White Monkey wrote:
>>It needs to register at least 145°F in the center to be safe. If it has a
>>good amount of fat, it can go as high as about 155°F and be juicy and
>>tender.
>>
>>That 1 hr 20 should be fine. I'd roast in a constant 325°F oven. Good
>>crust and not too drying.
>>
>>Pastorio
>
> Thanks! I did that to 160°F because I found that temp online at a food
> poisoning prevention site.

Well, don't go back to that site; it's flat out wrong. The only issue -
and it really isn't one any longer in the US for commercial pork - is
trichinosis. And it isn't a poison, it's a parasite. It's dead at 140°F.
Add a couple degrees for surety.

Pastorio

> It did take about an hour at about 350°F. It was
> tasty.
> --Katrina
>
>