Larry's Pork Loin Roast

Larry's Pork Loin Roast created by Annacia

James and Jen love this roast, so I'm posting it. It's very simple, but if you like falling off the bone moist roast, this is how you do it.

Ready In:
5hrs 10mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 300 degrees.
  • Put 1/2 inch water in bottom of baking pan.
  • Put Worcestershire sauce in water.
  • Put roast in, fat side up.
  • Sprinkle liberally with Season-All salt.
  • Salt and pepper roast.
  • Cover with tin foil.
  • bake.
  • 2 1/2 hours later, pour honey over top of meat and cover again.
  • bake
  • Bake for 5 hours until meat is falling off bone or fork pulls meat apart. some people dont cook it this long see reviews they cooked for 3.5 hours and was ok for them.
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RECIPE MADE WITH LOVE BY

@Dienia B.
Contributor
@Dienia B.
Contributor
"James and Jen love this roast, so I'm posting it. It's very simple, but if you like falling off the bone moist roast, this is how you do it."

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  1. icecreamqueen63
    Very simple, yet very tasty. I added slivers of garlic and inserted in meat, doubled the worchestershire. Will definitely make again!
  2. Patty D.
    Wow! I won an upper grade 7 pound boneless pork loin roast from a charity meat raffle and decided to make it tonight for a party of 10 friends I had coming over to discuss our first trip to Egypt together, in two and a half weeks. I did an entire Autumn themed dinner with lots of butternut squash, apples and pumpkin items, and my pork roast prepared this way was totally The Jewel of the evening. Because it was so large, I had to cut it in half to fit in even my largest roasting pan, side by side. Then I was concerned about the five-hour time frame because does this count as a 3 & a half pound roast now (×2)? I checked the temperature of the pork after 3 hours and it was already at 165 degrees, so I added the honey, covered it again with the tin foil and lowered the temperature of the oven down to 225 for 2 more hours. I had to use a large slotted spoon, because it was so tender and would otherwise fall apart, to place it all on the platter atop my warming tray for serving (and many plate reloads)...and then poured much of the juices over it. I gotta say, people were absolutely freaking out at how awesomely moist and delicious this roast was, prepared this way. Overall it was pretty easy, although it's been years since I've had the oven on for 5 hours in a row. I saved the extra juices in a Tupperware container to drizzle over the dry food I feed my three rescue dogs for the next several nights for their dinner, and that will make them love me even more than they do now. :-) DO try this simple technique and you will enjoy it so much!
  3. dcplm101
    I just made this tonight & my roast was 6 1/2 #'s & I thought i would have to cook it longer, but no, it was perfect after 5 hrs. It was the BEST pork loin roast I've ever made! I have saved this recipe & will be using it over & over again. Larry, thank you for an excellent recipe! pm
  4. Annacia
    Larry's Pork Loin Roast Created by Annacia
  5. Annacia
    Larry's Pork Loin Roast Created by Annacia
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