12 Flavor-Packed Pork Roast Recipes That Make Spirits Bright

Written by Camilla in Dinner

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You’ll find 12 pork roast ideas that lift weekday dinners and holiday spreads with bold, simple flavors. Start with a garlic-rosemary herb crust, try maple-mustard with roasted apples, or go spicy with chipotle and brown sugar. Each recipe gives a clear core seasoning, basic roast time, and a serving suggestion so you can adapt ingredients and sides easily—keep going to pick the one that fits your oven, schedule, and taste.

Classic Herb-Crusted Pork Roast With Garlic and Rosemary

A succulent, golden-crusted pork roast perfumed with garlic, rosemary and a kiss of lemon — simple comfort with an elegant touch.

Ingredients:

  • 3–4 lb boneless pork loin roast
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • Zest of 1 lemon
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 tbsp butter (optional, for finishing)
  • Fresh rosemary sprigs for garnish (optional)

How to Make:

  1. Preheat oven to 425°F (220°C). Pat the pork roast dry with paper towels.
  2. In a small bowl, mix minced garlic, chopped rosemary, thyme, lemon zest, salt, pepper, olive oil, and Dijon mustard into a paste.
  3. Rub the herb-garlic paste all over the pork roast, pressing so it adheres.
  4. Place the roast on a rack in a roasting pan (or on a rimmed baking sheet). Pour the chicken broth into the pan to keep the meat moist.
  5. Roast at 425°F for 15 minutes to develop a crust.
  6. Reduce oven temperature to 350°F (175°C) and continue roasting until an instant-read thermometer inserted into the center reads 145°F (about 20–25 minutes per pound).
  7. Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes.
  8. If desired, stir the pan juices and whisk in 1 tablespoon butter for a quick pan sauce; spoon over sliced pork.
  9. Slice the roast against the grain, garnish with rosemary sprigs, and serve.

Enjoy a slice of this herb-crusted pork roast — crispy outside, juicy inside, and perfect for any weeknight or special dinner!

Maple-Mustard Glazed Pork Roast With Roasted Apples

Sweet, savory, and a little tangy—this maple-mustard glazed pork roast with roasted apples is fall on a plate.

Ingredients:

  • 3–4 lb boneless pork roast (shoulder or loin)
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup apple cider or apple juice
  • 2 tbsp Dijon mustard
  • 2 tbsp whole-grain mustard
  • 1/3 cup pure maple syrup
  • 2 cloves garlic, minced
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 2–3 large apples (Honeycrisp, Fuji, or Gala), cored and quartered
  • 1 medium onion, cut into wedges
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 tbsp butter (optional, for basting apples)
  • Fresh parsley or thyme sprigs for garnish (optional)

How to Make:

  1. Preheat your oven to 375°F (190°C).
  2. Pat the pork roast dry and rub it all over with olive oil, salt, and pepper.
  3. Place the roast in a roasting pan or ovenproof skillet and sear in a hot oven (or briefly on the stovetop) for 10 minutes to develop color.
  4. Meanwhile whisk together the apple cider, Dijon and whole-grain mustards, maple syrup, minced garlic, and thyme to make the glaze.
  5. Pour half the glaze over the seared pork, reserving the rest for basting and finishing.
  6. Scatter the apple quarters and onion wedges around the roast; drizzle apples with the apple cider vinegar and dot with butter if using.
  7. Roast in the oven for about 60–75 minutes, or until the internal temperature reaches 145°F (63°C) for a slightly pink center, basting the pork and apples with the reserved glaze every 15–20 minutes.
  8. If the glaze starts to darken too fast, tent the roast loosely with foil.
  9. When done, transfer the pork to a cutting board and let it rest for 10–15 minutes to lock in juices.
  10. Toss the roasted apples and onions with any pan juices and slice the pork; spoon extra glaze over the slices.
  11. Garnish with chopped parsley or thyme sprigs and serve the pork with the caramelized apples on the side.

Serve warm and enjoy the cozy combo of sweet maple, tangy mustard, and tender pork—perfect for a comforting family dinner.

