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Chingal0 · 03-03-2004, 04:34 PM

1. Set the oven for like 475F and cook for 30 minutes. Reduce oven to like 350F and Cook it until it is done. Take the roast to an internal temp of about 145F and when it hits that, take it out of the oven and let it rest. It will carry over to about ~155F which is perfect. (cooking at 475F will help brown the outside of the roast)

2. I would probably put some water in the pan just so the juices don't get all black and shit, and the drippings can double for gravy unless they are disgusting.

3. Yukon Gold potatoes are a good all-around potato, as are new potatoes (or red). If you are going to put them into the roasting pan with the pork, I'd probably put them in about 45minutes to an hour before the roast is done.

4. If the water/juice mixture is not nasty, you can use that as gravy. A cornstarch slurry works to thicken, if you use that, cook the gravy to a light boil and it will thicken quickly. Season with whatever, salt and pepper works.

Remember to temp the roast at the thickest part, and there are other things you can do with the potatoes rather then cooking with the roast. You can roast them seperately with herbage, crush them with horseradish, mash them with garlic and rosemary, make an au gratain.. anything you want, they will all work well.

03-03-2004, 04:34 PM	#2 (permalink)
Chingal0 Something like that.. Location: Oreygun.	1. Set the oven for like 475F and cook for 30 minutes. Reduce oven to like 350F and Cook it until it is done. Take the roast to an internal temp of about 145F and when it hits that, take it out of the oven and let it rest. It will carry over to about ~155F which is perfect. (cooking at 475F will help brown the outside of the roast) 2. I would probably put some water in the pan just so the juices don't get all black and shit, and the drippings can double for gravy unless they are disgusting. 3. Yukon Gold potatoes are a good all-around potato, as are new potatoes (or red). If you are going to put them into the roasting pan with the pork, I'd probably put them in about 45minutes to an hour before the roast is done. 4. If the water/juice mixture is not nasty, you can use that as gravy. A cornstarch slurry works to thicken, if you use that, cook the gravy to a light boil and it will thicken quickly. Season with whatever, salt and pepper works. Remember to temp the roast at the thickest part, and there are other things you can do with the potatoes rather then cooking with the roast. You can roast them seperately with herbage, crush them with horseradish, mash them with garlic and rosemary, make an au gratain.. anything you want, they will all work well. __________________ "Eventually I became too sexy for my gym membership fee."