| 1 | Invert a heat-resistant, non-metallic saucer or small casserole cover in the bottom of a shallow, non-metallic baking dish. |
| 2 | (the saucer keeps the meat out of the fat as it cooks). |
| 3 | Place roast fat-side-down on the saucer. |
| 4 | Rub meat with garlic and pepper if desired. |
| 5 | Heat, uncovered, for half of the cooking time given in the chart below. |
| 6 | Drain pan juices and reserve if gravy is to be made. |
| 7 | Turn meat over, cover loosely with wax paper or paper toweling and heat for remainder of the cooking time. |
| 8 | Let roast stand covered in aluminum foil 15 to 30 minutes or until appropriate internal temperature is reached. |
| 9 | Do not place thermometer or aluminum foil in the microwave oven. |
| 10 | If necessary, return roast to microwave oven for a few minutes until desired internal temperature is reached. |
| 11 | Salt meat after cooking, if desired. |
| 12 | Rare: 5 minutes per pound medium: 6 minutes per pound well done: 7 minutes per poun |