Sticky Soy and Honey Pork Roast With Sesame Seeds

Sticky Soy and Honey Pork Roast With Sesame Seeds — sweet, sticky, and perfectly caramelized.

Ingredients:

  • 3–4 lb pork roast (shoulder or loin)
  • 1/3 cup soy sauce (light or low-sodium)
  • 1/4 cup honey
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 2 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 1–2 tsp chili flakes or 1 tsp sriracha (optional, for heat)
  • 2 tbsp hoisin sauce (optional, for extra depth)
  • 1/4 cup water or chicken broth
  • 1 tbsp cornstarch (for thickening glaze)
  • 2 tbsp sesame seeds, toasted
  • 2 green onions, thinly sliced (for garnish)
  • Salt and black pepper to taste
  • Cooking oil for searing

How to Make:

  1. Preheat oven to 350°F (175°C).
  2. Pat the pork roast dry and season lightly with salt and pepper.
  3. Heat a little oil in a large skillet over medium-high heat. Sear the roast on all sides until nicely browned, about 2–3 minutes per side.
  4. In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, chili flakes (if using), hoisin (if using), and water or broth.
  5. Place the seared roast in a roasting pan or ovenproof dish and pour most of the sauce over the top, reserving about 1/3 cup for glazing later.
  6. Cover the pan with foil and roast for 1½–2 hours (time varies by roast size) until the internal temperature reaches 145–160°F for tender, cooked pork.
  7. Remove foil for the last 15–20 minutes to let the top caramelize, basting once or twice with the pan juices.
  8. Meanwhile, pour the reserved sauce into a small saucepan. Mix the cornstarch with a tablespoon of cold water to make a slurry, then add to the sauce and simmer gently until thickened into a sticky glaze.
  9. When the roast is done, transfer to a cutting board and let rest 10 minutes. Spoon the thickened glaze over the roast and sprinkle with toasted sesame seeds and sliced green onions.
  10. Slice and serve with extra glaze on the side.

Enjoy every sweet, savory, sticky bite!

Citrus and Fennel Pork Roast With Orange-Balsamic Drizzle

Bright, zesty pork roast with aromatic fennel and a sweet-tangy orange-balsamic drizzle.

Ingredients:

  • 3–4 lb pork loin or pork shoulder roast
  • 2 large oranges (zest and juice separated)
  • 1 lemon (zest and juice)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried fennel seed or 2 tablespoons crushed fresh fennel fronds
  • 4 cloves garlic, minced
  • 1 small onion, sliced
  • 1 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard (optional)
  • Fresh fennel fronds or parsley for garnish

How to Make:

  1. Preheat oven to 375°F (190°C).
  2. Pat the pork roast dry and set on a cutting board.
  3. Mix orange zest, lemon zest, minced garlic, olive oil, fennel seed (or crushed fronds), salt, and pepper into a paste.
  4. Rub the citrus-fennel paste all over the pork, pressing it into the meat.
  5. Scatter sliced onion in the bottom of a roasting pan and place the pork on top.
  6. Pour the orange juice, lemon juice, and chicken broth into the pan around the roast (not over the rub).
  7. Roast uncovered for about 20 minutes per pound, or until internal temperature reaches 145°F (63°C), basting once or twice with pan juices.
  8. Remove roast to a cutting board, tent with foil, and rest 10–15 minutes.
  9. Meanwhile, pour pan juices into a small saucepan, skim fat, and bring to a simmer.
  10. Whisk in balsamic vinegar, honey, and Dijon mustard; reduce until slightly syrupy, about 3–5 minutes.
  11. Slice the pork and arrange on a platter, spooning the orange-balsamic drizzle over the slices.
  12. Garnish with fresh fennel fronds or parsley and serve.

Enjoy the bright, savory flavors—this roast pairs wonderfully with roasted potatoes or a simple green salad.

Spicy Chipotle and Brown Sugar Pork Roast

Smoky, sweet, and just the right kick — this Spicy Chipotle and Brown Sugar Pork Roast is crave-worthy comfort food.

Ingredients:

  • 3–4 lb pork roast (shoulder or butt)
  • 2 tbsp chipotle chili powder (or 1–2 chopped canned chipotles in adobo for more heat)
  • 3 tbsp brown sugar, packed
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt (adjust to taste)
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar (or lime juice)
  • 1 cup low-sodium chicken broth (or water)
  • Optional garnish: fresh cilantro and lime wedges

How to Make:

  1. Preheat oven to 325°F (160°C).
  2. Pat the pork roast dry with paper towels.
  3. In a small bowl combine chipotle powder, brown sugar, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
  4. Rub the roast all over with olive oil, then massage the spice and sugar mix evenly onto the meat.
  5. Heat a large ovenproof skillet or Dutch oven over medium-high heat. Sear the roast 3–4 minutes per side until browned.
  6. Deglaze the pan with apple cider vinegar, scraping up browned bits, then pour in chicken broth.
  7. Cover the pan and transfer to the oven. Roast for about 2 to 2½ hours, or until internal temperature reaches 195°F (90°C) for pull-apart tenderness, or 145°F (63°C) if you prefer sliceable meat.
  8. Remove from oven and let the roast rest, covered, 15–20 minutes.
  9. Shred or slice the pork, spoon pan juices over top, and garnish with cilantro and lime if using.

Serve this smoky-sweet roast on tortillas, over rice, or straight onto a sandwich — enjoy every spicy-sweet bite!

Apple Cider-Brined Pork Roast With Sage Butter

Bright, savory pork roast with a hint of sweet apple cider and herby sage butter for a cozy, impressive meal.

Ingredients:

  • 3–4 lb pork roast (loin or shoulder), tied if needed
  • 4 cups apple cider (for brine)
  • 1/4 cup kosher salt (for brine)
  • 1/4 cup brown sugar (for brine)
  • 4 cups cold water (to finish brine)
  • 4 garlic cloves, smashed
  • 2 teaspoons whole black peppercorns
  • 2 bay leaves
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh sage, finely chopped (or 1 tsp dried)
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, quartered (for roasting pan)
  • 2 carrots, cut into large chunks (for roasting pan)
  • 1 cup apple cider or apple juice (for pan sauce)
  • 1/2 cup chicken or vegetable broth (for pan sauce)

How to Make:

  1. In a large bowl, stir together 4 cups apple cider, 1/4 cup kosher salt, and 1/4 cup brown sugar until dissolved.
  2. Add the pork roast to the brine, along with smashed garlic, peppercorns, and bay leaves; refrigerate 4–8 hours (up to overnight).
  3. Remove roast from brine, pat dry, and discard brine. Let the pork come to room temperature for 30 minutes.
  4. Preheat oven to 425°F (220°C).
  5. Mix the softened butter with chopped sage and lemon zest; set the sage butter aside.
  6. Rub the roast with olive oil, then season lightly with salt and pepper.
  7. Arrange onion and carrots in a roasting pan and place the roast on top.
  8. Roast at 425°F for 20 minutes to develop a crust, then reduce oven to 350°F (175°C).
  9. Spread half the sage butter over the top of the roast and continue roasting until internal temperature reaches 145°F (63°C) for medium (about 15–20 minutes per pound).
  10. Tent the roast loosely with foil and rest 10–15 minutes; reserve pan juices.
  11. While the roast rests, place the roasting pan over medium heat, add 1 cup cider and 1/2 cup broth, scrape up browned bits, and simmer until slightly reduced to make a pan sauce.
  12. Stir in remaining sage butter off the heat until melted; season to taste.
  13. Slice the pork and serve with the pan sauce spooned over.

Enjoy a juicy, aromatic roast that pairs perfectly with mashed potatoes and a crisp salad!

Garlic-Parmesan Crusted Pork Roast With Lemon Zest

A bright, savory crust turns a simple pork roast into an irresistible centerpiece.

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Ingredients:

  • 3–4 lb boneless pork loin roast
  • 3 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese
  • Zest of 1 lemon (plus extra slices for garnish, optional)
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme (or 1 tbsp fresh, chopped)
  • 1 tsp dried rosemary, crushed (or 1 tbsp fresh, chopped)
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup panko breadcrumbs (optional for extra crunch)
  • 1/4 cup chicken or vegetable broth (for pan juices)
  • 1 tbsp butter, melted (optional, for brushing)

How to Make:

  1. Preheat oven to 400°F (200°C).
  2. Pat the pork roast dry with paper towels and season all over with salt and pepper.
  3. In a small bowl, combine minced garlic, grated Parmesan, lemon zest, olive oil, Dijon mustard, thyme, rosemary, and panko (if using) until a spreadable paste forms.
  4. Rub the garlic-Parmesan mixture evenly over the top and sides of the roast, pressing it gently so it adheres.
  5. Place the roast on a rack in a roasting pan or on a rimmed baking sheet; tuck lemon slices around the roast if using.
  6. Roast at 400°F for 15 minutes to set the crust, then reduce oven temperature to 350°F (175°C).
  7. Continue roasting until an instant-read thermometer inserted into the thickest part reads 145°F (about 15–20 minutes per pound, depending on size).
  8. If the crust is browning too quickly, tent the roast loosely with foil.
  9. Remove the roast from the oven and transfer to a cutting board; tent with foil and rest for 10–15 minutes.
  10. Meanwhile, pour pan drippings into a small saucepan, add the broth, and simmer briefly to deglaze and make a light pan sauce; stir in melted butter if desired.
  11. Slice the pork roast against the grain, spoon a little pan sauce over the slices, and garnish with extra lemon zest or fresh herbs.

Serve and enjoy — a zesty, cheesy crust that makes every slice sing!

Bourbon-Glazed Pork Roast With Caramelized Onions

Sweet, sticky bourbon glaze meets tender pork and caramelized onions for a dinner that feels special but cooks like a weeknight winner.

Ingredients:

  • 3–4 lb boneless pork roast (shoulder or loin)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika (optional)
  • 2 tbsp olive oil
  • 2 large yellow onions, thinly sliced
  • 2 tbsp butter
  • 3/4 cup bourbon
  • 1/2 cup brown sugar, packed
  • 1/4 cup Dijon mustard
  • 1/4 cup apple cider vinegar (or apple juice)
  • 1 cup low-sodium chicken broth
  • 2 sprigs fresh thyme (or 1 tsp dried)
  • 1 tbsp Worcestershire sauce
  • 1–2 tsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

How to Make:

  1. Preheat oven to 325°F (165°C). Pat the pork roast dry and rub it with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear the pork on all sides until nicely browned, about 3–4 minutes per side. Remove and set aside.
  3. Reduce heat to medium, add butter to the same pan, and add the sliced onions. Cook, stirring occasionally, until soft and deep golden brown, about 15–20 minutes.
  4. Push onions to the side and carefully add the bourbon to deglaze the pan, scraping up browned bits. Let it simmer 1–2 minutes to burn off a bit of alcohol.
  5. Stir in brown sugar, Dijon mustard, apple cider vinegar, chicken broth, thyme, and Worcestershire sauce. Bring to a gentle simmer.
  6. Return the pork to the pan, spoon some of the sauce and onions over the top, then cover with a lid or foil.
  7. Transfer to the oven and roast until the internal temperature reaches 145°F (63°C) for loin or 190–195°F (88–90°C) for a fall-apart shoulder, about 1–1.5 hours for loin or 2.5–3 hours for shoulder depending on size.
  8. Remove roast to a cutting board and tent with foil. Skim any excess fat from the pan sauce and simmer the sauce on the stovetop to concentrate flavors. If you want a thicker glaze, whisk in the cornstarch slurry and cook until slightly thickened.
  9. Slice or shred the pork as desired, spoon the bourbon glaze and caramelized onions over the top, and sprinkle with chopped parsley.

Serve with roasted veggies or mashed potatoes and enjoy the sweet, savory bliss.

Mediterranean Olive, Tomato, and Rosemary Pork Roast

Bright, herb-scented pork roast studded with olives and tomatoes — perfect for a Mediterranean weeknight or weekend feast.

Ingredients:

  • 3–4 lb (1.4–1.8 kg) boneless pork loin roast
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 3 garlic cloves, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup cherry tomatoes, halved (or 1 cup diced plum tomatoes)
  • 3/4 cup mixed olives, pitted and roughly chopped (Kalamata and green work well)
  • 1/4 cup dry white wine or chicken broth
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • Optional: red pepper flakes, a handful of fresh parsley for garnish

How to Make:

  1. Preheat oven to 375°F (190°C).
  2. Pat the pork roast dry with paper towels.
  3. Mix olive oil, rosemary, garlic, salt, and pepper in a small bowl.
  4. Rub the oil-herb mixture all over the pork roast.
  5. Place the roast in a roasting pan or ovenproof skillet.
  6. Scatter the halved tomatoes and chopped olives around the roast.
  7. Sprinkle oregano and lemon zest over the top, and drizzle lemon juice and wine (or broth) into the pan.
  8. Roast in the oven for about 20 minutes per pound, or until an instant-read thermometer reads 145°F (63°C) in the thickest part.
  9. If the top browns too quickly, tent loosely with foil and continue roasting.
  10. Remove the roast from the oven and transfer to a cutting board; let rest for 10–15 minutes.
  11. Slice the pork and spoon the tomato-olive pan juices over the slices. Garnish with parsley and a pinch of red pepper flakes if using.

Serve slices warm with the Mediterranean juices — enjoy the bright, savory flavors!

Moroccan-Spiced Pork Roast With Apricot Chutney

Bright, warm spices and sweet apricot chutney make this Moroccan-spiced pork roast a showstopping, cozy centerpiece.

Ingredients:

  • 3–4 lb (1.4–1.8 kg) boneless pork loin or shoulder
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1½ tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 garlic cloves, minced
  • Zest of 1 orange
  • 2 tbsp fresh orange juice
  • 1 cup apricot jam or preserves
  • 2 tbsp apple cider vinegar (or white wine vinegar)
  • 1 small shallot, finely chopped (or ¼ cup red onion)
  • ¼ cup chopped dried apricots (optional)
  • 2 tbsp chopped fresh cilantro or parsley for garnish

How to Make:

  1. Preheat the oven to 375°F (190°C).
  2. Pat the pork dry with paper towels.
  3. In a small bowl, mix the cumin, coriander, smoked paprika, cinnamon, ginger, salt, pepper, and minced garlic to make a spice rub.
  4. Rub the olive oil over the pork, then press the spice mix evenly onto all sides. Rub in the orange zest and orange juice.
  5. Place the seasoned pork on a rack in a roasting pan or a baking dish.
  6. Roast the pork in the preheated oven for about 50–75 minutes, or until an instant-read thermometer reads 145°F (63°C) for loin (allow more time for shoulder until tender); check after 45 minutes and baste with pan juices if you like.
  7. While the pork roasts, make the apricot chutney: combine apricot jam, apple cider vinegar, chopped shallot, and chopped dried apricots (if using) in a small saucepan over medium-low heat.
  8. Simmer the chutney, stirring occasionally, until it’s slightly thickened and glossy, about 8–10 minutes. Taste and adjust seasoning with a pinch of salt or a bit more vinegar if needed.
  9. When the pork reaches the target temperature, remove it from the oven and tent loosely with foil. Let rest 10–15 minutes to redistribute juices.
  10. Slice the pork into thick slices, spoon warm apricot chutney over the top, and garnish with chopped cilantro or parsley.
  11. Serve with roasted vegetables, couscous, or a simple green salad.

Enjoy the sweet-spicy Moroccan flavors—this pork roast is a deliciously fragrant crowd-pleaser!

Lemon-Thyme Pork Roast With Roasted Garlic

Bright, aromatic lemon and thyme lift this tender pork roast, while sweet roasted garlic adds deep, cozy flavor.

Ingredients:

  • 3–4 lb boneless pork roast (loin or shoulder)
  • 3 lemons (zest and juice of 2; remaining lemon sliced)
  • 3 tbsp fresh thyme leaves (or 1 tbsp dried)
  • 1 head garlic
  • 3 tbsp olive oil, divided
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt (adjust to taste)
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika (optional)
  • 1/2 cup low-sodium chicken broth or white wine
  • 1–2 tbsp butter (optional, for finishing)
  • Fresh thyme sprigs for garnish (optional)

How to Make:

  1. Preheat oven to 400°F (200°C).
  2. Prepare the roasted garlic: slice off the top of the garlic head to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and golden; set aside to cool.
  3. Pat the pork roast dry with paper towels and season all over with salt, pepper, and paprika if using.
  4. In a small bowl, mix lemon zest, juice of 2 lemons, 2 tbsp olive oil, Dijon mustard, and thyme to make a paste.
  5. Squeeze the softened roasted garlic cloves from their skins into the lemon-thyme mixture and mash together; brush or rub this mixture all over the pork.
  6. Heat a skillet over medium-high heat with 1 tbsp olive oil and sear the pork on all sides until nicely browned, about 2–3 minutes per side.
  7. Transfer the roast to a roasting pan, tuck lemon slices and extra thyme around it, and pour the chicken broth or wine into the pan to keep the roast moist.
  8. Roast uncovered at 400°F for 20 minutes, then reduce heat to 350°F (175°C) and continue roasting until internal temperature reaches 145°F (63°C) for medium doneness, about another 25–40 minutes depending on roast size.
  9. Remove roast from oven, tent loosely with foil and rest 10–15 minutes so juices redistribute.
  10. Optionally stir 1–2 tbsp butter into the pan juices, spoon over sliced pork, and garnish with fresh thyme sprigs.

Serve slices with pan juices and roasted lemon — enjoy the bright, garlicky goodness!

Coffee-Rubbed Pork Roast With Smoky Paprika

Bold, smoky coffee-rubbed pork roast with a paprika kick — perfect for a cozy dinner that smells as good as it tastes.

Ingredients:

  • 3–4 lb pork loin or pork roast
  • 2 tbsp finely ground coffee (espresso works well)
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard (optional, helps rub adhere)
  • 1/2 cup low-sodium chicken broth or water (for roasting pan)
  • Fresh parsley or chopped chives for garnish (optional)

How to Make:

  1. Preheat the oven to 375°F (190°C).
  2. Pat the pork roast dry with paper towels.
  3. In a small bowl, mix the coffee, smoked paprika, brown sugar, cumin, garlic powder, onion powder, salt, and pepper.
  4. Rub the roast with Dijon mustard or olive oil if using; then massage the coffee-paprika spice mix all over the pork so it’s evenly coated.
  5. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the roast 2–3 minutes per side until browned.
  6. Pour the chicken broth or water into the roasting pan or skillet to keep the meat moist and catch drippings.
  7. Transfer the skillet to the oven (or move roast to a baking dish) and roast until internal temperature reaches 145°F (63°C), about 25–35 minutes depending on size.
  8. Remove roast and tent loosely with foil; let rest 10 minutes to redistribute juices.
  9. Slice the pork against the grain into thick slices, garnish with parsley or chives if desired.
  10. Serve with your favorite sides and enjoy the smoky, coffee-kissed flavor.

A perfect balance of bold and cozy—dig in and savor every bite!

Conclusion

You’ve got a dozen pork roasts that act like different kinds of light for your table. Pick one, prep it, and let the oven do the work while you set plates and invite company. A good roast will reward simple care—season, temperature, and time—and slice warm. Treat each roast like a small celebration: it feeds bellies and lifts mood. Keep notes, tweak spices next time, and enjoy the steady glow of a great meal.

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