Serves: 5
1. Allow 1/3 to 1/2 lb. per serving for bone-in roast and 1/4 to 1/3 lb. per serving for boneless roast. Heat oven to 325°F. Place roast, fat side up, on rack in shallow roasting pan. If desired, sprinkle with salt and pepper. Insert meat thermometer so bulb reaches center of thickest part of meat, but does not rest in fat or on bone. Do not add water or cover.
2. Bake at 325°F. until meat thermometer registers 165°F. using "Timetable for Roasting Fresh Pork."
Nutrition Information Per Serving: Serving Size: 4 oz. Cooked Pork * Calories: 230 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 4 g 20% * Cholesterol: 90 mg 30% * Sodium: 65 mg 3% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 32 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 4 Lean Meat
See Cook's Note: Tips for Roasting Pork or Lamb and Cook's Note: Carving a Pork Loin Roast
This Pork Roast recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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