Pork Loin Pan Bone: What You Need To Know

Bone-in pork loin roast is a delicious and juicy dish that is perfect for any occasion, be it a holiday celebration or a special Sunday dinner. It is relatively easy to cook and can be made in large quantities, making it a great option for feeding a crowd. This cut of meat is taken from the rib area of the loin, giving it a little extra fat that adds to its flavour.

There are several ways to prepare and cook a bone-in pork loin roast, but the key to a tender and juicy roast is to not overcook it. This can be achieved by using a meat thermometer and taking the roast out of the oven when it reaches an internal temperature of 140-150°F. The roast will continue to cook even when removed from the heat source, eventually reaching the required internal temperature of 145°F for food safety.

In terms of preparation, some recipes call for a dry brine of salt and pepper, while others suggest a rub made with garlic, olive oil, rosemary, fennel seeds, and other spices. The pork loin roast is then placed in a roasting pan and cooked in the oven, sometimes on a bed of vegetables such as onions, celery, and carrots, which add flavour to the pan drippings. The high temperatures used in the initial stages of cooking help to sear and seal the meat, keeping the juices inside.

Bone-in pork loin roast is a versatile dish that can be served in various ways. The meat can be sliced thinly and served as chops, or the whole loin can be cut off the ribs and sliced. Leftovers can be used in sandwiches, stir-fries, or nachos, making this a dish that keeps on giving!

How to cook a pork loin roast

Ingredients

• 1 pork loin roast (boneless or bone-in)
• Olive oil
• Salt
• Pepper
• Garlic powder
• Onion powder
• Paprika
• Thyme
• Rosemary
• Honey
• Dijon mustard
• Soy sauce
• Butternut squash
• Brussels sprouts

Method

• Preheat your oven to 375˚F.
• Make a dry rub by combining salt, pepper, paprika, thyme, rosemary, garlic powder, and onion powder.
• Rub the spice mix all over the pork loin.
• Heat olive oil in a large skillet over medium heat and sear the meat until browned on all sides (about 3 to 5 minutes per side).
• Transfer the pork loin to a foil-lined rimmed baking sheet, ensuring the fat layer is facing up.
• In a bowl, combine honey, garlic, soy sauce, mustard, and olive oil. Whisk until well combined.
• Brush the honey mixture over the pork loin.
• Roast the pork for 25 minutes.
• In the meantime, prepare your vegetables. Cut the butternut squash into 1-inch cubes and cut the Brussels sprouts in half. Toss the vegetables with the remaining honey mixture.
• Take the pork out of the oven and add the vegetables around it in a single layer.
• Tent a piece of foil over the pork and put it back in the oven.
• Continue to cook for 25 to 30 minutes, or until the internal temperature of the pork loin reaches 145˚F. Use an instant-read thermometer to check for doneness.
• Give the vegetables a stir halfway through cooking.
• Remove the baking sheet from the oven and let the meat and veggies rest for about 10 minutes before serving.

Tips

• This recipe works for both boneless and bone-in pork loin roasts.
• The time will vary depending on the size of the roast. For a 3-pound pork loin, expect a cooking time of about 50 to 60 minutes.
• The National Pork Board recommends cooking pork loin to an internal temperature of 145° F.
• You can prepare this recipe in advance and store it in the fridge for up to 24 hours before roasting.
• You can also cook this pork loin recipe in a slow cooker. Season, sear, and place the pork in the slow cooker with the sauce. Cook on LOW for 4 to 6 hours.

How to season a pork loin roast

Preparing the Meat

Before you start seasoning your pork loin roast, it's important to decide whether you want to cook it with the bone in or out. If you opt for a bone-in roast, ask your butcher to french the bones for you and cut the chine bones so that the loin can be easily separated into chops after roasting.

Dry Rub

Now it's time to season the meat. You can use a dry rub, a spice rub, or a paste.

Dry Rub

For a dry rub, combine salt, pepper, paprika, thyme, rosemary, garlic powder, and onion powder. You can also add dried oregano and mustard powder. Massage the dry rub into the meat and refrigerate for up to 12 hours before cooking to dry marinate the roast.

Spice Rub

For a spice rub, combine garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper, and olive oil in a food processor and process to a paste. Score the fat on the roast and spread the paste all over the meat, getting into the scores. You can also add salt to the outside of the roast.

Paste

For a paste, mix honey, dijon mustard, garlic, soy sauce, and olive oil. Brush the mixture over the pork loin, and roast some vegetables to go with the meat.

Cooking the Pork Loin Roast

Preheat your oven to 400-450°F. Place the pork loin in a roasting pan, fat side up, and cook for 10-15 minutes. Then, lower the temperature to 325-350°F and continue to roast for about 15-20 minutes per pound of meat, or until the internal temperature reaches 145-150°F.

