Pork Pot roast can seem pretty bland but if you score the fat side and stuff the scored edges with chopped, fresh, garlic it will be even better. But then I like to top it with apricot/pineapple jam and sliced apples. Then I sprinkle fresh chopped oregano and thyme on top. I also stuff a couple of bay leaves into the slits and cover the pork with aluminum foil to roast at 450 for about an hour, then I turn down the oven to 350 and pull off the foil to let the top brown (I actually like to let my top get a little darker than most people.) I love to snack on the crunchy sugarified topping. This is a typical Danish type meal but it's called Fleskesteg
I use a meat thermometer to make sure the inside of the pork reaches a temperature of at least 150 degrees - but I prefer to let it get closer to 160 degrees. Plus, I place the meat on a rack inside the roasting pan, so that the drippings fall into the pan to make gravy.
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