I would reduce the heat to 325° and bake 22 min. per lb. or 160° on a meat thermometer. Roasting slower seems to make it more tender. Then let it sit for about 15 min. after removing from oven to let the juices stabilize before cutting.
It's about 20 minutes per pound at 350 degrees, but it's more important to test the doneness with an instant read thermometer. The pork is done when the temperature measured at the thickest part of the meat (away from the bone) is 145-150 degrees.
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