Roasting for large pork cuts - loin roasts, tenderloin, shoulder roasts, ham, leg roasts.
|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.|