Roasting is the cook’s little secret for creating an impressive and tasty meal with surprisingly little effort. A large, fresh pork cut like a loin roast is placed in the oven on high heat and seared nicely to a rich brown. The temperature is then lowered, and a long, slow roast seals in the natural juices. Watch this video and learn the basics of roasting fresh pork.
- Use a roasting rack in a shallow roasting or baking pan.
- The pan should be just large enough to hold the food so that air can circulate freely around it.
- Using too large a pan lets the juices from the meat evaporate and scorch in the pan.
- Don’t cover; covering will trap steam and stew the meat.
- If the pan is too deep, that will also create a steam bath and affect the outcome.