How to Make Pork Roast Without a Thermometer

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By Claudia Newcorn
eHow Contributing Writer

Article Rating: (1 Ratings)

A perfect pork roast should be juicy. This is what a good cook would describe as "succulent." Unfortunately, too often pork is overcooked in the belief that this is the only way to destroy the possibility of trichinosis, rendering it dry and tasteless.The good news is that it's easy to cook a juicy pork roast, even without a meat thermometer. Read on to learn the basic steps to achieve a meal that will have everyone asking for a second helping.

Difficulty: Easy

Instructions

Things You'll Need:

Shallow baking pan
Aluminum foil
Seasonings
Applesauce

Cooking a Pork Roast without a Meat Thermometer

Step 1

Rinse the roast and pat dry. This removes any possible bone chips or other scraps that sometimes get on a roast as it is carved by the butcher.
Step 2

Preheat oven to 350 degrees F.
Step 3

Put the pork roast, fat side up in a shallow open pan. You can put the roast on a rack in the pan if desired.
Step 4

Rub or sprinkle the pork roast lightly with seasonings for flavor. For a hint of sweetness and extra moistness, you can also smear applesauce all over the exterior--and yes--that's in addition to the spices.
Step 5

Roast at 35 minutes per pound. As an example, a 4 lb. pork roast usually takes 1 3/4 to 2 hours to cook. Because ovens can vary somewhat in their actual vs. thermostat temperature, budget a little extra time in case the roast is not cooked quite enough and needs to be put back in the oven (see Warnings below).
Step 6

Remove from oven and let rest 15 to 20 minutes before carving so that the juices settle.

Tips & Warnings

Ask the butcher to cut through the chine bone, so that the roast will be easy to carve.
Line your pan with aluminum foil. This makes clean up quick and easy.
For a less crispy exterior, loosely cover the top of the roast with aluminum foil.
Check for pink when you carve the roast--if the meat is medium to dark pink, it is not thoroughly cooked (like beef, this is the same as medium-rare), and should be returned to the oven for an additional 35 minutes, possibly longer. Pork must be thoroughly cooked.

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