Bob's Pork Roast Recipe

French Pork Round Roast

Roasts, either beef or pork, always remind me of growing of Sunday afternoons at my parental home. Every Sunday we had a big family dinner, usually a roast and more often roast beef but now and then pork.

The smell of the meat cooking is a reminder of those days when we would gather around the table and talk about the week ahead.

Today, some years later, meal time is still a time for conversation and good dining whether it be a basic pasta or a stir fry or a more formal lasagna or beef dish.

Sundays we still frequently prepare something a little more elaborate, in an homage to the days of youth; usually a roast chicken or something Chinese.

Perhaps it was nostalgia that took me to the pork section, he other day when I was out shopping, whatever, when I saw this French pork round roast selling at a very good price, I decided that it was time to dust off an old recipe.

French Inside Round Pork Roast

Equipment needed;

Carving knife

Roasting pan:

Prep Time: 5 Minutes

Cook Time:

2 Hours and 30 Minutes

Makes 8 servings


1.2 kilograms pork roast, inside round

Seasoning ingredients:

1 1/2 tsp. ground black pepper

1 1/2 tsp. dry mustard

1 large clove garlic, crushed

1 teaspoon rosemary

1 teaspoon thyme

1/2 tsp. ground paprika

1 tsp. olive oil


2 medium carrots sliced

2 small turnips, diced Directions:

1. Preheat oven to 325°F.

2. in a small bowl, combine the seasonings ingredients and then rub the mixture evenly into surface of pork round roast.

3. Place pork p round roast, fat side up, on rack in shallow roasting pan.

4. Add ¼ cup water- cover roast.

5. After 90 minutes remove cover

6. Cook in the oven for about 2 1/2 hours or until the internal temperature reaches 140°F for medium-rare or 155°F for medium.

7. Remove pork round roast from oven and tent loosely with aluminum foil.

8. Let stand 15 minutes prior to carving into slices.

This is a simple and delightful meal that you can serve for Sunday dinner. The preparation time is minimal which allows you more time for family and friends. The cut was about the same as lean hamburger meat but the flavour and simplicity was something else all together.

It made for a delightful meal and a wonderful walk down memory lane as I recalled the days in my mother’s kitchen as she and my grandmother prepared the Sunday meal.


Bob Ewing photo: French round pork roast
Bob Ewing photo: French round pork roast


Bob Ewing photo: root vegetables
Bob Ewing photo: root vegetables

Preparing a Butt Pork Roast

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