This Sunday Pork Roast is wonderfully tender, juicy, and features a crispy crust on the outside. It's the ultimate choice for a family Sunday dinner, consistently delivering incredible results.
Start by preheating your oven at 450F/232C degrees.
Make the marinade mixture. Add the olive oil and pork roast seasoning to a bowl and mix until well combined.
Season the pork roast. Place the pork roast on a baking pan or roasting dish. Take the seasoning mixture and use your hands to rub it evenly over the surface of the pork roast, ensuring it's well coated with the seasoning.
Place the seasoned pork roast in the preheated oven, uncovered, at 450°F (232°C). Roast it for approximately 40 minutes.
Prepare the vegetables. Cut the vegetables into similar sizes to ensure that they cook evenly.
Arrange the vegetables around the pork roast. Place the whole rosemary sprig among the vegetables in the roasting pan. Season the vegetables with salt, pepper, and Italian Seasoning. If needed, add one cup of water.
After the initial high-heat roast, reduce the oven temperature to 350°F (180°C). Insert a meat thermometer into the thickest part of the roast. Continue roasting until the internal temperature reaches a safe range of 160-170°F (71-77°C). This typically takes about an additional 1 hour to 1 hour and 30 minutes.
Once the pork roast reaches the desired internal temperature, and shreds easily with a fork, remove it from the oven. Allow the roast to rest for about 10 minutes before slicing. This helps to retain its juices and ensures a tender, flavorful result.
Serve the sliced pork roast with the roasted vegetables and enjoy your Sunday dinner!