Preheat the oven to 450 F degrees. Roast the pork for 10 minutes. Lower the oven temperature to 400 F degrees and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135 F degrees (this is the temperature noted in the original recipe, although I tend to cook my roast pork at 160 F to 165 F degrees just to be sure...especially if doubling the recipe). Transfer the roast to a cutting board and let rest for 15 minutes before slicing. Discard the string and carve the pork into thin slices and serve.