This recipe starts with the same bone-in pork rib roast used in the “Stuffed Pork Chops” recipe. I like this cut of meat a lot because of its convenient size, versatility and low cost. These bone-in rib roasts can be easily and quickly cut between the bones to yield conventional bone-in pork chops or take the ribs off for a boneless loin roast and another meal of ribs. The savings is usually $0.50 to $1.00 per pound over the store-trimmed cuts and it takes less than five minutes.
The loin roast starts with the removal of the ribs. The loin is then placed in a shallow roasting pan, preferably with a rack. The rack helps with more even cooking and browning but is not critical to any recipe.
I prefer dried herbs for this type of open roasting because I think they hold up better. Start with a light spray or rub of olive oil and then follow with sea salt and freshly grated black pepper. Finish with your personal favorite herb or herbs. My preference is a mix of sage, rosemary, thyme and oregano.
Add about 1/2″ of water to the pan, not enough to touch the bottom of the roast. Use slightly less water if the roast is on the pan bottom without a rack. The water will help brown and crisp the outside of the pork loin during cooking while also keeping it moist and tender.
Place the roast into a pre-heated 325 degrees oven for 20 minutes. Check for done-ness, turn the pan and roast another 10 minutes at 425 degrees. I like to stop cooking this cut of meat at 125-130 degrees or what most people would consider medium-rare. Let the meat “rest” for at least ten minutes so its juices can re-absorb and the grain can relax. It will also continue to cook during the resting period.
Transfer the roast to a cutting board. I usually trim this cut into very thin slices that melt in the mouth. Cut thicker slices if you like a more substantial mouth feel. Placing the cutting board inside a larger baking sheet will prevent any liquid leakage onto counters or tables.
The pan juices can be thickened with a little whole wheat flour or arrowroot mixed with water to make a sauce or set aside to make a soup or pot of beans for another meal. Sliced pork is also good with fresh horseradish sauce or mustard or a combination of both. This particular meal was completed with buttered spaghetti squash roasted whole at the same time as the pork and hulled barley steamed with lemon zest and juice. This is a healthy whole food meal that can be part of nearly any diet.
Use pasture-raised pork if you can find it. This means the pigs were allowed to forage a natural diet with plenty of tubers, roots, grubs, worms and nuts, giving the meat superior flavor and healthier fat than completely grain-fed pork. Pastured pigs also get more exercise and tend to be healthier and leaner.