Place pork, fat side up, on rack in shallow roasting pan. The rack keeps the meat out of the drippings.
Roast in 325 degree oven (it is not necessary to preheat the oven)
3 to 5 pounds should be cooked 30 to 35 minutes per pound.
5 to 7 pounds should be cooked 35 to 40 minutes per pound.
If using a meat thermometer it should register 170 degrees
Remove from oven and allow the cooked roast to set for 15 minutes prior to carving.
Take a jar of apple jelly, apricot jelly, or a fruit jelly of this nature. Heat the jelly in a small saucepan, over medium heat. If desired, you can add cranraisins to the sauce. This sauce can be served as a topping for the pork roast.
Fried apple slices
This is also a very nice accompaniment to the pork.
Take apples with skin and slice thinly. Shake in a bag with cinnamon and sugar. Heat butter in a skillet on the stove at medium heat. Fry the apples until soft. This will only take a few minutes. The cooked apples can be served on the plate with the pork.
You can freeze the cooked pork roast (preferably unsliced). When you remove it from the freezer, slice the pork and warm in an oven at about 250 degrees in a covered baking dish. I would also put the jelly glaze on the pork as you are heating it up. This will keep the pork roast juicy.