How to Make Traditional Pork Roast

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If you only know pork in its common chop form, you'll be amazed at how juicy a roast made from the center-cut loin can be. This roast serves 8 to 10.

Things You'll Need

  • Olive (not Virgin) Oil
  • Salt And Pepper
  • Carving Knives
  • Instant-read Cooking Thermometers
  • Roasting Pans
  • 1 3-5 pound pork loin roasts
  • Assess the roast's size. If you can fit it on the barbecue grill or in a large pan to brown the outside first, do so now. Rub a thin sheen of oil on it and sprinkle it with salt and pepper, then brown the roast over medium-high heat. Don't cook it, just brown it. Place the browned roast in a roasting pan.

  • If you can't brown the outside first, don't worry. Lightly coat the raw roast with oil, season it with salt and pepper, and place it in a roasting pan.

  • Heat the oven to 500 degrees for a raw roast, 375 for a pre-browned one.

  • Place the roasting pan in the oven; cook for 10 minutes, then lower the heat to 300 degrees.

  • Cook for about 45 minutes, then start checking the roast's temperature with an instant-read thermometer. Remove the roast when the internal temperature, measured as deep into the roast as you can get, reads 155 degrees.

  • Remove the roast and let stand for about 15 minutes before slicing.

  • Serve with the sauce of your choice.

Tips & Warnings

  • There are many cuts of pork on the market labeled "pork roast." The easiest to cook, slice, and serve, and the best tasting, is the center-cut loin.
  • The center-cut loin is the same cut that pork chops are made from. Try to purchase the loin whole and untrimmed: it will have a thick layer of fat and the pork chop bones still on. These protect the meat as it cooks. Trim the fat off before serving.
  • You may also be able to purchase the roast with the bones on, but "Frenched," or scraped clean. This won't affect how it cooks, but you'll probably pay more for it, and the meat along the bones is very tasty.
  • If the butcher has already trimmed the bones off, make sure that it at least has a layer of fat remaining; this will help the meat remain moist as it cooks.
  • If you do not have a thermometer, you will have to cut into the meat during cooking and look at it to check for doneness. The roast is done when no traces of pink or translucent meat remain. Get a thermometer to know for sure; these are about $5 at most supermarkets.
  • Whatever you do, don't undercook pork. Trichinosis, a dangerous parasite-borne disease, can be spread through raw pork. But make sure not to overcook it either; it's easy to do, and the meat will turn dry and unpalatable very quickly.

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