If you want a meal that’s delicious both on the day-of and as leftovers in myriad form, I highly recommend this one-pan roast! Serve with roasted or mashed potatoes, salad, and green beans to recreate one of my favorite meals.
Feeds ~2 people per pound of roast (6-10) with sides
Ingredients
Roast
- 3-5lb pork loin roast
- 1 tbsp Ready, Set, Roast! per pound of pork
- 2 tbsp grapeseed or other high heat cooking oil
Pan Sauce
- 1/2 cup dry white wine
- 1/2 cup cold butter, cut into pieces
- a few sprigs of fresh herbs like rosemary, thyme, etc.
Supplies
- 12-inch cast iron or other pan (preferable not non-stick)
- large metal tongs
- instant-read or oven-safe thermometer
- cutting board with juice moat
- aluminum foil
Recipe
Roast
- Pre-heat oven to 375F
- Place roast on cutting board and generously season with Ready, Set, Roast! Be sure to pat in the seasoning so it sticks well and forms a good crust
- Heat the pan on medium-high heat with the oil until the oil runs freely across the pan
- Add the roast to the pan fat cap-side down and sear for 1 minute
- Flip over the roast, then put the pan in the oven
- If you’re using an oven-safe thermometer, set your target temperature to 138F and insert into the center of the roast. If you’re using a hand held thermometer, set the timer for 40 minutes. Put roast back in the oven for 10-15 minutes at a time, depending on how far from the target temperature it is
- If you only have one cutting board big enough for the roast, now is a great time to wash it
- Once the roast reaches 138F in the oven: remove the pan from the oven, place the roast on the cutting board, and tent aluminum foil over it. Minimal juice will flow from the roast at this point. Let it rest for ten minutes prior to serving (make pan sauce while you wait!)
Pan Sauce
- Pour the liquid from the roasting pan into a heat proof container and let it settle for a minute. Remove most of the fat that rises to the top, leaving some in the cup will not hurt the sauce
- Place the pan back on the stove over medium high heat and once it’s hot again, add the white wine
- Lightly scrape the bottom of the pan to release the cooked bits into the wine and let it absorb their flavor
- Add the herbs and cook the wine until it no longer heavily bubbling, then add any reserved juice back into the pan
- Then turn off and remove the pan from the heat and add the butter pieces, stirring to melt and emulsify with the liquid
- Pour sauce into a container and serve with roast, cutting pork into 1/2” slices or as desired
