well, you can put it under oppression. To do this, put a cutting board on a piece of meat, place a load and leave for 8 hours.

Pork roast in the oven - FAQ About Ingredients, Baking Time and Storage

Can I use different spices instead of coriander seeds?

Yes, you can substitute coriander seeds with other spices like fennel seeds, caraway seeds, or even a pre-made pork rub for a different flavor profile.

How long can I store leftover pork roast in the refrigerator?

Properly stored, cooked pork roast will last for 3-4 days in the refrigerator. Ensure it's in an airtight container to maintain freshness and prevent it from drying out.

Can I freeze the cooked pork roast?

Yes, you can freeze the cooked pork roast. Wrap it tightly in plastic wrap, then in aluminum foil or place it in a freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

What's the best way to reheat the pork roast without drying it out?

To reheat, wrap the pork in foil with a little broth or pan juices to keep it moist. Reheat in a low oven (around 160°C) until warmed through. You can also reheat slices in a skillet with a bit of oil or butter.

What are some good side dishes to serve with pork roast?

Pork roast pairs well with roasted vegetables (like potatoes, carrots, and Brussels sprouts), mashed potatoes, gravy, applesauce, or a simple salad.

How can I make this recipe low-carb?

This recipe is naturally relatively low-carb. To further reduce carbs, ensure you are using a sugar-free spice rub (if using a pre-made one) and serve with low-carb vegetables like broccoli, cauliflower, or zucchini instead of potatoes or other starchy sides.

What if I don't have cooking twine?

If you don't have cooking twine, you can try using butcher's string or even carefully placing the roast in the baking dish so it maintains a relatively uniform shape. The twine helps it cook evenly, but it's not absolutely essential. Avoid using synthetic string.

Can I marinate the pork roast for longer than 2 days?

While marinating for up to 2 days is ideal, marinating for longer periods (e.g., 3 days) is generally safe as long as the pork is properly refrigerated. However, extended marinating, especially with acidic marinades, can sometimes affect the texture of the meat, making it slightly mushy.

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