How To Cook A Pork Roast So That It Is Not Dry?
In the tenderloin or in the loin, the pork roast is a good piece of meat because it is both tasty, convivial and economical. Its only drawback is that it sometimes tends to dry out when cooked in the oven or casserole. If you want to avoid this inconvenience, follow our advice! We explain how to cook a pork roast so that it doesn't dry out.
Ingredients
Here are the ingredients needed to make a not-dry pork roast for 4 people:
a 500 g pork roast
10 g of butter
1 tablespoon of olive oil
2 shallots
1 nice clove of garlic
1 sprig of thyme
1 pinch of salt
½ cube of chicken stock
15 cl of boiling water
To note: for this recipe, I used 150 ml of poultry broth reconstituted from a cube. But you can also replace half the broth with 75 ml of white wine.
Material
The first tip to know in order to cook a pork roast so that it doesn't dry out is the cooking equipment. The ideal is to use a cast iron or stainless steel casserole dish that can go in the oven.
In fact, the best cooking method for a tender, moist pork roast is to cook it in two stages.
You start by browning the meat in the casserole, on the baking sheet over medium heat, before putting the casserole in the oven to continue cooking.
To cook a pork roast and prevent it from drying out, remember to take the meat out of the refrigerator 30 minutes in advance to avoid thermal shock.
1- Take the roast out of the refrigerator 30 minutes before cooking.
2- Heat the cast iron casserole dish over medium heat.
3- Add the knob of butter and the tablespoon of olive oil.
4- When the butter has melted, brown the meat on all sides, for about 2 minutes per side.
5- At the same time, heat your oven to 210°C.
Preparation of the broth
The second tip to know about cooking a pork roast and keeping it from drying out is to add chicken stock to the bottom of the pot.
1- Heat 15 cl of water in a kettle.
2- Let the bouillon cube dissolve in the boiling water, stirring well with a whisk.
Preparation of the roast
To make a good, flavorful pork roast, you also need to add aromatics.
1- Chop the shallots. Crush the garlic clove with the palm of your hand without peeling it.
2- When your pork roast is browned on all sides, add the chopped shallots, the pinch of salt, the unpeeled garlic and the sprig of thyme in order.
3- Pour the broth into the casserole and scrape the bottom of the casserole with a spatula to deglaze the cooking juices.
4- Close the casserole and put it in the oven.
Cooking the roast
Another tip to know about cooking a pork roast to avoid dryness is to adapt the cooking time to the size of the roast.
On average, we recommend 1 hour cooking time for a 1kg roast. After browning it on all sides in the casserole, place it in the oven for 15 minutes at 210°C, then 30 minutes at 180°C.
For my 500g roast, I adapted the cooking time as follows: 10 minutes at 210°C, then 20 minutes at 180°C.
Finally, to keep your roast tender and juicy, the last tip is to let it rest for 15 minutes before cutting and serving.
