Cooking roast pork in the oven
Baking is the most common method for roast pork.
Preheat the oven to 200°C and place the meat in an ovenproof dish with half a glass of water or broth (this second option gives more flavor to the meat).
You can also brush the roast with oil, or mustard, before salting and peppering it.
The cooking time depends on the weight of the meat.
Thirty minutes are counted per 500 g of roast if the cooking is at 200°C.
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It is possible to cook a roast at low temperature (80-100°C), but in this case it takes 1h30 for 500g of meat, and it is better to brown the roast in a pan or casserole before baking it.
To avoid ending up with a roast that is too dry, it is recommended to baste the meat with water or broth every 15 to 20 minutes.
Towards the end of cooking, for softer meat, we recommend lowering the oven temperature to 180°C.
Finally, do not hesitate to turn the roast halfway through cooking, using a spatula and - above all - without poking it with a fork so that it retains its juices.
Read alsoWhat to do (originally) with leftover roast chicken?
Cooking a pork roast in a pressure cooker
It is also possible to cook a roast using a pressure cooker.
With this technique, on the other hand, you obtain a roast cooked to perfection in a uniform way, while cooking in the oven allows you to have a meat that is pink in the heart if you wish.
If you opt for cooking in a pressure cooker, start by browning the meat for a few minutes in the pressure cooker with a little oil or a knob of butter.
Once all the sides are golden (you have to turn it regularly with a spatula), it's time to season the meat according to your tastes with lemon, Provencal herbs or even garlic.
Don't forget the salt and pepper.
To obtain a sauce that will go wonderfully with the meat, you can deglaze the bottom of the casserole with half a glass of hot water, broth or white wine.
Once this sauce has been set aside, add a little water to the pan to prevent the meat from drying out and close the lid.
The meat should cook under pressure for about 30 minutes.
Here again, the weight of the meat must be taken into account: the rules are the same as for cooking in the oven, i.e. thirty minutes per 500 g slice of roast.
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How can you be sure that a pork roast is well done?
To check the cooking of a pork roast, once the allotted time has elapsed, it is strongly recommended not to prick it with a fork.
Indeed, its juice could run out and the meat would lose its softness.
Roast meat is often criticized for not being very juicy, so it should be avoided as much as possible that it dries out even more.
To ensure that it is sufficiently cooked, it is best to press it lightly with your index finger or a wooden spatula.
It should be golden and firm on the outside, but soft on the inside.
However, it is best to use a meat thermometer.
Just insert it for 30 seconds in a fleshy part.
Some models are designed to withstand the heat of the oven and therefore can be left in the meat while it cooks.
Regardless of the cooking method chosen (oven or casserole), once the roast is sufficiently cooked, it is advisable to wrap it in aluminum foil and let it rest.
The standing time should ideally be half the cooking time.
Allowing the roast to rest like this in aluminum foil ensures that it does not cool and that the juices are distributed evenly throughout the piece of meat.
