Roast Pork

Photo: flickr user avlxyz

Ingredients

38 pounds PORK ROAST LOIN FZ

cup PEPPER BLACK 1 LB CN

Preparation

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F.OVEN

PLACE ROASTS FAT SIDE UP IN PANS. RUB PORK WITH PEPPER.

INSERT MEAT THERMOMETER IN CENTER OF THICKEST PART OF A ROAST. DO NOT ADD WATER. DO NOT COVER.

ROAST 2 TO 4 HOURS, DEPENDING ON SIZE OF ROASTS, OR UNTIL THE THERMOMETER REGISTERS 170 F.

LET STAND 20 MINUTES. REMOVE STRING OR NETTING BEFORE SLICING.

NOTE: 1. IN STEP 1, 56 LBS PORK LOIN, BLADELESS MAY BE USED.

NOTE: 2. IN STEP 1, RACKS MAY BE USED.

NOTE: 3. IN STEP 3, IF ROASTS ARE FROZEN, COOKING TIME WILL BE INCREASED 30 MINUTES TO 1 HOUR. INSERT THERMOMETER AFTER 30 MINUTES COOKING.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE

NOTE:

IN STEP 3, IF CONVECTION OVEN IS USED, ROAST AT 325F. 1 HOUR 30 MINUTES TO 2 HOURS 45 MINUTES OR UNTIL THERMOMETER REGISTERS 170F. ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 2 SLICES (

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Tags:

meats

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 10:15am

Creator:

Anonymous

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