Pork roasts are relatively easy to make, but are also an impressive main dish for dinner parties or guests. Sometimes you may not have enough time to completely thaw a roast before it is time to go in the oven. Fortunately, you can cook a pork roast while it is still frozen. It will just need a longer cooking time than a thawed roast, as recommended by the National Pork Board.
Preheat your oven to 162 degrees C.
Place your frozen pork roast in a roasting pan and rub the surface with 2 tsp of olive oil. Season the outside of the roast with salt, pepper and any seasonings you desire. Thyme, oregano or garlic are good choices for pork roasts.
Place the roast, uncovered, in the preheated oven.
Determine the cooking time. Find the cooking time for your type of roast and add 50 per cent for a frozen roast. A frozen crown or leg roast will require 30 minutes per pound and a frozen shoulder roast will need 45 minutes per pound.
Baste the roast with the juices in the bottom of the pan at least two or three times while it cooks.
Check your roast after the cooking time has ended. Pierce the middle of the pork roast with a meat thermometer, making sure the thermometer is not near a bone. Remove the roast from the oven when the thermometer reads 68.3 degrees C.
Leave the roast in the pan until the meat thermometer reads 71.1 degrees C, which usually takes about 15 minutes.
Slice the roast thinly and serve while warm. Mashed potatoes, roasted vegetables and dinner rolls are good accompaniments to pork roasts.
Refrigerate your leftovers within two hours after the roast is removed from the oven. Leftover pork roast can be stored up to two days in the refrigerator and three months in the freezer, according to the National Pork Board.
Frozen pork roasts are well-suited to roasting in the oven. Avoid using a slow cooker, as roasts do better with dry heat.