Crown Roast of Pork & Loin Roast
Q: Can meat go in the oven right out of the refrigerator?
A: Let meat stand at room temperature 15 to 30 minutes before roasting.
Q: At what temperature should I cook the Roast?
A: Recommended cooking temperature is 325°.
Q: How can I tell when the Roast is done?
A: The best way to determine doneness is by inserting an instant read thermometer into the thickest part of the pork so that it does not touch the bone or rest in fat.
Q: How long should I roast the meat? What should the final internal temperature be for a fully cooked Crown Roast or Loin Roast?
*The following is based on an oven temperature of 325°
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Weight in Pounds
6 - 10 lb Crown Roast (12 -20 chops) 2- 5 lb Loin Roast, (Bone-In or Boneless) |
Approximate Total Roasting Time
20 minutes per pound 20 minutes per pound |
Remove from Oven When Internal Temperature Reaches
145° plus a 3 min. resting period 145° plus a 3 min. resting period |
If you prefer pork more well done, cook to 160°
Q: How do I keep the rib ends from burning on a Crown Roast?
A: Cap each rib end with aluminum foil.
Q: Can I carve the Roast right out of the oven?
A: Let the roast rest for 15 minutes before slicing so as to retain the moisture. Carve Crown Roast by carefully slicing in between each rib.
