I’ve been wanting to make an oven baked pork roast for quite awhile, so I’m thrilled that I finally took the time to do it and I hope you love it! This recipe is a great one if you’re still hunting for what to make for Christmas dinner or even if you’re celebrating a nice New Year’s, but is also great for a family dinner.
What I love most about this dish is that it is simple enough for an easy weeknight dinner, but it also lovely enough to serve at a holiday meal. I previously made a five ingredient crock pot pork roast and potatoes, which has become a family favorite of ours. Ben (as well as several other kids I know actually love pork, so yay to protein kids will actually eat.
My father-in-law shared his ham marinade with me, which this recipe is based on. It’s sooo good. I was originally going to try to make a ham recipe, but they weren’t in season and didn’t have any at three different grocery stores, so I made this amazing roast.
Be sure to have your meat thermometer ready for this meal because the cook time will depend on the size of your pork. Additionally, every oven varies slightly. Your goal is an internal temperature of 145 degrees.
Glazing the pork is what gives it the beautiful golden brown crust that you will end up with. When pouring sauce on top of roast, lift the roast so sauce goes underneath and pork doesn’t stick to pan. This is a great tip to avoid future frustration! And once you’re done baking the pork, be sure to serve it alongside its juices so your guests or family can enjoy every bit of that tasty glaze.
There are a number of glazes you can use for pork, such as a balsamic glazed pork that I’ve previously made, but the one I chose this one because the glaze has a little zest to it. The combination of the mustard and Worcestershire give it a great kick.
Other recipes you might enjoy:
- Sheet Pan Pork Chops Sweet Potato and Fennel Dinner
- 5 Ingredient Crock Pot Pork Roast and Potatoes Recipe
- Five Ingredient Fridays-Balsamic Glazed Pork Tenderloin
Oven Baked Pork Roast
- 2-3 lb. pork loin boneless center cut roast
- 1/4 cup orange juice
- 3 tablespoons brown sugar
- 1 tablespoon molasses full flavor
- 1 tablespoon worcestershire
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- Preheat over to 425
- In a small bowl, combine orange juice, brown sugar, mustard, worcestershire and salt. Whisk.
- Reserve 1/3 liquid for halfway through the cooking so you can re-glaze.
- Place in oven, on top shelf, for 15 minutes.
- Lower oven temperature to 375 and continue cooking until internal temperature is 145 degrees.
- Bake for about 15 minutes per pound. To note, this pork took 50 minutes total to cook and it was 2.4 pounds.
- Remove from oven.
- Loosely tent it with foil and let it rest for 10 minutes
- Slice and enjoy. Serve with pan juices.
My roast was the same size as yours (2.27) so I roasted it for 45 hoping not to dry it out. It was dry anyway. I was excited about the glaze as it had my favorite ingredients but it seemed very watery. I wondered if there should have been olive oil in it. Oil sure would have helped keep it moist.
I’m so sorry that yours dried out, mine is always juicy and tender when I use this recipe. I would definitely say that if you think oil would have helped, add a little oil, I’d add 1 tablespoon! Thanks for the feedback