Preheat oven to 220°C. Weigh pork to calculate cooking time.
Rub with oil, seasoning and garlic. Place pork in a oven dish and roast for 20 minutes until starts to brown. Reduce heat to 170–180°C and cook until medium done. Allow about 25–30 minutes per 500 g for remainder of cooking.
Pork is cooked when the juices of the meat run clear when pieced in the thickest part with a clean fork or skewer. Ideally, use a meat thermometer to check temperature away from the bone. Boneless roasts are cooked when internal temperature reaches 65°C.
Allow pork to rest for 15 minutes. Place roast on a clean dish, cover and chill quickly in the coldest part of the refrigerator. Slice when cold and serve with antipasto vegetables and salads.
Cook rolled and stuffed pork cuts until internal temperature 76°C.
Cook bone–in leg roasts and shoulder roasts until 71°C.
Cooked pork ICT's will rise about 3–8°C after cooking and during resting.