How to Cook: Your Heritage Bone-In Pork Loin

One of our favorite products and a true crowd pleaser is the 3-4lb. bone-in pork loin, also known as the 5-rib rack.  Delicious roasted whole or cooked as separate chops, this versatile cut can be enjoyed with varieties of vegetables, sauces, and chutneys! Here’s a simple guide on how to cook this no-fuss roast to flavor perfection:

 

Heritage Bone-In Pork Loin

Let the 5-rib rack come to room temperature before cooking. Preheat the oven to 450ºF. Season the loin liberally with salt and pepper, or a personal favorite, Omnivore Salt.

Place the loin on a rack in a roasting pan with the fat side facing up and place the pan in the middle of the oven for 15 minutes. Rotate the roast so it can cook to an even golden brown color for another 15 minutes.

Turn the oven down to 350ºF. Check the temperature after 20 minutes of cooking – for a beautiful medium cook, the thermometer should read an internal temperature of 135ºF (although, the USDA recommends pork be cooked to an internal temperature of 145ºF).  Once your roast hits 135ºF, take it out of the oven and let it rest at room temperature for at least twenty minutes.  This will allow the juices in the roast to redistribute themselves and the roast will also continue cooking allowing the temperature to carry-over to around 140ºF.

After 20 minutes of resting, slice the roast and simply serve how you see fit.  On a cold January night, the bone-in pork loin is beautifully complimented by a side of creamy mashed potatoes and some crispy roasted brussels sprouts!

This roast serves 5-8 people.

Tip: Always take the roast out of the oven at 5-10 degrees less than the desired temperature to allow for carry-over cooking during the 20 minute resting period.

 

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