Choose your cut: If you want crackling, look for a good coverage of fat and rind. Pork cuts that are suitable for roasting include leg, rack, rolled loin and rolled shoulder. These cuts have less fat, so they’re healthier as well.

Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours. When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).

Steps to Make It Heat oven to 350 F. Rinse rack of pork and pat dry. Season all sides thoroughly with salt and pepper. Place rack in a shallow baking pan fat side up. Roast 18 minutes per pound or to an internal temperature of 145 F. You want the meat to still be pink.

Roast at high temp 450 degrees Fahrenheit for 15 minutes (30 minutes for roasts larger than 10 pounds) Reduce oven temp to 325 degrees Fahrenheit and cook approximately 15 minutes per pound till the desired doneness. Use a meat thermometer to make sure the roast is at the temperature you desire.

A 3-pound roast will take about an hour in the oven. Also referred to as a pork rib roast or center-cut pork loin, a rack of pork comes from the rib area of the loin which contains a bit more fat, making it especially succulent and flavorful. When the ribs are stood up and tied together, they are referred to as a crown roast.

Also referred to as a pork rib roast or center-cut pork loin, a rack of pork comes from the rib area of the loin which contains a bit more fat, making it especially succulent and flavorful. When the ribs are stood up and tied together, they are referred to as a crown roast. Plan on one rib per person with an extra one thrown in…