How long to cook pork roast in oven at 375 so it becomes fork tender is here. Baked pork in a Dutch Oven or pan keeps it moist and juicy. Add our mustard sauce for over the top YUM.
Ok so cooking large pieces of meat make you nervous, let us help! Once you get the hang of it you’ll know how to cook this and even a frozen roast in oven perfectly. We will walk you thru it step by step, just get out all the ingredients and we’ll get started. (affiliate links present)
Mustard Pork Roast
Last week we shared how long to cook chicken wings in oven at 375, so we thought we’d continue on the trend. I like this temperature to keep meat perfectly done on the inside and out. Of course this is much larger and thicker so it will take more time, but just as easy.
I love a lot of flavor, and a mustard sauce will bring you those bold flavors. It’s great for all different kinds of meat. Whether you add it to the top of fish, corned beef or even chicken it creates a big wow for everyone. Of course you could skip that part entirely and/or just use a dry rub but let me tell you it’s worth it.
How Long to Cook Pork Roast in Oven at 400
There isn’t a whole lot of difference between the two temps. The biggest would be once you uncover it to brown the outsides. It will get crispier with a higher heat of course. Your choice but we will focus a bit lower this go around because I think it’s better overall.
Let’s get to prepping. You’ll want a few large pieces of foil out and ready. A bowl to mix your sauce ingredients and I like a Dutch Oven. You could use a large casserole dish instead if necessary.
- 2 lb pork roast ours was skin on
- 1.5 tbsp mustard
- Olive oil
- Salt and pepper
- 1/3 tsp coriander ground
- A bit of nutmeg
- I like some brown sugar for sweetness
- 8 whole cloves you’ll press into the skin
Here’s a peek at us getting ours prepped here. It doesn’t take long to prep everything that you will need. You will want to use a dish with high sides in case the drippings start to leak out, you don’t want a mess on your hands.
Calories for Pork Roast
That totally depends on the fat content on your piece and how large your portion is. There is a general idea in the recipe card at the bottom of this post for your reference.
- First preheat the oven to 375 degrees F. In a small bowl, mix your olive oil, yellow mustard, honey, and sugar. Rinse pork and pat dry with a few paper towels.
- Salt and sprinkle outside of your cut of meat with black pepper.
- Lay down 2 pieces of foil one on top of the other in opposite directions and lay meat in the middle. Rub 2/3 of the marinade over the meat with fat side facing up. Make cuts on the skin and spread with the remaining into the crevices.
- Place a whole clove into the cuts in the skin – it will give the pork flavor, but the meat will not be bitter.
- Wrap the whole piece in the foil so it is enclosed. Place into a dutch oven or any casserole dish with a lid.
Cook covered for 2 hours cooking time, if larger you may need to add another 30 minutes. Open the lid, unfold the foil and cook for another 20 minutes to brown. Use a meat thermometer to ensure internal pork temperature has reached a safe 145 degrees F in the thickest portion before removing.
You can pour the drippings into a pot and add a bit of cornstarch to thicken into a gravy if you want now. Allow meat to rest for 10 – 15 minutes before slicing.
Old Fashioned Pork Roast with Vegetables
You could totally add halved baked potatoes on the sides if your pot is large enough to fit it all. Large chunks of peeled carrots would work well too. Roasted vegetables that are quite firm are best since this will be baked for quite some time. You don’t want them to completely fall apart.
At the end you’ll want to remove the pot from the oven to take an accurate temperature of this pork roast recipe. For pork and poultry you need to make sure it reaches an internal temperature that is safe to consume. Unlike beef it cannot be pink at all inside or you may get sick.
What if yours is not defrosted by the time you want to make this?? NO problem, we have directions for Instant Pot frozen pork roast here for you too. You just need some water or chicken broth and you can get this done in close to 45 minutes flat. Crazy but true but this cut of pork can be cooked from frozen well.
Pork Roast Skin On
Yes, fat = flavor. You are free to trim all of it off at the end but don’t at the beginning y’all. Same goes for cooking a pork shoulder to tender or pork loin roast. Leave. It. On. It will render down so there will be less of it when done and is easy to slice right off. We do this with our slow cooker pork roast onion soup mix recipe.
NO, please don’t friends. No matter which method you choose, fat is important to keep it moist and add a ton of flavor to your protein. Cook with it attached and you can remove before serving if you want but you’ll regret it if you trim beforehand.
How do you reheat roast pork and keep it moist
You’ll want to save some of the gravy you made with the drippings for this. If you didn’t make any and/or don’t have any bottled you can use broth instead. Spoon a few tbsp on top to reheat. This will add flavor and a lot of moisture. Heat just until warmed enough, about 1 minute in the microwave or so.
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How Long to Cook Pork Roast in Oven at 375
- Preheat the oven to 375 F. In a bowl, mix olive oil, mustard, honey, and sugar. Rinse pork and pat dry with paper towels. Salt and sprinkle with black pepper.
- Lay down 2 pieces of foil one on top of the other and lay meat in the middle. Rub 2/3 of the marinade over the meat. Make cuts on the skin and spread with the remaining into the crevices.
- Place a whole clove into the cuts in the skin – it will give the pork flavor, but the meat will not be bitter. Wrap the pork in the foil so it is enclosed. Place into a dutch oven or any casserole dish with a lid.
- Cook covered for 2 hours. Open the lid, unfold the foil and cook for another 20 minutes to brown. Ensure it has reached a safe 145 degrees F in the thickest portion before removing. Allow to rest for 10 minutes before slicing.