Frenched Bone-In Pork Loin RoastRegular price $36.95
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 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
Every Grass Roots animal is born, raised and harvested in the USA. They graze on natural, non-GMO pasture and are never treated with hormones or antibiotics. Our pigs root and wallow in the forested areas of our farms and because they are not ruminants, are supplemented with non-GMO, custom-mix feed ration containing probiotics and nutrients.
We practice regenerative farming that fosters a diversity of plants, uses no-till methods, and incorporates grazing animals to restore the soil and respect the animals. Our farms and processing facilities maintain the highest standards and provide economic opportunities in rural communities.
All Grass Roots Products:
- Flash-frozen at peak freshness
- No dyes, fillers, or artificial flavorings
- No synthetic nitrates
Free shipping on orders over $120. Ships anywhere in the lower 48 states in 2–5 days.