High-Temp Pork Roast

I was skeptical that I could cook a piece of pork, that wasn’t like shoe leather. So, I was quite surprised when this one came out perfectly. The pork loin was 1.5 lbs, so I cooked it for 16 minutes at 500, and then turned off oven for 30 minutes, then pulled it out and let it rest for 20 minutes. It was fantastico! The only thing I didn’t get perfect, was the outer seasoning crustiness. It was kind of soft, but very flavorful.

I’ve used this method several times and it’s our favorite way to cook a roast for slicing. Delicious!

Used 2.2 lbs pork loin, with my coffee steak rub as I have no idea what montreal steak seasoning tastes like. Tried medium well timing, and it was not fully cooked. Next time I’ll try with the pizza stone in oven. When I opened the door it was barely warm inside the oven. Will make it again. Left overs sliced in the air fryer also made a nice dinner couple days later.

This is an easy recipe to make, and a great tasting pork roast! It could be a weeknight dinner option because of the time it takes to make. Try it out!

Very easy to make, and delicious! Make sure cooks use a metal pan, nothing glass!

My husband and I loved it! Delicious. The only thing, with a small roast why 1/4 cup of Worcestershire sauce? I brushed on plenty and then dumped a little on. I did use crushed fresh garlic. I cooked as in directions! Fantastic. As a side, I cut up two potatoes and small of the small carrots. Cut potatoes in half then diagonal cuts and diagonal cuts on carrots. Melted little over a Tbls of bacon fat in my pan for my toaster oven. The remaining dry seasonings, I didn’t use on the roast I put on the carrots and potatoes. Marvelous!

My husband loved this. So simple I felt guilty accepting the compliment. I made a change that disappointed me. I seared the roast before putting it in the oven. Happy that the oven was turned off to cook with residual heat as even then the fat layer on top burned. The rest of the roast was delicious. The searing was too much for it and had I left it in a hot oven we woulda had to go out to dinner! I’ll definitely make this again but will follow the original recipe more closely!

The cooking instructions are fabulous. I got a crispy juicy pork roast. You can use any seasonings you like but just follow the cooking instructions. I was so happy with this recipe because my family loves the crispies and you can’t get them by cooking at lower temps. I used a 2.5 pound pork loin bone in roast with a nice side of fat. It came out PERFECT.

Excellent dish.

I never have any rubs around the house. Made a solution of chopped garlic/black pepper with the worcestershire sauce. Very good outcome with a 9 pound shoulder.

Very good! I’ve been a fan of the high-temp method for years. Had never used it to cook a pork roast until now. Turned out great!

I made a high temp 5# pork shoulder blade roast tonight and it was delicious! I adjusted cooking times and time left in oven according to the Cook’s Notes. I covered the meat with Worcestershire then a McCormick’s Brown Sugar Bourbon rub, garlic salt and fresh ground pepper before putting it on a rack in roasting pan and into the oven. I also made a cup of chicken bouillon and mixed in some of the rub and poured into the roasting pan before putting it in the oven. It had a nice crispy crust on the outside and was tender and juicy inside, and so flavorful! I’ll be making this again for sure!

This did not work at all! I followed the directions for time and size for “well-done”(I had a 5.5 lb roast). When we cut it, it was raw. We had to slice the best we could and cook the slices in the microwave in order to have dinner. Will not be doing this again

Delicious!

Okay, but a bit tough. It had great flavor though. I used a spicy Montreal Seasoning because that is what I had.

First time I tried this high temp method. Result the most tender pork roast I have ever tasted ! Fabulous recipe I will try with different rub next time ! Loved it !

I used this recipe to cook a 7 lb Bone-in Duroc Pork Shoulder Roast. It turned out moist and very tasty! I used the cooking time guideline for ‘well done’ in the “Cook’s Notes” since my husband prefers his pork cooked thoroughly. So for my roast that meant 1 hr and 38 mins at 500F and then 2 hours and 20 minutes to rest in the oven after turning it off. Not once did I open the oven door during the entire time. I think it’s very important that the pork roast is fully thawed when using this technique (which mine was). I also used a mix of McCormick’s original Montreal steak seasoning and spicy Montreal steak seasoning. This combo was awesome. I will definitely be making this recipe again with the other rubs I just ordered. Thank you for sharing this recipe!

A fantastic, bullet-proof recipe! And feel free to experiment with the rub. I used turbinado and it helped make a great, sweet bark.

I never stick to the “recipe” when I cook, but this is great if you need a starting point for high temp roasting. The most important part of this is the COOK’S NOTES. You must follow the times and temperature per pound pretty exactly to get an amazing high heat roast, and this one delivers. Take into consideration the SHAPE of your roast- ie, if it’s flat instead of round you will need a bit less time. And whatever you do, don’t be tempted to open the oven… that said, if you really like meat like me, you can grill up those $5/lb t-bones steaks (when they’re on sale) or high-heat a pork roast for less than $2/ pound boneless (in Texas). My husband slices up the leftovers in the morning to fry for breakfast, and it smells like bacon. Yum!

I use this method all the time for beef roast. This was really good and will for sure make again.

It was very good. The only change I made was less black pepper and more garlic since we don’t enjoy spicy food.