Timetable For Roasting Fresh Pork Recipes

HARVEST TIME PORK ROAST

Steps:

• Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
• In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

TIMETABLE FOR ROASTING PORK

Steps:

• Meat Final Meat Approximate Approximate Thermometer Thermometer Cooking Weight Reading Reading Time (minutesPork Cut (pounds) (after roasting) (after standing) per pound)Loin Center 3 to 5 155° 160° (medium) 20(bone in)Tenderloin (450°) 1/2 to 1 155° 160° (medium) 20Blade Loin or Sirloin 2 1/2 to 3 1/2 155° 160° (medium) 20(boneless, tied)Rib (boneless) 2 to 4 155° 160° (medium) 20Top Loin Double 3 to 4 155° 160° (medium) 20(boneless)Top Loin (boneless) 2 to 4 155° 160° (medium) 20Crown 6 to 10 155° 160° (medium) 20Boston Butt (boneless) 3 to 6 155° 160° (medium) 45 Total Cooking TimeBack Ribs Until tender 1 1/2 to 2 hoursCountry-Style Ribs 1-inch slices 1 1/2 to 1 3/4 hoursSpareribs Until tender 1 1/2 to 2 hours *Oven temperature 350°, except where indicated.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TIMETABLE FOR ROASTING FRESH PORK

Steps:

• Roast Weight Thermometer Cooking Time (Pounds) Reading (Minutes Per Pound)Loin, boneless 2 to 4 160°F. (Medium) 20 to 25(Roast at 350'F.) 170°F. (Well)Loin, bone-in 2 to 4 160°F. (Medium) 20 to 25(Roast at 325'F.) 170°F. (Well)Crown 6 to 10 160°F. (Medium) 20 to 25(Roast at 325'F.) 170°F. (Well)Tenderloin 1 to 1 1/2 160°F. (Medium) 20 to 30 minutes total(Roast at 425'F.) 170°F. (Well)Fresh Ham Leg, 12 to 16 160°F. (Medium) 22 to 26bone-in 170°F. (Well)(Roast at 350'F) Fresh Ham Leg, 5 to 8 160°F. (Medium) 35 to 40boneless 170°F. (Well)(Roast at 350'F.)Rib, boneless 2 to 4 160°F. (Medium) 20 to 25(Roast at 350'F.) 170°F. (Well)