The Bone-in Pork Loin is a great cut for roasting. Just like the Boneless Pork Loin, it will present extremely tender, with minimal external fat. Even with the ribs determining the slicing thickness, you’ll have great uniformity among servings. A truly classic pork offering.
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Sourced from Heritage breeds of pork, we focus on either Berkshire or Duroc to deliver the best flavor and tenderness.
Without sounding too much like a Neanderthal, having a bone to chew on is really fun! This is really an easy cut to roast, and it brings a great flavor with it, so simple salt and pepper will be remarkable. Slicing and serving is only a little bit trickier than the Boneless Pork Loin in that you have to slice between the ribs to portion. Not difficult, but remember, the ribs are slightly curved, so you slice will need to follow the curve- easy to get the hang of!
The easiest method is to roast in the oven, very much like you would a Beef roast. The difference here, is that you want to use a more moderate temperature oven. We suggest either a 325 degree or a 350-degree oven for pork. Cooking time at 350 degrees will be between an hour and 20 mins and an hour and 40 minutes depending on the size. This would be approaching medium doneness. It will cook longer than the Boneless Pork Loin due primarily to the thickness in terms of mass and the time it will take to get the heat into the center. With the bones intact, the diameter is larger. By the way, this is an important part to remember no matter what you’re cooking, but it is most easily understandable with the pork loin. I cringe when asked “how many minutes per pound to cook “X”. The concept to grasp is thickness as a determinant of length of cooking time. For example, the Bone-in Pork Loin has a diameter of about 4 to 5 inches, regardless of weight. Depending on the size, it could weigh up to 6 pounds and be 10 inches long. A 3 pound roast and a 6 pound roast have the exact same diameter; so if you apply a time per pound, you would cook the 6 pound one twice as long….Trust me, not a good idea! So go by the thickness always, and when dealing with larger pieces raise the time in smaller increments to account for the additional mass. For example, I’d cook a 6-pound loin for only about 10-15 mins longer than a roast at half the weight.