Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F.OVEN

1. PLACE ROASTS FAT SIDE UP IN PANS. RUB PORK WITH PEPPER.

2. INSERT MEAT THERMOMETER IN CENTER OF THICKEST PART OF A ROAST. DO NOT ADD WATER. DO NOT COVER.

3. ROAST 2 TO 4 HOURS, DEPENDING ON SIZE OF ROASTS, OR UNTIL THE THERMOMETER REGISTERS 170 F.

4. LET STAND 20 MINUTES. REMOVE STRING OR NETTING BEFORE SLICING.

NOTE: 1. IN STEP 1, 56 LBS PORK LOIN, BLADELESS MAY BE USED.

NOTE: 2. IN STEP 1, RACKS MAY BE USED.

NOTE: 3. IN STEP 3, IF ROASTS ARE FROZEN, COOKING TIME WILL BE INCREASED 30 MINUTES TO 1 HOUR. INSERT THERMOMETER AFTER 30 MINUTES COOKING.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE

NOTE:

5. IN STEP 3, IF CONVECTION OVEN IS USED, ROAST AT 325F. 1 HOUR 30 MINUTES TO 2 HOURS 45 MINUTES OR UNTIL THERMOMETER REGISTERS 170F. ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 2 SLICES (

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