How long to cook Pork Roast-quick help please
Pork what? Loin, leg, or shoulder? If it's loin, and if it's at room temperature when I start, I always pull it out when it hits 155º, because I'd rather have it pink than dry. There are those who freak out at this, of course...
Leg or shoulder can be roasted, too, though I prefer to pot-roast (braise) these. A small boneless shoulder butt can be browned in a Dutch oven along with some chopped onion, a cup or rather less of white wine or stock poured in, lid put on, and it'll cook very nicely at that 20 mins/lb. rate.
Whatever you cook and however you do it, a good rubdown with coarse salt and black pepper beforehand helps a bunch.
re: Will Owen
Assuming it is a boneless pork loin roast, 20 min per pound would be an hour and twenty minutes, which is probably too long. I'd start checking even a bit short of an hour. Since I'm sure you will properly let it rest for at least ten to fifteen minutes before carving, the temp will coast up probably ten degrees after taking out of the oven, so I'd take it out at 145 or even 140. Agree that you want to well-coat with salt, pepper, and I'd add garlic (or garlic salt) and maybe some dried herb. Next time, I would take the time to brine it before roasting -- brining works even better wonders for juicy pork than even turkey. Finally, you needn't be at all afraid of pinkish pork -- trichinosis has virtually been eliminated and (according to a recent Alton Brown repeat) is killed at 140 anyway.