Roast Pork
By: Anonymous
Published: Saturday, February 13, 2010 - 10:15am

Ingredients




38 pounds PORK ROAST LOIN FZ
cup PEPPER BLACK 1 LB CN

Preparation

1 PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F.OVEN 2 PLACE ROASTS FAT SIDE UP IN PANS. RUB PORK WITH PEPPER. 3 INSERT MEAT THERMOMETER IN CENTER OF THICKEST PART OF A ROAST. DO NOT ADD WATER. DO NOT COVER. 4 ROAST 2 TO 4 HOURS, DEPENDING ON SIZE OF ROASTS, OR UNTIL THE THERMOMETER REGISTERS 170 F. 5 LET STAND 20 MINUTES. REMOVE STRING OR NETTING BEFORE SLICING. 6 NOTE: 1. IN STEP 1, 56 LBS PORK LOIN, BLADELESS MAY BE USED. 7 NOTE: 2. IN STEP 1, RACKS MAY BE USED. 8 NOTE: 3. IN STEP 3, IF ROASTS ARE FROZEN, COOKING TIME WILL BE INCREASED 30 MINUTES TO 1 HOUR. INSERT THERMOMETER AFTER 30 MINUTES COOKING. 9 NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE 10 NOTE: 11 IN STEP 3, IF CONVECTION OVEN IS USED, ROAST AT 325F. 1 HOUR 30 MINUTES TO 2 HOURS 45 MINUTES OR UNTIL THERMOMETER REGISTERS 170F. ON HIGH FAN, CLOSED VENT. 12 SERVING SIZE: 2 SLICES (