Pork comes in many forms including ham, bacon and loin and can be cooked in a number of ways, such as smoked or roasted. Because roast pork can come out overcooked and dry, many do not attempt to cook it in this way. However, by slowly cooking it at a low temperature, the meat can come out tender and juicy. Several cuts of pork can be roasted, including the tenderloin and pork butt, the latter of which is a favourite among cooks because of its high fat content.
Remove the roast pork from the freezer. Place the package on a plate and defrost it in the refrigerator. Make sure the pork thaws completely before reheating.
Preheat the oven to 148 degrees C. The oven should be fully preheated before placing the pork inside.
Place the pork on a sheet pan or in a casserole dish. Loosely cover the pan with foil.
Place the dish inside the oven. Heat for 15 to 20 minutes, depending on the amount of pork.
Remove the pork once it is warmed through. Use a meat thermometer to get actual temperature. The meat should be at least 65.6 degrees C. Place the container on the counter and let the meat rest.
- To thaw pork faster, fill a bowl with hot water and place the freezer bag inside it for a few minutes. Make sure the bag is sealed to prevent water from seeping inside.
- Do not overheat the meat. This will cause the meat to dry out.