Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
8
Ingredients
Directions
Preheat the oven to 500 degrees F (260 degrees C).
Rinse roast under cold running water to wet the exterior, then pat dry. Use a brush or paper towel to spread Worcestershire sauce evenly over the exterior. Season roast with pepper, sea salt, steak seasoning, onion powder, and garlic powder on all sides. Place roast, fat-side up, into a shallow roasting pan.
Roast on the middle rack of the preheated oven until cooked to desired doneness: about 20 minutes for medium, 24 minutes for medium-well, or 28 minutes for well-done. Turn off the oven and leave roast in the oven, without opening the door, for an additional 40 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Remove from the oven and cover loosely with aluminum foil. Let rest for 10 to 15 minutes to allow juices to settle back down into the roast. Slice thinly and serve.
Cook’s Note
You can use any kind of pork rub, like McCormick Backyard Brick Oven Rub or your favorite homemade rub.
I like to put the roast on a metal cooling rack inside a roasting pan to allow juices to drip and the roast to more evenly cook on the bottom.
To calculate the active cooking time at 500 degrees F (260 degrees C), count 10 minutes per pound for medium, 12 minutes per pound for medium-well, and 14 minutes per pound for well-done. After turning off the oven, leave the roast inside for 20 minutes per pound.
Nutrition Facts (per serving)
| 105 | Calories |
| 4g | Fat |
| 3g | Carbs |
| 13g | Protein |
