Who is roasting a pork loin for New Years Day?

[Nac Mac Feegle]

7. It's called 'carryover'

The temp is higher at the edges, since that's where the heat is applied. It has to 'soak in' to the center. It also lets the juices redistribute back throughout the cut of meat, which is why you DO NOT pull out the thermometer or carve until after the meat has rested.

I'm also a big proponent of not using a roasting rack, but resting the meat on a bed of vegetables: celery, carrots, onions, potatoes, whatever (try sweet potatoes, parsnips, or turnips for a change). Spice the veggies, and you have a side dish with no extra cooking vessel. If you use the drippings to make gravy, you have dialled the flavor up considerably. Roasting the veggies intesifies their flavors.

And you don't have to wash a V-rack.