Once the pork has reached the desired temperature, remove it from the oven and let it rest for 10-20 minutes. This will allow the juices to redistribute and result in a juicier roast.

Serving

Slice the pork loin and serve it with your chosen sides. Enjoy!

How to carve a pork loin roast

A pork loin roast is a delicious dish that can be cooked and carved with ease. Here is a step-by-step guide on how to carve a pork loin roast:

Before you begin, ensure you have the right tools. You will need a sharp knife, preferably a carving knife, and a fork to help steady the meat. It is also recommended to use a meat thermometer to ensure the roast is cooked to your desired temperature.

Let the roast rest for about 10 to 20 minutes before carving. This will allow the juices to redistribute, ensuring the meat is juicy and tender.

Now, you are ready to start carving. Begin by identifying the chine bone, which is the long bone running along the top of the roast. Using your knife, carefully cut along one side of the chine bone, as close to the bone as possible, to remove the meat from the bone in one large piece. You can ask your butcher to french the chine bone to make this process easier.

Next, you will want to remove the rib bones. These are the smaller bones attached to the chine bone. Cut along the sides of each rib bone to separate the meat into individual chops or cut between the bones to create a bone-in chop.

Once the chine bone and rib bones have been removed, you can now slice the meat into your desired thickness. Cut across the grain of the meat for maximum tenderness. If you prefer thicker slices, cut the meat into 1 1/4-inch to 1 1/2-inch thick pieces. For thinner slices, aim for slightly less than 1/2-inch thick.

If you are working with a boneless pork loin roast, the process is even simpler. After letting the roast rest, use your knife to cut the meat into even slices, following the natural lines of the muscle. Again, cut across the grain for the most tender slices.

There you have it! A perfectly carved pork loin roast. Remember to adjust the thickness of your slices according to your preference and always let the meat rest before carving to ensure maximum juiciness. Enjoy your delicious home-cooked meal!

What temperature to cook a pork loin roast at

The best temperature to cook a pork loin roast at is between 325°F and 475°F.

Cooking Temperatures and Times

First, preheat your oven. The optimal temperature for cooking a pork loin roast is a topic of debate among chefs. Some sources suggest that you should start at a high temperature of 450°F for 15 minutes, and then reduce the heat to 325°F for the remainder of the cooking time. This method is said to seal in the juices and keep the meat tender.

Other sources suggest a starting temperature of 400°F for an hour, followed by a reduction to 325°F for 35 minutes, or until the meat reaches the desired internal temperature.

A third option is to cook the pork loin at a consistent temperature of 350°F for 18-28 minutes per pound.

Checking the Temperature

The optimal internal temperature for a pork loin roast is between 145°F and 160°F. The meat should be removed from the oven when it reaches 130°F-150°F, as the temperature will continue to rise while the meat rests. For a final internal temperature of 145°F, remove the meat from the oven when it reaches 130°F. For a final internal temperature of 160°F, remove the meat from the oven when it reaches 150°F.

It is important to use a meat thermometer to check the temperature of your pork loin roast, as cooking times can vary depending on the size and shape of the roast, as well as individual oven temperatures.

How to store and reheat a pork loin roast

Storing a pork loin roast

When storing pork loin roast, it is important to refrigerate or freeze leftovers as soon as possible to prevent bacteria growth. Cut the roast into large slices or pieces before storing in the refrigerator, as this will make it easier to reheat individual portions. Leftover pork roast can be safely refrigerated for up to four days and can be frozen for later use if not consumed within this time frame.

Reheating a pork loin roast in the oven

To reheat a pork loin roast in the oven, preheat your oven to 325 degrees Fahrenheit. Place the desired amount of pork in an oven-safe dish or pan, preferably no more than 2 inches deep, to ensure even heating. If desired, you can add a thin layer of chicken broth, oil, or softened butter to the dish for added moisture and flavour. Cover the dish with foil to trap moisture and place it in the oven for 20-30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Remove the pork from the oven and let it rest for 10 minutes before slicing and serving.

Reheating a pork loin roast on the stovetop

Another option for reheating pork loin roast is to use a stovetop. This method is particularly useful for reheating individual portions or slices of pork. Choose a frying pan that fits the amount of pork you plan to reheat in a single layer. Add a thin film of oil to the pan and heat over medium heat. Place the pork in the pan and cover with a lid to retain moisture. Flip the pork occasionally until it is heated through, ensuring that it remains covered between flips. This method helps prevent the pork from drying out and keeps it juicy.

Tips for reheating a pork loin roast

• Avoid reheating pork loin roast in the microwave, as it can dry out the meat.
• Do not reheat pork more than once, as recommended by the USDA.
• If freezing leftover pork, consider consuming it within two to three months for the best quality.

Frequently asked questions