•    Trim meat of as much fat as possible before cooking.
•    Keep meat in one piece. Ask your butcher to stria it together if it is loose, or do it yourself. Even a chicken is better when the drumsticks and wins are trussed close to the body.
•    Before cooking, brush your roast with a little oil, perhaps mixed with spices and herbs.
•    Do not add salt to meat before roasting; the salt  absorbs juices from the meat, wasting flavor, moisture and nutrients.

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