Cooking a pork roast is a great way to enjoy a flavorful, lean portion of meat with your family and friends. While it may seem daunting to amateur chefs who have never tried, learning how to cook a pork roast is actually very simple and nearly foolproof to perfect!

Pork roasts are defined as thick cuts of meat that are suitable for cooking by exposing them to dry heat.http://www.porkfoodservice.com/Glossary.aspx They are a popular choice for both formal and casual gatherings. While it might seem like a big production to cook a roast, it is relatively simple and can be done by even the most amateur of chefs.

To cook the perfect pork roast, you first need to select a cut of pork. Seasoning the roast is the next step, with a variety of options for methods and flavorings. The actual roasting process follows, with the cooking time dependent on the size of the roast and cut. Finally, the pork roast can be cooled, sliced and enjoyed by family and friends.

Roasting pork for dinner is a simple but elegant main dish. Of course, you will want to add some nice side dishes to it. You may want to consider serving your pork roast with mashed potatoes, gravy and applesauce.

A pork roast is any large cut of meat that comes from the loin, leg, shoulder, or tenderloin. Different cuts will have slightly different characteristics, however they area all good for roasting.

In general, you should always try to choose a roast that is reddish pink with no brown or greenish tint. Meat that is darker red indicates that it is acidic, which is juicy but does not keep well.

• Before you season, you will want to trim most of the visible fat from the outside of the roast. If the roast does not have any fat, rub the surface with about 1 to 2 teaspoons of oil.http://www.porkfoodservice.com/Glossary.aspx?c=Roast If desired, you can tie your roast to help it maintain its shape before seasoning.http://www.recipetips.com/kitchen-tips/t--444/pork-roasting.asp There are four methods you can use to add flavor to your roast: rubs, marinades, brining or glazes.

Rubs involve spreading seasonings over the surface of the roast. You can use garlic, sage, thyme, salt, pepper, mustard, or any other seasonings that reflect your tastes.

Marinades involve soaking the roast in an acidic solution (lemon juice, vinegar, wine) to work. The acid helps break down the protein in the roast and allows flavor to seep in.http://www.exploratorium.edu/cooking/meat/INT-what-makes-flavor.html

Brining, which is popular for turkey and other poultry, can also be done with pork roasts. Brining involves soaking the roast in a solution of water and salt. Flavor can be added by adding seasonings to the brining solution.

• Glazes do not really flavor the meat, they simply coat the surface of the meat with flavor. Glazes generally include sugar, molasses, syrup, or concentrated fruit juice.

• Once you have seasoned your pork roast, you are ready to cook it in your oven.

1. Place the (seasoned) roast on a rack in a shallow roasting pan.http://www.porkfoodservice.com/Glossary.aspx?c=Roast
2. Let the roast sit until it reaches room temperature].http://www.recipetips.com/kitchen-tips/t--444/pork-roasting.asp
3. Preheat the oven:
   • - If you plan on searing the roast, preheat to between 450 and 475 degrees F.http://www.recipetips.com/kitchen-tips/t--444/pork-roasting.asp
   • - For normal cooking, preheat to between 325 and 350 degrees F.http://www.porkfoodservice.com/Glossary.aspx?c=Roast
     • NOTE: When cooking pork tenderloin, the oven should be preheated to 450 degrees F, even for normal roasting.http://www.porkfoodservice.com/Glossary.aspx?c=Roast

1. Sear the roast by placing it uncovered into the oven for 20 to 25 minutes.http://www.recipetips.com/kitchen-tips/t--444/pork-roasting.asp This will help brown and crisp the outside.http://teriskitchen.com/meats/porkrst.html

2. Reduce the oven's temperature to 325 degrees F.http://teriskitchen.com/meats/porkrst.html

1. Baste the roast often with its pan juices to help keep it moist.http://teriskitchen.com/meats/porkrst.html
2. Remove the roast from the oven when the meat thermometer reads the proper internal temperature:
   • - Medium done roasts will read between 150 and 155 degrees F.http://www.porkfoodservice.com/Glossary.aspx?c=Roast
   • - Well done roasts will read between 160 and 170 degrees F.http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=9cc3809dc732f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default
3. Remove roast from the oven.
4. Allow the roast to sit for 10 to 15 minutes before slicing.http://teriskitchen.com/meats/porkrst.html This allows the meat's juices to redistribute throughout the roast.http://www.porkfoodservice.com/Glossary.aspx?c=Roast

• How long you cook your pork roast will depends on the size and shape of the cut, if it is tied, and if it has the bone in or is boneless.http://www.recipetips.com/kitchen-tips/t--444/pork-roasting.asp In general, allow about 20 minutes of cooking per pound pound of your pork roasts, with the exception of the shoulder (butt) roast, which requires 30 minutes per pound.http://www.theotherwhitemeat.com/aspx/beginners_guide/roasting2.aspx http://www.theotherwhitemeat.com/aspx/beginners_guide/roasting2.aspx However, for the best results you should use a meat thermometer to determine how done your pork roast is.