Pork Loin Roast
|Centre cut pork loin roast||4 Pound|
Have meat man remove backbone from loin.
Place roast, fat-side up, on a rack in an open shallow roasting pan.
Season with salt and pepper.
Insert meat thermometer so the bulb reaches the center thickest part, being sure that the bulb does not rest in fat or on bone.
Roast at 325° for 35 to 40 minutes per pound until thermometer registers 185° F.