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Oven Pork Roast

Easy Juicy Oven Pork Roast (Simple Homemade Method, Quebec-Style)

Oven pork roast is a reliable, all-season main dish you can make when you want something warm, simple, and satisfying without spending the whole day in the kitchen. A well-seasoned roast cooks gently until juicy, then rests before slicing—perfect for a Sunday dinner, a family supper, or leftovers that turn into great lunches all week.
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Temps de préparation 15 minutes
Temps de cuisson 45 minutes
Catégorie Main Course
Cuisine Worldwide
Portions 4 Portions
Calories 350 kcal

Ingrédients
  

  • 2.5 –3 lb pork roast pork loin roast or pork shoulder/pork butt
  • 1 tbsp neutral oil or butter
  • 1 large onion sliced
  • 3 garlic cloves lightly crushed
  • 1 cup chicken broth or water
  • 2 tsp salt adjust to roast size
  • 1 tsp black pepper
  • 1 tsp dried thyme

Optional maple-mustard finish

  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1/2 tsp paprika optional

Instructions
 

  • Preheat oven to 350°F. Pat pork dry with paper towel.
  • Season with salt, pepper, and thyme. Optional: brush lightly with Dijon mustard and maple syrup (add paprika if using).
  • Optional sear: Heat oil in a skillet over medium-high heat and sear pork 3–4 minutes per side until browned.
  • In a roasting dish, add onion and garlic. Pour in broth. Place pork on top.
  • Roast until the center reaches 145°F (use a thermometer; time varies by cut and thickness).
  • Remove from oven, tent loosely with foil, and rest 10–15 minutes.
  • Slice against the grain. Spoon pan juices over the pork. Optional: simmer juices 3–5 minutes to reduce, and thicken lightly if desired.

Notes

Substitutions and variations

  • Pork loin vs shoulder: loin needs stricter temperature control; shoulder is more forgiving
  • Broth: water works, just season confidently
  • Thyme: rosemary, sage, or herbes de Provence all work
  • Mustard: Dijon, grainy mustard, or even a mild yellow mustard in a pinch
  • Maple syrup: honey works, but maple gives that subtle Canadian edge

FAQ

What internal temperature keeps pork roast juicy?

For a sliceable roast, aim for 145°F in the center, then rest 10–15 minutes. That’s the simplest way to avoid dryness.

Can I prep the roast in advance?

Yes. Season the pork the night before and keep it covered in the fridge. The next day, take it out 20–30 minutes before roasting.

Can I cook it covered?

Yes—covered roasting reduces moisture loss. If you want more browning, uncover for the last 15–20 minutes.

How long will leftovers keep?

3–4 days in the fridge. Reheat gently with a spoon of pan juices so it stays moist.

Can I use this method for pulled pork?

That’s a different intent. For shreddable pork, you cook shoulder much longer to a much higher internal temperature (typically around 195–205°F). This recipe is for juicy slices, not pulled pork.
Mots clés Porc