The Seattle Times - THIS IS NOT the pork roast you remember. Gone are the days, thankfully, when we cooked pork to 160 degrees. Done right, a pork roast is tender and tasty, moist inside, with a nice crisp exterior. For those who eat pork, an herb-stuffed loin roast makes a nice holiday centerpiece.
All that’s required is excellent pork, a good thermometer and a little bit of technique.Let’s start with the pig. Pork products vary wildly depending on how the pigs are raised, and what they eat. Russ Flint, owner of Rain Shadow Meats in Seattle, recommends all-natural pork from Northwest artisans like Tails & Trotters and Carlton Farms.
All that’s required is excellent pork, a good thermometer and a little bit of technique.Let’s start with the pig. Pork products vary wildly depending on how the pigs are raised, and what they eat. Russ Flint, owner of Rain Shadow Meats in Seattle, recommends all-natural pork from Northwest artisans like Tails & Trotters and Carlton Farms.