Here are some tried and true flavors and techniques for baking a pork roast from Chef Rodney. Laurie from Poughkeepsie is preparing a 4 1/2 lb boneless pork sirloin roast.

Laurie, bake it at 350 degrees for about 50-60 minutes uncovered. Use your meat thermometer, which will read 145 degrees when your roast is ready to be removed from the oven. Wrap in foil and the internal temperature will rise to the necessary 150 degrees. Bon Apetite!

Preheat oven to 350 degrees.
Have a roasting pan, frying pan, garlic, canola or vegetable oil, salt and pepper handy.
Use a boning knife, make slits in the meat.
Then, push sliced garlic into the slits. Season the meat liberally with salt and pepper.
Begin heating a large frying pan or grill pan with about 3 Tbsp of oil.
Sear the meat in pan over medium high heat on stovetop. Turn to brown all sides.
Place meat thermometer in roast about halfway in. Angle toward you so you can read it with the oven light on.
Place roast in roasting pan. Transfer to oven and roast until you reach 145-150 degrees internal temperature.

Laurie, we’d love to know what else you are serving and what flavors you most enjoy. For example, a Tuscan style (rosemary, sage, garlic) rub will work well with potatoes and a salad. You could even cure the roast overnight with honey and a spicy salt for a more firey flavor that would work well with greens and roasted vegetables. ChefsLine chefs are here to help bring out the chef in you! Give us a call.