How to Roast Meat
One of the simplest ways to cook a large piece of meat.
Roasting is often the method of choice because it yields a tender interior and browned exterior through prolonged oven cooking. One of the most attractive aspects of roasting to a busy cook is that while the roast is cooking, the cook is freed to perform any other tasks that need attention before dinner is served. Before beginning the oven cooking segment of the roasting process, the meat must be trimmed, tied and seasoned, and seared.
1. The standard temperature for cooking roasts is 350 degrees F (175 degrees C). Technically, the lower the heat of the oven, the better the final roasted product will be. At a lower temperature, the meat will take longer to cook but will produce more flavor and moisture. Never roast meat at a temperature below 200 degrees F (93 degrees C). Once a temperature to cook the roast at has been decided upon, and the oven preheated, place the trimmed, tied, seasoned, and seared meat onto a baking dish and into the oven.
2. Roast the meat until its ideal internal temperature is reached. The ideal interior temperature will depend wholly on what type of meat is being roasted. We have chosen to roast a pork loin, a pork roast's final interior temperature should be 160 degrees F (70 degrees C). Gauge the interior temperature of meat by using a meat thermometer.
3. Once the meat has rested, remove the string from the exterior of the roast. Be cautious when cutting the string free as the meat might still be hot.
4. Slice the meat as thick or as thin as desired.
5. Inspired to make a fancy roast? Give any of these scrumptious recipes a try: