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

1. TIE ROASTS. PLACE 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 1 HOUR 15 MINUTES TO 1 HOUR 45 MINUTES OR IN 325F. CONVECTION OVEN 45-65 MINUTES ON HIGH FAN, CLOSED VENT OR UNTIL MEAT THERMOMETER REGISTERS 170F.

4. LET STAND 20 MINUTES. REMOVE STRINGS.

NOTE:

1. IN STEP 1, 56 LB PORK LOIN, BLADELESS, MAY BE USED.

2. IN STEP 1, RACKS MAY BE USED.

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

4. OTHER SIZES ZND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

SERVING SIZE: 4 OZ

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