Allow your joint of meat to come to room temperature.
First tie the pork roast (to insure even roasting), season with salt and fresh ground black pepper and then brown in the skillet. Brown the side with fat last and try not to move it too often so a good amount of burnt bits (fond) stay in the skillet because you'll use them later.It's best to use a skillet that isn't non-stick, but I don't have one at the moment.
O.K. my v.rack is too big as I bought it for the Christmas Turkey, but it will do.
Put the roast on the rack and put it all in a preheated oven at 300FCook until the internal temperature of the pork reaches 135F which takes about 45-55 mins. A really impressive meat thermometer like mine is handy here.
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