I have a 7 lb. pork cuisine roast that I am stuffing. It is not tied, but rather in 2 long pieces. I know that the internal temperature must be 165 degrees for pork. But I am not sure how long it will take to cook. I've done a similar 4 lb. roast that was tied, which I cooked at 400 degrees for one hour, turned the oven off, and let it sit for 20 minutes. It turned out perfect.
Can anyone opine on how I should adjust the cooking time and temperature (if at all) for my 7 lb. roast? I've asked several butchers and they have been of no help thus far.