Best Pork Roast Recipe: A Scrumptious Fall Favorite That Feels Like Home

The best pork roast recipe is the one you keep coming back to — and this is mine. I don’t remember where I originally found it, but I’ve been making it for years. When fall arrives and a hearty family dinner sounds good, this roast is one of my favorites.

The secret is in the seasoning and sauce. A blend of tarragon, thyme, rosemary and curry powder gives the meat a savory flavor with a little unexpected warmth. Barbecue sauce, mustard and a sprinkle of brown sugar add a sweet, tangy finish that turns an ordinary roast into something special.

This time, I used this recipe with pork loin. But I’ve used this combination on beef and venison, too. I would wager this recipe makes any meat good. Maybe next time I’ll try it with a roast chicken.

What makes this my best pork roast recipe?

A good roast needs more than a little salt and pepper. This recipe builds flavor in layers, starting with an herb-and-spice rub.

Rosemary and thyme bring familiar savory notes, while tarragon adds a slightly sweet, herbal flavor. The curry powder might surprise you, but that small amount adds warmth without taking over the dish.

Then comes the sauce. Mixing barbecue sauce with mustard gives it a little extra tang, and the brown sugar adds a touch of sweetness. Together, the seasonings and sauce make every slice worth looking forward to.

Give the vegetables some attention, too

The vegetables are a big part of why I love this dinner. Before seasoning the roast, I reserve a tablespoon of the herb mixture to toss with potatoes, carrots and onions.

A resealable bag makes this step easy: add the chopped vegetables, vegetable oil and reserved seasoning, then toss until everything is coated.

The onions soften and sweeten as they roast, complementing the sauce and bringing flavor to the potatoes and carrots. Everything cooks in the same pan, which also means fewer dishes to wash afterward.

My Favorite Herb-and-Barbecue Pork Roast

Ingredients

• 1 pork roast (3-4 pounds)
• 1 teaspoon each tarragon, thyme and rosemary
• ½ teaspoon each salt, garlic powder, curry powder and black pepper
• 6 medium potatoes, cut into chunks
• 3 carrots, cut into pieces
• 3 small onions, cut into wedges
• ⅓ cup vegetable oil
• 1 cup barbecue sauce
• 1½ teaspoons mustard
• 2 teaspoons brown sugar

Directions

1. Heat the oven to 350°F. Lightly grease a shallow roasting pan.
2. Combine the tarragon, thyme, rosemary, salt, garlic powder, curry powder and pepper. Reserve 1 tablespoon of the mixture.
3. Rub the remaining seasoning over the roast and place it in the prepared pan.
4. Put the potatoes, carrots and onions in a large resealable bag. Add the vegetable oil and reserved seasoning. Seal and toss until the vegetables are evenly coated.
5. Stir together the barbecue sauce and mustard, then pour over the roast. Sprinkle with the brown sugar.
6. Arrange the vegetables around the roast.
7. Roast uncovered. My original recipe calls for 2 hours, but cooking time depends on the cut and size of the roast. Begin checking earlier and use a meat thermometer to guide doneness. Pork roasts should reach at least 145°F before leaving the oven, followed by a rest of at least 3 minutes.
8. Let the roast rest for 10 minutes before slicing. Check that the vegetables are tender; if they need more time, return them to the oven while the meat rests.

A fall family dinner worth repeating

For me, the best pork roast recipe doesn’t require a long shopping list or complicated preparation. It needs good flavor, familiar ingredients and a reason to gather around the table.

This recipe delivers all three. The herbs, tangy sauce and seasoned vegetables turn a simple roast into a meal I’ve enjoyed making for years. Serve a slice with a helping of potatoes, carrots and onions, spoon some sauce over the top, and get ready for a taste explosion.