Roast Pork

By the RecipeCafe Archives

Ingredients

• 1 pork roast (see notes for suggested cuts)
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 All-purpose flour, for dredging (approximately 2–3 tbsp / 15–25 g)

Instructions

1. 1. Heat the oven to 350°F (175°C).
2. 2. Pat the pork roast dry with paper towels (wiping, as Farmer instructs, removes surface moisture and promotes browning).
3. 3. Sprinkle the roast on all sides with salt and black pepper.
4. 4. Place the roast on a rack set inside a roasting pan (9x13 inch / 23x33 cm pan, or one large enough to hold the roast with clearance). Dredge the top and sides of the meat and the bottom of the pan lightly with flour.
5. 5. Roast at 350°F (175°C) for 3 to 4 hours (see notes for weight-based guidance), basting every 15 minutes with the accumulated fat and drippings in the pan. The roast is done when an instant-read thermometer inserted into the thickest part away from bone reads 145°F (63°C) for medium, or 160°F (71°C) for well-done, the juices run clear when pierced, and the surface is deeply browned and firm to the touch. Rest the roast 10–15 minutes before carving.
6. 6. To make gravy: pour off all but 2 tablespoons of the drippings from the roasting pan. Sprinkle in 2 tablespoons of flour and cook over medium heat, stirring (this is a roux — a cooked fat-and-flour paste used to thicken sauces), for 1–2 minutes until the mixture smells nutty and turns light golden. Gradually whisk in 1–2 cups (240–480 ml) of water or stock, scraping up any browned bits from the pan (deglazing — loosening caramelized drippings with liquid to build flavor). Simmer 3–5 minutes, stirring constantly, until the gravy is smooth and thickened enough to coat the back of a spoon. Season with salt and pepper.