boneless pork roast

This tender, juicy boneless pork roast is coated in a delicious rub made with extra virgin olive oil, garlic, fresh herbs, and orange zest.

Garlic-Herb Crusted Boneless Pork Sirloin Roast

pork roast (pork sirloin)

extra virgin olive oil

garlic (pressed

salt

black pepper

sage (finely chopped)

rosemary (finely chopped)

thyme (finely chopped)

orange zest

Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme, and orange zest in a small bowl.

Preheat the oven to 350°F.

Using your hands, coat the roast completely with the prepared rub.

Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.

Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.

Remove from the oven, tent loosely with foil, and allow the roast to rest for 15 minutes before carving.

Slice and serve on a platter garnished with sprigs of fresh herbs.

Boneless pork shoulder roast as they do it in Bavaria. Known as Schweinebraten this traditional dish couldn&#x27;t be easier to make or taste more fulfilling. Plus - how to make pork gravy.

German Boneless Pork Shoulder Roast (Schweinebraten)

pork

cloves

tbsp cumin (seeds

tsp caraway seeds

tbsp coarse sea salt

tsp black pepper

12 oz dark beer (Marzen, Dunkel, bock

onion

sweet potatoes, (or more as needed)

Turn the oven on to 350 F. 

Grind the cloves, caraway seeds and cumin seeds...

Grind the cloves, caraway seeds and cumin seeds (if not using ground cumin) and mix them with the salt and pepper. 

Score the pork shoulder fat cap/skin. Rub it...

Score the pork shoulder fat cap/skin. Rub it well on all sides with the seasonings mix and place it in a roasting pan with a rack. Make sure that the pork is level, especially if it has the skin on (better crackling will develop). You can place garlic cloves underneath the meat to even it out and achieve a level top surface. 

Roast the pork shoulder in the middle of...

Roast the pork shoulder in the middle of the oven for about 1 hour. Just before taking it out peel and dice all the vegetables in 1 inch or so cubes. 

Place the vegetables around the meat and pour...

Place the vegetables around the meat and pour the two beers over them and the meat. 

Put the pork roast and the vegetables back...

Put the pork roast and the vegetables back in the oven and roast for 1 and a half more hours. About half way through check to see if the liquid is getting low. If so, add a bit more beer or a little bit of water. Baste the vegetables with the pan juices and continue to roast.

You may need to roast a little longer...

You may need to roast a little longer than the total of 2.5 hours - check the internal temperature of the meat - if it is 155 F in the center, the pork shoulder is cooked.

Also if your pork had skin on it...

Also if your pork had skin on it keep an eye on the crackling and adjust the oven temperature up towards the end if it is not dark enough and not bubbling.

If you notice the skin getting dark too...

If you notice the skin getting dark too fast then lower the temperature of your oven to 325 F until the internal temp of the meat is 155 F and broil for about a minute or two at the end. If you end up broiling to get a good crackling, place the roasting pan at the bottom rack of the oven first and then broil on high until the skin puffs up.  

Remove the pork from the pan and let...

Remove the pork from the pan and let rest on a cutting board before slicing. 

If you want to make a gravy, strain...

If you want to make a gravy, strain the pan juices and set aside. In a sauce pan over medium heat melt 2 tbsp butter and whisk in 2 tbsp flour. Add the strained pan juices while continuing to whisk. If you need to thin out the gravy add water, 1 tbsp at a time. Taste and if needed season with salt and pepper. Transfer to gravy boat and serve. 

NOTE: if you are not going to use...

NOTE: if you are not going to use the gravy immediately, keep it warm until you can serve it. Gravy breaks if reheated. Do not let it get cold and then attempt to reheat it on the stove or in the microwave.

https://mediavine-res.cloudinary.com/video/upload/jzc5p1t4ktpoun9moavm.mp4

Classic Schweinebraten (German Boneless Pork Shoulder Roast) with tips on how to prepare it with a crispy skin and how to make a beer gravy using the pan drippings.

Schweinebraten - Boneless Pork Shoulder Roast

This pork roast is juicy and flavorful. Rub it with spices and then roast it in the oven until done. It&#39;s easy, delicious, and affordable!

Easy Pork Roast

Olive oil spray

Diamond Crystal kosher salt

garlic powder

paprika (regular

sage

thyme

pork shoulder butt roast

Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.

In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, sage, and thyme. 

