03Preheat the oven to 500 degrees.04Place the pork, fat side up, on a rack set in a baking pan. Roast, uncovered, on the middle shelf of the oven for 15 minutes. Reduce the heat to 350 degrees, baste the pork with the clarified butter and roast for one hour. Dribble two teaspoons of molasses over the roast and continue cooking for a half hour longer until a meat thermometer inserted in the center registers 160 degrees. Remove the roast from the oven and let it rest 15 minutes for the juices to settle. Meanwhile, make the gravy.05Pour three-quarters of a cup of water into the baking pan and heat it, scraping the bottom of the pan to loosen drippings. Boil for two minutes, then thicken the gravy with the cornstarch solution. Stir in the remaining molasses and the lemon juice. To serve, remove and discard the trussing strings, cut the meat into thin slices and arrange on a heated serving platter. Accompany with gravy on the side.