PORK ROAST

The pork can be seasoned with salt and pepper up to 24 hours ahead and refrigerated uncovered to dry-brine the meat and develop better browning. Bring to room temperature before roasting.

Store leftover pork and gravy separately in airtight containers in the refrigerator for up to 4 days. Slice pork before reheating to prevent drying. Reheat slices in the gravy in a covered skillet over medium-low heat for 8-10 minutes, or in a 325°F oven for 15-20 minutes.