Keep in mind I don't really follow recipes or measure, so all amounts are approximate. Cooking time and temp, too. Most of my meat is butchered at home or a local locker, so I don't even know the weights of my roasts. It's all a guess. But this will give you the starting point for a wonderful way to do pork.
Curried Pork Roast
Times and temps
Last night I had two pork roasts, one perhaps 2-3 lbs, the other maybe 4-5. I would have preferred to bake them at low (270-300) for about 5-7 hours, but I didn't get them in soon enough. I ended up doing them at 325 for about 3 hours. They were cooked through, and mostly tender; but another hour would have made them fall-apart tender. I baked my roasts in a small roaster. Medium would have been better,
but I didn't realize how large the one roast was until I already had the
smaller one dirtied.
A quick google search shows me I could read for days about cooking times and temps and still not have it all figured out. There is the safety issue, the lean vs. more marbled issue, pastured vs confined, etc. There's no exact rule of thumb that encompasses all of it. From what I could see quickly scanning a few pages, today's regular supermarket pork is alleged to be best reaching an internal temp of 160. "They say" that will kill any germs and yet leave the pork juicy and succulent. "Others say" that you must maintain an internal temp of 190 for an extended period of time to slowly melt the collagen that will give your meat a silky texture and offer maximum health benefits.
What I know is that lower temps for longer times will give you a tender and juicy end result. I think the meat roasting gurus call it low and slow.
1 T salt
1 T curry
1 T sugar
1 t oregano
1 t pepper
Mix together and rub all over meat.
Put into roaster or crock pot.
Fresh fruits and vegies
one large onion
sprinkle apple and onion slices over the roast
Consider celery and carrots, too. Or an orange, cranberries, or whatever sounds good. I really like fruit with pork. Apples, onions, and celery go well with curry. I don't really like carrots with curry, but that doesn't mean you won't. I can imagine that oranges and cranberries would be wonderful, but I don't know whether I've tried them or not. The curry in this is not terribly strong. It adds a kind of warm glow that goes well with the meat and the slight tang of the fruit. Subtle, but really, really good.