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Kitchen Tip: How to Cook a Pork Roast

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Coated in herbs and garlic and served with root vegetables for a delectable, flavorful meal, this pork roast comes together perfectly using my foolproof tips.

Why You’ll Love this Recipe

  • With this recipe, your oven will do the most of the work for you! This roast requires minimal prep and yields great flavor.
  • Heinen’s Duroc pork is CARE Certified. Fantastic meat involves more than delicious taste and texture. Heinen’s believes it also requires knowing your sources and verifying that the animals were handled with care. Heinen’s third-party verification allows their meat experts to source proteins that uphold values of trust, transparency and integrity.

Kitchen Tip: How to Cook a Pork Roast

Kitchen Tip: How to Cook a Pork Roast


  • 4 lb. Heinen's CARE Certified bone-in center cut pork roast
  • 3 Tbsp. fresh rosemary, minced
  • 3 Tbsp. fresh sage, minced
  • 3 Tbsp. fresh parsley, minced
  • 6 garlic cloves, finely minced
  • 1/3 cup Heinen's extra virgin olive oil + 3 Tbsp.
  • 5 extra large cut carrots, peeled
  • 1 extra large parsnip, peeled and cut
  • 1 extra-large celeriac root, peeled and cut
  • 1lb. baby Yukon potatoes
  • Salt and pepper, to taste


  1. Add the pork to a platter and pat it dry using paper towels on all sides.
  2. Next, generously season it on all sides with salt and pepper and let it stand at room temperature for 60-90 minutes.
  3. In the meantime, make a rub by mixing together the rosemary, sage, parsley, garlic, salt, pepper and 1/3 cup of olive oil in a medium-sized bowl.
  4. Coat the pork on all sides with the rub, but save 2-3 Tbsp. for later.
  5. Transfer the pork to a sheet tray lined with parchment paper and bake in the oven at 250F until it reaches 100F internally (or about 1 hour and 45 minutes).
  6. Next, in a large bowl, coat the carrots, parsnip, celeriac and potatoes in the remaining 3 Tbsp. of olive oil and add salt and pepper.
  7. Once the pork is at 100F internally, spread the coated vegetables around the pork and return it to the oven and cook at 450F until it reaches 140F internally. This will take about 45 minutes.
  8. Remove the pork and let it rest for 10-15 minutes.
  9. Drizzle the remaining herb and garlic rub on top and serve with vegetables.


Pork Roast

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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