Pork Roast

Ingredients

Tie the roast to create a firm roast
Line a rimmed baking sheet with foil and fit it with a wire rack.
Spray the wire rack with olive oil.
Pat the meat dry with paper towels. Place it on the wire rack.
Rub the spice mixture all over the roast.
Spray the top liberally with olive oil.
Heat the oven to 425 degrees F. Allow the roast to sit at room temperature while the oven is warming, about 30 minutes.
Insert a meat thermometer probe into the middle of the roast and place the pork in the hot oven.
Roast it for 15 minutes, then lower the heat to 375 degrees F and continue roasting until the meat thermometer reads 145 degrees F.
About 25 minutes per pound.
Remove the roast from the oven. Loosely tent it with foil, and allow it to rest for 20 minutes.
Carefully remove the butcher twine from the roast, slice and serve.

If your roast is bigger than 3 lb., you will need to cook it for longer.
If the top seems to be browning too much after 75 minutes, loosely cover it with foil.
Slightly pink is OK, says the USDA (but feel free to cook it for longer if you prefer)
It's very important to allow the fully cooked roast to rest for at least 20 minutes prior to slicing it. This allows the juices to redistribute and settle.