Moist Pork Roast

Moist Pork Roast

For the person whose pork loins were always dry-this recipe is from
Cooks Illustrated May/June 1995. It seems somewhat strange but gives
an excellent, moist pork roast. The recipe calls for frequent
temperature checks. I use a thermometer that stays in and connects to
an outside readout, such as Polder. A definite part of the secret is
NOT TO OVERCOOK the pork. Despite all the old time advice to cook
pork to high temperatures, you will be happier (and safe) at the
temperatures given. The original recipe gave several sauces, but I
make my own.

If you want to marinate the roast, start 30 minutes to several hours in
advance. The roast must be cold when you start this recipe. It will also
cook more evenly if it is tied into a compact cylinder.

  Adjust the oven rack to center position and preheat to 475 degrees F.
Take the meat directly from refrigerator and place on a cake rack set in a
shallow roasting pan. Roast exactly 30 minutes.  Remove the pan with the
meat from the oven; immediately reduce oven temperature to 325 degrees F.
Insert an instant-read meat thermometer at one end of roast, going into
thickest part of the center (the temperature will range from 80 to 110
degrees). Let the roast rest at room temperature, uncovered, for exactly
30 minutes. (At this point roast's internal temperature will range from
115 to 140 degrees.)  After this 30-minute rest, remove meat thermometer,
return meat to oven, and roast until meat thermometer inserted in thickest
part of roast reaches an internal temperature of 145 degrees, ususally 15
to 30 minutes longer, depending on roast's internal temperature at the end
of the resting period. Sincethe roast may cook unevenly, take temperature
readings from a couple of locations, each time plunging thermometer to
center of the meat and waiting 15 seconds.
       Let the  roast stand at room temperature, uncovered. for 15 to
20 minutes to finish cooking. (The temperature should register
between 150 and 155 degrees F.) Slice the meat thin and serve with
the sauce of your choice.

Source:

rec.food.cooking, rec.food.recipes