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.

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Top 2 boneless pork roast recipes from across the web

The most viewed boneless pork roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic-Herb Crusted Boneless Pork S...

German Boneless Pork Shoulder Roast...

The most viewed boneless pork roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine