Pork roast
Rolled and tied, cooks evenly in the oven.
Rare
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Medium rare
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Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your pork roast now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Pork roast
A pork roast of this kind is rolled and tied, usually from the shoulder or the loin. Rolling creates an even cylinder that cooks far more uniformly than a piece with a thin and a thick end.
Rolling does have a safety consequence. On a whole cut, any bacteria sit only on the surface, which goes well past 70 degrees the moment you sear it. In a rolled roast that surface has been folded inwards, so here the core temperature genuinely has to be reached.
Measure in the exact centre of the cylinder, halfway up and halfway along. That is the last point to come up to temperature. Avoid pushing the probe through a layer of fat, which conducts heat more slowly and gives a misleading reading.
A roast is a large piece and holds a lot of heat, so allow a good ten minutes of rest. Leave the string on until you slice; until then it holds the shape together.
Tips
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Most voted
Meet in het midden van de rollade en laat hem ruim rusten voor je het touw eraf haalt.
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