Baking Your Pork Roast Pork is known for “shrinkage.” Baking pork roast causes it to give up its juices quickly which causes shrinkage. As pork begins to shrink and lose its juices, it becomes quite dry. Fortunately, there are several tips to baking your pork roast so shrinkage and dryness are reduced. The first way …
Pork is known for “shrinkage.” Baking pork roast causes it to give up its juices quickly which causes shrinkage. As pork begins to shrink and lose its juices, it becomes quite dry.
Depending on your oven temperature, covering pork roast helps preserve its juicy flavors and also reduces shrinkage. The downside to covering a pork roast is that it won’t have a lovely browned outer layer of meat until it is uncovered.There are other ways to bake a pork roast that also preserve flavor and avoid drying. Bake the pork roast with a spicy rub of your favorite spices like peppercorns, chili powder, sea salt, sage, thyme and dried garlic.
Layering fruit atop your pork roast helps add subtle flavor to the meat as it bakes. When fruit layers lose their juices, add a little orange, lemon or lime juice to the baking pan and baste the pork roast with this liquor.Pork roasts are wonderful to add to winter menus. To make your pork roast a true winter entree, combine finely chopped walnuts, dates and figs with your favorite spices and chopped herbs. Layer this atop the pork roast before baking.
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