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Pork for Roasting:

  • Tenderloin
  • Smoked Picnic Ham
  • Boneless Center Cut Roast
  • Bone in Loin Chop
  • Fresh Ham
  • Bone in Center Cut Chop
  • Spare Ribs
  • Bone in Center Cut Roast
  • Baby Back Ribs
  • Arm Picnic Roast
  • Whole Pork Butt
  • Smoked Ham
  • Center Rib Roast (Rack of Pork)


  • Tongs
  • Platters (prep and serving)
  • Meat Thermometer
  • Heavy-gauge Roasting Pan with Baking Rack


Searing and Roasting:

  • Preheat oven to 450°.
  • Sear pork in oven, uncovered, for approximately 15 minutes. Reduce heat to 350°.
  • Check internal temperature by inserting a meat thermometer into thickest part of pork.
  • Roast until desired internal temperature of 160° is achieved.
  • When pork reaches desired internal temperature, remove pork from the oven.
  • Let pork stand 10 – 15 minutes before slicing.