Roast pork is a great alternative to roasting chicken or turkey at your next family gathering. It is simple to cook and makes a great presentation. You should keep in mind, the size and shape of your joint will determine the cooking time. Also affecting the time will be if your joint contains a bone. Bone-in pork roasts take longer to cook through than boneless roasts.
Prepare your joint by rubbing all over with your favourite meat rub and allowing it to sit overnight. A simple rub is 62 g (1/4 cup) salt, 62 g (1/4 cup) pepper, 62 g (1/4 cup) brown sugar and 62 g (1/4 cup) paprika. This is a great rub by itself, but you can also add any other spices that you happen to like.
Searing your meat quickly is a great way to lock in the flavour that you added with your rub. Heat a pan over high heat. Add enough vegetable oil to cover the bottom of the pan. Place the joint in the oil as soon as it has heated. Sear on all sides for a few minutes. This will create a crust keeping moisture and flavour inside your meat.
A boneless pork joint need to cook for 40 minutes per kg (20 mins per lb) and bone-in joint take 60 minutes per kg (30 mins per lb).
Preheat your oven to 204 degrees C (400 degrees F). Allow your meat to come to room temperature. Determine how long your meat needs to cook. Begin roasting. After the allotted amount of time, check the temperature using a meat thermometer. Insert your thermometer into the thickest part of the meat. The temperature for medium is 71.1 degrees C (160 degrees F), well-done is 76.7 degrees C (170 degrees F). Pull the meat out of the oven a few degrees shy of your desired doneness. Allow the meat to rest so the juices can redistribute. Your meat will continue to cook while it is resting.
Always use a meat thermometer, not timer, to determine the doneness of your meat.