Pastured Bone-In Pork Loin RoastRegular price $36.95
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Frenched pork loin roast is taken from the loin section between the shoulder and top of the leg. We french the rib bone, revealing the bone on each chop. Not only is this a great center-of-the-table presentation, but you can't beat the added flavor of bone in. We recommend scoring the modest fat cap (without piercing the meat), then searing the surfaces, and finishing in a 325° oven until the internal temp. is 145. You're welcome to brine or rub our pastured pork loin roast with your favorite spices first, but this flavorful cut is perfect with just salt and pepper. Rest for 20 minutes before slicing easily between the bones.
Weight: 2.5 lb
Cooking Method: Slow cook, roast, smoke