Timetable For Roasting Fresh Pork Food

SIMPLE ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

ROASTED RACK OF PORK

Steps:

• Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat.
• To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking.
• Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper.
• Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours.
• When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).

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.

ROASTED LEG OF PORK

Steps:

• Preheat the oven to 430 degrees F (220 degrees C).
• Combine olive oil, sage, garlic powder, onion powder, and salt in a small bowl.
• Rinse pork leg and pat dry with a paper towel. Rub seasoned olive oil onto the pork leg.
• Slice onion and separate layers into rings. Place onion rings and garlic halves in the bottom of a roaster. Place pork on top of onions and garlic.
• Roast in the preheated oven for 40 minutes. Reduce oven temperature to 355 degrees F (180 degrees C) and roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour 20 minutes more.
• Remove from the oven and slice and serve.

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)

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.