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5 from 1 vote

Spice Rubbed Pork Roast

This savory, spice-rubbed pork roast with its rich basting sauce is a wonderfully satisfying meal. For tender juicy meat, add twenty-four hours for pork to brine in the refrigerator.
Course Dinner
Cuisine American
Keyword how to brine meat, pork roast
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 534kcal


  • For Brine:

    3 cups of water

    3 tablespoons of salt

    a bay leaf

    a sprig of rosemary

    and 8 peppercorns

  • 3 pound pork roast
  • 3 cloves garlic thinly sliced
  • handful of fresh parsley roughly chopped
  • Spice rub:
  • 2 tablespoons basil
  • 2 tablespoons cumin
  • 2 tablespoons ground cloves
  • 2 tablespoons rosemary
  • 1/2 tablespoon pepper
  • Basting sauce:
  • 1/4 cup avocado oil
  • 2 tablespoons gluten free dijon mustard
  • 1 tablespoon Red Boat or Worcester sauce
  • 3 tablespoons water


  • For brine: Heat water to a simmer and add salt. Simmer for 5 minutes to dissolve the salt. Let the water cool. Place meat in a large baking dish and cover with cooled salt water brine. Add peppercorns, rosemary, and bay leaf. Cover the dish and refrigerate for 24 hours.
  • Then take the roast out, discard the brine, rinse the meat off and pat completely dry.
  • Pre-heat oven to 425℉
  • Place pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, Score the top of the roast with a paring knife cutting about one inch into the meat.
  • Spice rub: Combine basil, cumin, cloves, rosemary and pepper in a small bowl and rub over the entire roast.
  • Press garlic slices into the cuts. Top with chopped parsley.
  • Put the roast in the oven and cook for 15 minutes.
  • Meanwhile prepare basting sauce. Whisk together oil, mustard, Red Boat and water in a small bowl.
  • Reduce the oven temperature to 350℉.
    Take the roast out of the oven and brush basting sauce generously over your roast.
    Then return roast to the oven until it reaches an optimal internal temperature of 150℉. Since oven temperatures vary, after an hour check the internal temperature of your roast.
    At this time, brush the basting sauce over the roast again. When your roast reaches the optimal temperature, remove it from the oven and give it another brushing with the basting sauce.
    Let the roast rest, uncovered, for 10 minutes before slicing.


  • For the juiciest roast, the most important tip that I can give you is to brine it. Just soak the meat in salt water for about 24 hours. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy meat.
  • I recommend serving this spice rubbed pork roast with rosemary sweet potatoes and mushrooms, sautéed broccoli, and my easy velvety smooth gravy. Yum.


Calories: 534kcal | Carbohydrates: 3.2g
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