Roasting Pork


COOKING BASICS:
  1. Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.).
  2. Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired.
  3. Place roast on rack in shallow roasting pan.
  4. Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness.
  5. Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.
Cannuli.Note:
_-Do be careful not to overcook pork. It doesn't need to be cooked to death, until completely white inside (read: tough & dry) for fear of trichinosis, which is no longer a concern due to modern feeding practices. Cooking the meat to medium doneness - an end temperature of 160° F. on a meat thermometer (See our Fear Not! page for further details), with a slight blush of pink in the center, will ensure a tender, juicy and flavorful piece of pork.
_--If you haven't had much pork lately -- because you remember the bad old days -- then you really ought to try some succulent, delicious pork cooked the right way!
_-For more about cooking tender, juicy pork, and the "non-issue" of trichinosis, Click Here.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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