Pat the pork dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.

Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes. 

Insert an oven-safe meat thermometer probe into the middle of the roast and place it in the hot oven. Roast it for 15 minutes, then lower the heat to 375°F and continue roasting until the thermometer reads 145°F. In my oven, it takes 75 minutes (about 25 minutes per pound). 

Remove the roast from the oven. Loosely tent it with foil and allow it to rest for 20 minutes, then slice and serve. If your roast came tied in butcher twine, carefully remove the twine before slicing.

I made this last night for dinner. This is the best tasting pork roast I have eaten. My family loved it too. Thank you for sharing this recipe.

I have to make sure all meats are very tender and juicy as my boyfriend has issues chewing.  My roast was 4.4 lbs.  I cooked it for 1 hrs and 55 minutes.  Wow.  It was so juicy, tender  and flavorful!!.  I'm definitely saving this recipe.  Thanks so much for an awesome oven recipe for pork shoulder roast!

This is absolutely delicious and sooo easy to make!

Wow. Just wow. 
I bought a pork roast because it was on sale and had no clue what I was going to do with it. A Google search brought me here and, well, thank you Google! Not only was this really easy, it’s tender, juicy and amazingly tasty. Definitely going into my “make again” file.

These were great instructions. The rub was fantastic and I will be using it again. Thanks

This was absolutely delicious.  I did use my meat thermometer for perfect cooking temp.  My husband who does not like pork, just tore this up!  I was worried he would not leave any for me.  This is now a regular on our menu.  Thank you. I did not use the sage or thyme.  I drizzled avocado oil that I mixed with the garlic and onion powders to make a great sauce.

Excellent recipe!!!!! The roast came out perfectly cooked, moist, and delicious. Most certainly I will make this again!!!

Could be the best pork roast I ever made. Thanks! I did rub with olive oil and then spread diced garlic before patting on dry ingredients.

I made this today and it turned out great!  I think I will try the spice mix on pork chops and grill them.  This recipe is a keeper.

Super easy and delicious;  no garlic powder so inserted a few fresh garlic slivers into the roast.  
Thanks for another great recipe.

This pork roast is the best! I have made this roast several times. My husband and I love it.

I’m making this for the second time in less than a month. Pork roast is my absolute favorite food (with bacon a close second!). THIS recipe ensures a moist, flavorful roast — even with a much larger roast (mine have been around 9#).  It’s a keeper for sure!
Thank you!

I have never bothered to leave a recipe review.  I've been searching for a recipe for a boneless pork roast for 40 years that didn't leave the roast dry, tough, and tasteless.  This is, hands down, the absolute best recipe I've ever tried.  The end result was fork-tender, juicy, and full of flavor throughout.

The best pork roast I have ever had! So tender and juicy!! The only thing I did differently, was used a butter garlic rub instead of sage and thyme. AMAZING!

Excellent!  All I did differently was to add quartered gold potatoes, baby carrots, and quartered onions around the roast.  We all loved it!  Thank you for sharing, this has now become a family favorite!

I made this pork for Thanksgiving. My family loved it and told me is was great! So great that I didn’t even get a piece. However, when cutting it, it was so juicy, with a nice coating.

Excellent, flavourful recipe.  My family were convinced I'd used an expensive market pork because it was really juicy, but in fact it was from our local supermarket.

Delicious and easy! Made exactly to recipe (used smoked paprika), smelled and tasted delicious. Will make again.

My favorite recipe so far! Turns out delicious every time! I ended up taking leftovers to work and shared with a coworker, she said it was the best roast she's ever had.

I am not much of a cook, but you made this easy. My husband loves this, and he's not so easy to please. This recipe is fantastic; I can't wait to try more of your recipes.

Very easy recipe. The roast is moist, tender, and very tasty. Delicious!

This recipe is delicious, and so easy to make. I like it a lot more than pork chops. Thanks!

This came out absolutely delicious. Perfectly cooked, tender and juicy, with a crispy exterior. My guests raved about it, and I gave you the credit and referred them to this recipe. The only thing different I did was that I did not have garlic powder, so I used onion powder instead, and I made an onion gravy with the drippings. Everything came out yummy!

https://content.jwplatform.com/videos/wNOydwbZ.mp4

An easy recipe for a juicy, succulent, flavorful pork roast.

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The most viewed boneless pork roast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine