Pork Roast


This pork roast was amazingly moist and refreshing. If you think of pork as boring and dry, this will change your mind.


Served with roasted brussel sprouts and our homemade applesauce, your taste buds will thank you.

Roasted Pork

The roast I got from our local butcher came tied with netting. Ordinarily, I might tie a roast myself and stuff it (apples would be a good choice) but I didn’t think I could put it back together so I crusted it as it was.

  • 4 lb. Pork Roast, tied
  • 3 Cloves garlic, minced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp onion powder
  • 1 tsp chili powder
  1. Combine spices into a rub, then rub the mixture all over the surface of the roast.
  2. Roast in the oven at 350 degrees until done (160 degree internal temperature), about 90 minutes.

Optional Pomegranate Wine Sauce

  • 1/2 C Pomegranate juice
  • 1/2 C white wine
  • 1/2 tsp salt
  • 2 Tbsp lemon juice
  1. Cook juice and wine over medium heat until thickened
  2. When ready, remove from heat and add lemon juice and salt
  3. Pour over the sliced meat


Soon our mint will be taking over the herb garden, a mint sauce would be amazing too!

About Matthew

Matthew McCarry has written 191 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.

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  • Shirley @ gfe

    You delivered! It looks wonderful, Stacy, and simple enough, too–thank you! :-)

    Shirley

  • Vicki L

    Roast turned out fantastic, and family loved the flavor!  Thanks for sharing!

    • http://PaleoParents.com Stacy & Matt

      Vicki, awesome – thanks for letting us know!

  • Natalie

    This looks amazing!  Unrelated food question; where did you get your cutting board?  I love it!

    • http://PaleoParents.com Stacy & Matt

      We posted about them here:
      http://paleoparents.com/2011/our-cutting-boards/

      The striped bamboo one featured here did not hold up very well and recently gave up the ghost. But the big natural wood one is still going strong!

  • Monica

    Hi! In your pics, it looks like you are searing the roast before putting it in the oven, but that step isn’t mentioned in the recipe. Should I sear after rubbing it with the spice blend? Thanks for your help!

    • http://PaleoParents.com Stacy & Matt

      I did not, actually. I cooked it in that dutch oven in the oven only.

  • holly smith

    What is your recipe for brussel sprouts?

    • http://PaleoParents.com Stacy & Matt

       It’s in the book!

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  • http://www.facebook.com/profile.php?id=1677167306 Patti Arias Feliciano

    What do you think of doing this exacrt recipe with the sauce in the crockpot?

    • http://PaleoParents.com Stacy & Matt

      Might work. I’d be worried the sauce would evaporate completely well before the meat is done. Might also cook meat until it falls apart rather than slices. You might need to experiment.

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