Pork loin is best slow-roasted to ensure the outer layer of the roast does not turn dry before the center cooks through. For an especially even doneness, you can cook the loin roast at the lower temperature until it reaches 140°F, remove from the oven and rest for 30 minutes, and brown it at 500°F (as is done with Slow-Roasted Beef). Boneless roasts cook a little faster, but bone-in roasts are tastier and make for a nice presentation. Rib roasts will often have the back bone (or chine bone) removed. If it has not been removed, ask the butcher to cut through the chine bone for easier portioning. (If all else fails, you may unceremoniously cut the loin completely off the bone before carving.) To promote juiciness, brine the loin and omit the salt below.

Preheat the oven to 500°F.

Trim all but a thin layer of fat from the top of:

Dry thoroughly and rub with:

Place the meat on a rack in a roasting pan, fatty side up. Roast for 10 minutes. Reduce the oven temperature to 250°F and roast until a thermometer inserted in the thickest part of the meat registers 140° to 145°F (the temperature will rise 5 to 10 degrees as the roast rests). Cooking times vary depending on the thickness of the roast; begin checking after 45 minutes (and expect around 1 ½ hours total cooking time). Transfer to a cutting board, cover loosely with foil, and let stand for 10 minutes. Skim off the fat from the pan juices and reserve. If desired, prepare:

For rib roasts, you may cut the loin off the bones in one piece and slice into ¼- to ½-inch slices or cut between the ribs into thicker chops. For a special treat, top the slices with:

Arrange the slices so that they overlap on a platter and spoon the pan juices or pan sauce over them.