How To Make Roast Pork

Looks dry

Not clear, need more instructions

Loin of pork has no skin as it is an internal muscle..

Wow! This video is just what I needed! Great job!

I noticed a little pink in the roast . I got that too. The temp was 150 so I hoped that was ok. Juice check is helpful but with a the seasoning it was a little dark. I used a bit it teriyaki.

Nice video, I have just cooked one on a weber BBQ I'll be uploading soon.

I miss all Video jug videos. Where are all those videos???

That pork is unseasoned and WAY to overcooked.🤮🤮🤮

Nice cheers

Looks dry I'm not convinced

Very inspiring.Well explained. The best seen so far.Thank you.

Wondering if I can reduce the cooking time as I don't want / need the outside crispy, as it only gets cut off and thrown away.

Simple and clear

I did this with an unrolled pork shoulder. Rubbed with fresh olive oil. Seasoned with sea salt, black pepper and fennel. Roasted at 325F for 2.5 hrs. then 475F for 30 min. After resting for 25 min. (while I whipped the sweet potatoes with sour cream, butter and cream AND the corn bread dressing with pecans, dried apricots and apple baked in a casserole) we carved it and had the best pork roast ever. A side of cinnamon flavored applesauce went well. Got the roast from a local farm family market that raises and butchers its own stock. What a great find. What an excellent dinner.

Thank you

Looks delicious. Thank you for a great video.

I’ll try this tonight, defrosting as we speak

I used carrots onions and celery chopped and placed in rhe roast pan then pour chicken broth or water in the pan for homemade gravymmm

I fully watched this video,I will watch more of your videos. I will always support you from now own.

I learned from this video. Thanks for sharing. I would love to try this step by step

Oh, good idea to let meat sit at room temp about 30 minutes or so .

That looks dry as

Looks very dry

The recipe is nice tried it today. But the time frames are wrong .After 30 min gas 9 and 35 min at gas 5 it was still raw , i had to let it stay for 55 and rest for 15 min .

Not going to lie I tried his and followed every step exactly and the outside of the joint looked wonderful however the inside was still very raw had to cook it for another hour! 😐

It was helpful and a great tip.

step 10 found still completely raw inside but burn't on the out side the there was no crackling as was like rubber skin.

caution readers this method does not work it will be burn't on the outside and raw in in side and the crackling will be tough leather.try 210c for 10 minutes and turn down to 170c 35 minutes per 500g, perfect crackling and cook threw out.

Thank you!!! Finally a easy tutorial to follow ❤ making this tonight ☺

65 minutes for a 2kg pork roast? wtf!

Does it matter if it’s on a low shelf? Like does that effect how long you keep it in

...check every 2 mins?

Step 12 was rather sensual

Excellent demonstration and all done in less than three minutes, thanks for including gas oven temperature too, you’re the first person I’ve seen that include it.

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I rub in oil on the skin with a lot of rock salt to get a good crisp too thanks for sharing

Cook the roast at 250 degrees for 2.5 hours, slow and low, then under the broiler for 10 minutes, watch the progress, then you have tender meat and a crispy skin. You do not need a meat thermometer.

Steamed ham

Pork should never be eaten pink

Use a thermometer to check the internal temperature. Looking for clear juice is pretty imprecise.

Thanks Scoff,I am a recently single dad and its nice to see a simple roast recipe.

Made this recipe for a family dinner. Turned out perfect! easy recipe and it tasted amazing!

Man I can't believe it finally my roast pork 🐷 came out exactly like the tutorial video clip thanks videojug for making it uncomplicated

Why why why cook the meat with fat on it so unhealthy! skin is cholesterol clogs arteries heart disease!

Pork roast

You sound like a robot.

....carve and serve....

I swear I have heard your voice from an audio book!

Thanks for this. Just tried it. Excellent recipe.

you can tell its not tender lol