Pork Roast

Take beef home immediately and refrigerate it at 40 °F; use within 3 to 5 days (1 or 2 days for variety meats such as liver, kidneys, tripe, sweetbreads, or tongue) or freeze (0 °F). If kept frozen continuously, it will be safe indefinitely.

Defrost. Place, fat side UP, in a roasting pan at least 1 inch deep that's at least big enough to hold the roast with some space on all sides. Set your oven to 325 degrees & pre heat. Sprinkle on some garlic powder and herbs or bbq sauce or whatever you want on it. Put in middle rack of the oven for about 2 hours. If you have a meat thermometer the very center of the roast should be 160 degrees. Once it's done, let it sit on the counter for about 5 minutes before you cut it.

Also, you can cut up potatoes and carrots and onions to do with your roast. Lay the carrots down like a deck for the roast and put the roast on top. Put remaining onions taters and carrots all around the roast. Otherwise follow the same instructions but add about another hour.

And one more thing-- if you want to skip the whole oven thing, pork loins come out REALLY REALLY good in a crockpot-- set it on medium with some beer and rosemary or terriaki or bbq or garlic and wine and just leave it all day. At least 3 hours. REALLY REALLY good.

http://allrecipes.com/Recipe/Roasted-Pork-Loin/Detail.aspx Hope that helps!

I guess it all depends on how you make the pork/pork chops?? I'm about to head into the kitchen to make pork chops smothered in onions and cream of mushroom soup. I made them once before and they are dreamy delicious! I will make some simple veggies ~ probably broccoli with cheese sauce. I haven't thought about what other vegetable I'll make ~ maybe some type of potato? But to answer your question, if you make a fancy, tasty chop I would suggest a very simple vegetable to go with it. And of course a glass (or two) of vino! This probably doesn't help but I'm from the South and simple is better down here! lol!

If the meat has greyed and has a slightly slimy feel to it yes. If the meat is still fleshy pink or red colored and has a firm feel to it it is fine. When it comes to meat though, when in doubt, throw it out.

For well done roast pork with good crackling rub scored skin with olive oil and then rub in plenty of salt. Then with oven temp at 220C place pork in and leave for 20mins then lower temp to 180C and roast for 30mins per lb. making 2hrs 15mins. Total roasting time is 3 hrs 5 mins. Meat should be tender and succulent. Serve with a selection of Sage and Onion stuffing, Baked potatoes, Baked carrots, Baked pumpkin, rich gravy made from pan juices and whatever greens you like. Apple sauce is also served traditionally in the UK but I love fresh mango or tinned peaches too.

1.set your oven to 350 degrees F

2.cover with aluminum foil

3.cook for three hours

4.If you like your roast to look nice and brown take off the tin foil for a few minutes before you take it out of the oven

Why would you "cook" a pork roast in the microwave. Pork roast are a tough meat and it requires low temp at about 10 hours like in a crock pot.

Gravy, mustard, coleslaw, horseradish. Depends on personal tastes

For a 400g piece of pork, roast it in an oven preheated to 180°C (350°F) for about 25 to 30 minutes per 500g, which translates to roughly 20 to 25 minutes for your 400g piece. Always use a meat thermometer to ensure the internal temperature reaches at least 70°C (160°F) for safe consumption. Let the pork rest for about 10 minutes before slicing to retain its juices. Cooking times may vary slightly depending on the specific cut and oven performance.

69 minutes at 420 *F.

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Yes it can be frozen but should always be defrosted thoroughly before cooking.

if it is a properly cured pork shoulder you only need to heat long enough to reach serving temperature (or not at all if you, for instance, slice for cold sandwiches)

While hams labeled "smoked" are often ok without additional cooking time you need to 1st be sure it is a fully cooked piece of meat. If not, then be sure to cook to a proper internal temprature (165F I believe is considered sufficient) measured at the center of the meat as surface temp can be significantly higher than the center of a thick cut. I like my meat well done so I make sure all "blood color" is gone also.

In the USA, most fully cooked meats are labeled as such quite prominently since "fully cooked" indicates a convenience, the words will easily add a buck or two per pound to the price. If you are not sure, why take a chance?

after you know your meat is safe to eat, be sure you keep it that way. Watch out you do not cross contaminate it with it's own packaging or any other uncooked foods. and remember "Hot Foods HOT - Cold Foods COLD"

limit the time that ANY food it left within the 40F - 140F range to just long enough to serve the food

(short answer: Until it is fully cooked - base on temp not time)

I assume it is a bone in roast - For bone in 20 minutes per pound should do it. Pork should reach an internal temp of 165 degrees Fahrenheit.

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Only if it's a family of mice...

18 grams is something like 1/6 of one serving or less.

General 'rule of thumb' - 20 minutes per lb plus another 20 minutes. In this case it would be 5 hours, 20 minutes.

i say cook@ 400 for ten minutes then turn down to 325 and cook until internal temp is 165 -170 degrees.

250 and fifty is to hot to make a tender yet juicy roast. grill at 190 for 5 to 6 hours turning the meat every hour or so. when the meat is done, wrap it in foil for half an hour. this steams the meat and makes it incredibly tender.

It is a very difficult question to answer. The problem is that every size and shape of a pork loin is different, which is the major factor in determining how long to cook it. Also, the temperature of the roast going into the oven matters - is it straight out of the fridge or has it been sitting out for fifteen minutes during the seasoning/prepping process? To avoid all of these factors, simply buy an instant read thermometer and roast at 400* until you reach an internal temperature of 135*. This will achieve a nice medium-well temperature that will be nice and juicy. Don't believe the hype that you have to cook pork to well done, there has not been a case of trichinosis reported in this country in almost 50 years. I happen to eat my pork medium-rare. I am a professional chef, btw...

Probably not - hot foods should be either kept hot or placed in the refrigerator within 2 hours of cooking.