If you only know pork in its common chop form, you'll be amazed at how juicy a roast made from the center-cut loin can be. This roast serves 8 to 10.
Instructions
1. Assess the roast's size. If you can fit it on the barbecue grill or in a large pan to brown the outside first, do so now. Rub a thin sheen of oil on it and sprinkle it with salt and pepper, then brown the roast over medium-high heat. Don't cook it, just brown it. Place the browned roast in a roasting pan.
2. If you can't brown the outside first, don't worry. Lightly coat the raw roast with oil, season it with salt and pepper, and place it in a roasting pan.
3. Heat the oven to 500 degrees for a raw roast, 375 for a pre-browned one.
4. Place the roasting pan in the oven; cook for 10 minutes, then lower the heat to 300 degrees.
5. Cook for about 45 minutes, then start checking the roast's temperature with an instant-read thermometer. Remove the roast when the internal temperature, measured as deep into the roast as you can get, reads 155 degrees.
6. Remove the roast and let stand for about 15 minutes before slicing.
7. Serve with the sauce of your choice.
Tags: about minutes, brown outside, brown outside first, minutes then, outside first, Remove roast
