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Roast Pork

 (from Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, Nov. 1973 Ed.)

 Preheat oven to 450°.   

 Use a rib end of loin for a fine, juicy roast. 

 Pat roast dry and then rub well with a cut clove of garlic, fresh sage, dried rosemary, tarragon or thyme. (I used fresh garlic clove and dried rosemary.) 

Dredge with seasoned flour  -  1 c. flour, 1 tsp salt, ¼ tsp pepper or ½ tsp paprika, 1/8 tsp nutmeg. (I used salt, pepper and nutmeg and put it in a bag to coat the roast evenly with the flour.) 

 Place fat side up on a rack in a pan in the oven. (Not in a cooking bag or foil - and no cover.)

Reduce heat at once to 350º.  (I forgot and left it at 450º for almost 30 minutes before I remembered and turned it down. Did no harm and had a nice crust. But because I made that mistake, I did watch it carefully for hitting temperature early to prevent overcooking. It did not overcook.)

 Cook uncovered 30 to 35 minutes to the pound. The internal temp should be 145º (my Joy of Cooking says 185º, but in 2011 the USDA recommendations were changed for all whole meats to a recommended internal temp of 145º, plus a 3 minute resting period prior to serving.  See http://www.fsis.usda.gov/news/NR_052411_01/index.asp .    I rest meat for at least 5 minutes to let juices settle).

 You may roast alongside the meat for the last 35 minutes of cooking:  Peeled and parboiled sweet potatoes or parsnips. (I made the sweet potatoes, which had a slight and delicious pork flavor cooked this way.)

 Or on top of the roast:  prunes and apricots. ( I skipped this - not a fan of prunes and/or apricots.)

Or serve the roast with:  Applesauce, seasoned with 2 tbsp horseradish and a grating of nutmeg. (This was good! I added the horseradish a little at a time to taste, and probably used only 1 tbsp for about 1.5 cups of fresh cooked applesauce. )

 

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