•    Preheat the oven before roasting.
•    Cook your roast on an oven rack.
•    Do not allow juices and oil in the bottom of the pan to burn.
•    Place diced onion and/or one or two cloves of garlic in the roasting pan halfway through the cooking to give flavour to your gravy.
•    Once the roast is cooked, remove it from the oven and leave it to rest before carving (15-45 rains, depending on the size of the roast). This resting time relaxes the meat, which has tensed up during the cooking process, and also redistributes the moisture which the heat has: pushed in towards the centre of the meat.
•    To serve, slice your meat thinly across the grain.
GRAVY Discard the fat from the roasting pan but leave the onion and garlic in it. Place the pan on top of the stove and, over high heat, pour in one cup of liquid (water, or wine and water, a little brandy and water, or orange juice and water) and reduce this liquid by half. Season with pepper and strain into a sauce boat or bowl. For special flavor, add a tablespoon of chopped herbs, e.g. tarragon with chicken, veal or beef, basil with lamb; and parsley with just about anything.

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