Pork Roast
Serves 4
Preparation time: 10 minutes
Cooking time: 40 minutes
This is another of those roasts that you don’t do much with. Just buy a good bone-in, center-cut pork loin roast. You may not find one in the meat case at your butcher’s so ask. Don’t settle for a boneless roast. It won’t have the flavor. Ask the butcher to either cut off the bone and then tie it back on or cut through the backbone in several places so that you can easily slice the cooked roast into chops. If the backbone is removed and the ribs are "Frenched" or trimmed of meat, your pork roast becomes a rack of pork.
- A two-pound, bone-in, pork loin roast
- Salt and pepper to taste
- Pre-heat the oven to 350°F.
- Pat the meat dry and season with the salt and pepper.
- Place in the roasting pan with the rib side down.
- Cook for about 40 minutes (20 minutes per pound).
- Check the internal temperature with a meat thermometer about 15 minutes before the pork is done. You’ll want to remove the roast from the oven when the internal temperature gets to 150° F.
- Allow it to set on a cutting board under a tent of aluminum foil for about 10 minutes before slicing. The temperature of the roast will continue to rise to 160° and the pork juices will redistribute throughout the roast.
- Slice and serve.