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How to make a pork roast

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Learn the cooking methods and appropriate cooking times for the best, succulent pork roast. Garlic cloves poked into the meat add amazing flavour, and it needs little else in the way of seasoning, besides salt and pepper. Just like my papa makes it.
What you'll need: 
boneless pork roast, such as loin roast
garlic cloves, peeled
sea salt and black pepper
When choosing your roast, look for the best quality meat you can afford. When making a roast, the meat is the main feature and you will taste the difference in free range, grain fed and organic meats. Pork meat can get dry, so look for a roast with a nice layer of fat. If the fat has been removed, simply ask the butcher for a piece of pork fat to drape over the top of the roast while it is cooking You or the butcher can tie it on with kitchen twine.
Preheat your oven to 220C.
Using a small, sharp knife, make a few slits in the roast about an inch deep and wide and a few inches apart. Poke garlic cloves into the slits (make sure they are well in there, because as the meat cooks and shrinks, they will squeeze out a bit). If the cloves are quite big you can cut them in half lengthways.
Rub the outside of the meat generously with salt and pepper. Remember that there is a lot of meat to season, so don't be shy.
Place the meat in a roasting tray and put in the oven. Immediately turn the heat down to 180C. Roast the meat for 35 minutes per pound plus an additional 30 minutes.
Check that the juices of the roast are clear by poking into the centre with a knife. Let the roast rest for 15 minutes before carving (otherwise all the juices will run out and it will be dry).
Serve the roast with sides of your choice. My favourites include roasted apples, parsnips, steamed carrots with honey, butter and fresh parsley, and of course good potatoes. This roast is great with or without gravy (I usually have it without).
You can add peeled, halved potatoes to the pan during the last 11/2 hours of cooking. Toss them in the drippings to coat, and stir/flip them around a couple of times during cooking. They will be sticky and lovely, absorbing all the flavour from the meat.


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