To take the guesswork out of determining doneness, invest in an inexpensive instant-read meat thermometer. Lift the meat out of the oven and insert the thermometer's probe about 3 inches, making sure that the tip doesn't rest on fat or bone. In 30 seconds or less, you'll know if the meat is done. (Remove the thermometer before returning the meat to the oven.) When the internal temperature reaches 160° F., this pork roast is well into the safe zone while still being juicy.
A succulent pork roast surrounded by vegetables makes an elegant, old-fashioned family meal. Play up the occasion by serving green salad alongside in fancy bowls or in goblets, and by lighting candles.
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