On Dec 26, 10:36 am, wrote:
> Just finished moving, cookbooks still upboxed. Moved a 5-pound
> center-cut pork loin roast from old freezer to new, want to cook it up
> for New Year's.
>
> So, your advice on times and temperatures, possible cooking along of
> potatos and onions with it, pan covered or uncovered, seasoning, etc,
> is welcome.

I posted this in 1998. Increase the amount of garlic and fennel for
your larger roast. -aem

"Great Food Without Fuss" (a great book) has this one:

6 garlic cloves, minced
1 to 2 TB fennel seeds
2 tsp. coarse salt
fresh ground pepper to taste
boneless pork rib roast, about 4 lbs.
olive oil

"Make a paste with the seasonings in a mortar and pestle, and
spread it all over the roast. Untie the roast (if rolled and
tied) and spread the paste inside, too. Also stuff some into
knife incisions on the outside. Rub with olive oil. Roast
uncovered in a 350 degree oven for about 2 hours, or until meat
thermometer reads 170. (Personally, we take it out at 160, but
we like pink and juicy pork.) Baste with pan juices a few times
during the roasting.

"We made this the first time on a ski trip, wanting something easy
to do in an unfamiliar, scantily equipped kitchen. Have had it
many times since. The book recommends letting this roast cool,
as they like it at room temp with a little more olive oil
drizzled on. We had it that way the second day, and it was at
least as good as it had been hot the first night."