A succulent pork roast is the perfect dinner for a holiday, family event, or just an average sunday. However, unless you are feeding a large group, you are likely to have leftovers.
When you’re ready to revisit and tuck back in to your pork roast, or any pork product for that matter, you are likely to have concerns about drying. It’s true that many reheating methods can sap the moisture out of a pork product, rendering a juicy cut of meat a dry, tacky mouthful.
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To reheat pork roast without drying it out, place the meat into a pan that is no more than 2 in deep. Reheat in an oven preheated to 325° f for 20 minutes. Check the temperature with a meat thermometer; the internal temperature should be no more than 165° F.
How To Reheat Pork Roast Without Drying It Out
In The Oven
To reheat pork roast in the oven without drying it out, preheat your oven to 325° F. Find an oven safe dish, such as a glass baking dish, whose walls are no taller than two inches. This will allow the meat to reheat quickly, thus preventing it from being in the oven too long and drying out.
Add two tablespoons of water into the pan. This measurement is for a one and a half pound pork roast; a bigger roast may benefit from more water.
Wrap a layer of aluminum foil over the baking dish and tightly seal it at the sides. This will allow steam to trap itself within the heating vessel. That steam will go a long way to reincorporating moisture within the meat.
Cook for 20 minutes. Let the meat rest for 1 to 2 minutes on the countertop before serving. To ensure doneness, use a meat thermometer to see if the pork roast has reached an internal temperature of 165° F.
Reheating the pork roast in the oven is the best way to do it if you were looking to reheat the entire portion. However, if you would like to pre slice it, slicing the pork when it is cold is much easier than when it is warm. Divide out your cuts of pork and fan them out in the pan, keeping them from touching as much as possible.
In the case of sliced pork roast, shortened that heating time down to 9 to 14 minutes. As always, check the center temperature to verify that it has reached the USDA recommended temperature of 165° f.
Tip:
Do you want to boost the flavor factor of your pork roast? Try sticking it into the oven with fresh garlic, herbs, and sliced onions. The aromatics will seep into the reheating meat as the steam enters it. This will add a new dimensional flavor to your dish.
On The Stovetop
If you are only reheating a few slices of pork roast at a time, your skillet can help the process along. Much as with the oven method, you will be adding a bit of liquid to this cooking process. You can impart more flavor into the meat by adding a stock, or even seasoning that stock with extra herbs and spices.
Heat a drizzle of oil into a large skillet. When the oil is hot, add in your pork roast slices. At the same time, add in two tablespoons of water, or stock should you choose to use it. Quickly add the lid to the pan and allow the steam to do its thing.
Let this cook for 3 to 4 minutes. Remove the lid and check the meat. If you are using an especially thick slice, you may need more time. As before, use a meat thermometer to verify the internal temperature. Flip the meat when you check it to ensure that it is browning evenly on both sides.
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Very hot water will allow for a gentle steaming experience for the meat. As it gently steams, not only will moisture be retained within the protein, but you will prevent it from drying out by slowing the cooking process.
In The Microwave
Just heating up last night’s pork roast as a meal for one? While the microwave is not ideal for reheating pork roast, it is useful in a pinch. If you are able to use the stove top or the oven, opt for these methods. However, there will be instances where you just do not have access to these heating methods.
In this case, cut yourself a serving of the meat and arrange it on a microwave safe plate.
Add a tablespoon or two of water to the plate, provided it has enough depth to hold it, and cover the plate with a thin layer of plastic wrap. Poke a few holes into your plastic wrap with a fork to allow for sufficient venting.
Reheat your pork roast for 4 to 5 minutes. Halfway through, remove the meat and check it to see if it is heated. Every microwave wattage is different, and stronger microwaves may get the job done quicker. This will also depend on the thickness of your cut of meat. As expected, a thinner slice will heat up much quicker.
This is not the best method for reheating pork roast without drying it out. However, it uses the same steaming methods as the other two. While it may not be a pitch perfect representation of the meal it was the night before, you will still have an enjoyable lunch ahead of you.
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Conclusion
Pork roast is a hearty, filling meal. Since it is sure to fill everyone up, it is not unusual that you will find yourself with leftovers the next day. When you reheat your pork roast, it is imperative that you do so without drying it out. A dried out pork roast will not only have an unpleasant chewing texture, but it may result in a less impressive taste.
To reheat pork roast without drying it out in the oven, place it in an oven safe dish with a few tablespoons of water. Cover the dish with foil, and set it in the oven for 20 minutes at 325°. On your stovetop, add water to a skillet and let it steam until it is thoroughly warmed through.
The microwave is not the best option, but it’s great in a pinch. Adding water will reproduce the intended steaming effect. This makes way for an excellently moist cut of pork roast.
