Bone-in Pork Loin Roast

Giorgio Celmo
Bone-in pork loin roast is a delicious inexpensive alternative to prime rib. I have made this dish for Christmas day, feeding a crowed for less with this beautiful and flavorful meat dish. The trick to creating the perfect roast is temperature and resting time. With bone in meat it takes longer to get the meat to the proper temperature because of the bone, once the proper temperature is reached and the roast is removed from the oven, the meat will increase in temperature because of the bone and continue cooking. What you put on the meat is up to you, a dry rub, a marinate or poking holes and stuffing herbs inside. I’m using two for this recipe, poking holes and a wet rub.

Ingredients

5-6 Lb. Bone-in pork loin roast (should be about 8 bones) Make sure  chine bone is removed for easy cutting.

Fennell seeds ground

Fresh rosemary

6 Cloves garlic

For the wet rub

5 Cloves garlic

1 Teaspoon coarse sea salt

2 Teaspoons fresh rosemary chopped fine

2 Teaspoons black pepper

1 ½ Tablespoons Olive oil

Directions

The night before; Mash the garlic and salt together using a mortar and pestle or heavy spatula until a paste is formed.  Add the herbs, pepper and olive oil and continue to mash until well combined.  Rub the roast all over with the garlic-herb paste and return to the fridge and allow marinading up to 24 hours until ready to roast.

Preheat oven to 450 degrees

Day of roasting: Cut several slits into meaty side of roast, as many as 24, three slits per row. Insert a small piece of garlic, fennel seeds and rosemary. Place in a shallow roasting pan and roast, Start checking roast after 60 minutes with an instant read thermometer frequently until thermometer reads 135 degrees avoiding bones.

Remove from oven and allow roast to rest for 20-30 minutes covered internal tempature will increase to 155-160 degrees, cut and serve