SUCCULENT PORK ROAST

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We don't make a large pork roast very often, so we go all out on New Year's Day. There are several cuts of pork that can be used for this recipe, so I have listed the roasting times and temperatures rather than limit it to one particular size and type of meat. A boneless loin is great for a small gathering. For a large group of people, I would use a whole fresh ham, picnic, shoulder, loin or blade roast. If you want to be extra festive, try a crown roast, which is made from two center-rib roasts, and put your favorite stuffing in the center (weigh the roast with the stuffing when figuring roasting time). For individual recipes, check out my Pork Roast Recipes.

PREPARATION

Place roast in large shallow roasting pan. For this presentation, no matter what type of a roast I am using or what other seasonings I will add, I always rub the meat with either yellow or Dijon mustard prior to roasting. Garlic, rosemary, thyme and/or sage could also be added. Salt and pepper to taste. Preheat oven to the desired temperature as listed below.

ROASTING TEMPERATURES AND TIMES

Since pork has become so lean, it requires some special treatment to ensure that it does not dry out. This could be done by roasting at a constant temperature of 325° F. I prefer to start at a higher temperature of 400° F for the first 10 minutes, then reduce to 325°. This allows for a crisping of the outside of the meat. Large cuts with bones require about 20 minutes per pound. Smaller cuts and boneless roasts require 25 minutes per pound. But don't ever trust the "minutes per pound" method exclusively. Always start checking the internal temperature of any roast with a thermometer before it is supposed to be done. Cuts of meat and ovens can make a major difference. The internal temperature of lean pork should be about 145°, as the temperature will continue to rise as it rests. However, fattier and tougher cuts will benefit if roasted to a higher temperature, until fork tender. Insert a meat thermometer in the thickest part of the roast to check for doneness. Baste often with pan juices while roasting to help retain moistness.

When done, remove roast from oven and place on board or platter. Allow to rest 10 to 20 minutes, depending on size, before carving. If desired, make your favorite gravy using the pan juices.

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