black as a heraldic color, early 14c., commonly identified with sable (n.1), but the animal's fur is brown and this may be a different word of unknown origin; or it might reflect a medieval custom (unattested) of dyeing sable fur black. As an adjective from late 14c.
Sprinkle 1 teaspoon ... spice blend. Pat pork roast dry with paper ... or until internal temperature reaches 160 F. for medium or 170 F. for well done.
Place pork on a rack over a roasting dish and put in oven. Roast for 15 minutes. Reduce temperature to 150Â°C and continue cooking for 45 minutes per 500g. To check pork is cooked, pierce the thickest part with a knife: if the juices run clear, the pork is cooked.