Roasted Bone-In Pork Loin
A bone-in pork rib roast rubbed with garlic and fresh herbs, seared and slow-roasted, then finished with a simple stock-based pan sauce.
Ingredients
- 1 bone-in pork roast (6 chops, approx. 4 lbs.)
- 5 large garlic cloves (2 slivered and 3 minced)
- 2 tbs. chopped fresh herbs (rosemary, thyme and marjoram)
- 1 tbs. honey mustard
- 2 tbs. olive oil
- 1 tbs. sea salt
- Crushed black pepper to taste
- 1 cup veal stock (or ½ cup veal demi-glace)
- 1 container (about 14 oz.) chicken stock
- 2 tablespoons sweet butter
- 2 tbs. chopped Italian parsley
Directions
Make slits all around the pork roast and insert the garlic slivers.
Blend the minced garlic, herbs, mustard, olive oil, salt and pepper into a paste and rub it over the top and sides of the pork. Let stand at room temperature about an hour.
Preheat the oven to 400° with the roasting pan inside. Place the pork in the hot pan, fat side up, and sear 10 minutes, then reduce heat to 350° and roast about 50 minutes more, until an instant-read thermometer reads 155°. Rest under foil until it reaches 160°.
Meanwhile, set the roasting pan over low heat, add the veal and chicken stock, and scrape up the browned bits until reduced by half. Swirl in the butter and 3 tbs. of the parsley.
Slice the chops, spoon a little pan sauce onto each plate, and sprinkle with the remaining parsley.