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.


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

Pork Roast


  • 4 lb. Pork Roast, tied
  • 3 Cloves garlic, minced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp onion powder
  • 1 tsp chili powder
  • --Optional Pomegranate Wine Sauce--
  • 1/2 C Pomegranate juice
  • 1/2 C white wine
  • 1/2 tsp salt
  • 2 Tbsp lemon juice


  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.
  3. Cook juice and wine over medium heat until thickened.
  4. When ready, remove from heat and add lemon juice and salt.
  5. Pour over the sliced meat.

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  • Shirley @ gfe

    You delivered! It looks wonderful, Stacy, and simple enough, too–thank you! 🙂


  • Vicki L

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

    • Vicki, awesome – thanks for letting us know!

  • Natalie

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

  • 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!

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

  • holly smith

    What is your recipe for brussel sprouts?

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

    • 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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