Roast Pork, Bone-in (& optional stuffing)

Place pork, fat side up, on a rack in open roasting pan. Rub with herbs, such as sage or thyme, if desired, and season with salt & pepper. Insert meat thermometer into center of roast, not resting on fat or bone.

Roast at 325° F oven until thermometer registers 165°, 5° below desired doneness. [Today they say you can cook it to 145° so it stays moist] Plan 20 - 25 minutes per pound. The fat on the top of the roast should be crispy and brown. [Some people start the roast at a high temperature, 400°, and roast for 10 minutes, then turn the temperature down to finish cooking.]

Remove from oven, cover with foil and let stand 15 - 20 minutes before carving.  Meat will continue to cook during this process.

Make gravy from the drippings. Serve with boiled potatoes, apple sauce, and steamed brussel sprouts or broccoli. Other good sides are boiled potatoes and sauerkraut.

If adding stuffing, place the stuffing around the roast (or in a separate pan - be sure to butter the pan so the dressing doesn't stick) 1 hour before the roast is done. The stuffing can be basted with meat juices and covered with aluminum foil if it starts to get too brown. See recipe for Bread Stuffing with variations for Apple and Pecan Stuffing, and Chestnut Stuffing