Tips for Roasting Pork

• Let the roast come to room temperature for about 30 minutes.
• Roast at high temp 425° Fahrenheit for 15 minutes (30 minutes for roasts larger than 10 pounds). A very high temperature for a short time will sear and seal the meat, keeping the juices inside.
• Reduce oven temp to 325° Fahrenheit and cook approximately 15 - 20 minutes per pound till the desired doneness. You just want to finish with the slow roasting process, which not only ensures a juicy cut of meat but also helps reduce shrinkage of the product.
• Cook meat uncovered in your roasting pan. The coating of seasonings will help keep the roast moist.
• Always roast fat side up, so the fat runs through the meat as it roasts, rather than just into the pan.
• Use a meat thermometer to make sure the roast is at the temperature you desire (145° - 160° F). Remember your roast will increase in temperature approximately 10 degrees after removing from oven.