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Pork Roast: It's Academic #2
Now for the Lightening Round question ...[p]You know how there are many discussions regarding the cooking of brisket, fat side up or down?
What about pork loin? Does it really matter?[p]Again,
I usually trim most of the fat from the loin. If I don't I put it fat side down because the bottom will sometimes be too burnt anyway.
I prefer a bone in pork roast to the loin. The roast is a loin still attached to the bones and some will have a tenderloin attached as well. I cook mine direct at around 375/400 after seasoning with Paul Proudhome pork seasoning. I cook to an internal temp of 145 and let rest for about 15/20 minutes. Good luck, Tom
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