Roasting is accomplished by cooking the pork, uncovered in a heated oven. The meat must first have the excess fat trimmed, and if necessary or desired, it should be tied.
Meat is sometimes seared before roasting to brown the surface of the meat to add flavor. Searing can be accomplished by using several different methods. One method is to use a high temperature for a short period of time at the beginning of the roasting time and then reduce the heat for the remainder of the time. This quickly browns the outer surface to create a flavorful crust on the surface of the meat. Another searing method used involves frying the meat in a very hot pan until all sides have been nicely browned and then placing it in the oven to finish cooking.
If the meat is not going to be seared in the oven, the oven should be preheated to either 325°F or 350°F (450°F for pork tenderloin) and the meat should be at room temperature.