Chef Rick
For this easy bone-in pork loin dinner, you will need to ask your local butcher French the bones and cut the chine bones so the loin can be easily cut into chops after roasting.
INGREDIENTS:
3 ½ lb pork roast with 5 bones
2 Tbs Rick’s Rub Asian seasoning
4 cloves garlic
1 Tbs olive oil
METHOD:
Serve with Gratin Potatoes and steamed carrots
Serves 4-5
For this easy bone-in pork loin dinner, you will need to ask your local butcher French the bones and cut the chine bones so the loin can be easily cut into chops after roasting.
INGREDIENTS:
3 ½ lb pork roast with 5 bones
2 Tbs Rick’s Rub Asian seasoning
4 cloves garlic
1 Tbs olive oil
METHOD:
- Preheat oven to 450F
- Slice garlic cloves into large slices and toss with Rick’s Rub Asian
- Stud pork roast by piercing with the point of a knife and place seasoned garlic slices into the slots in the meat
- Rub pork roast with remaining Rick’s Rub Asian seasoning
- Allow meat to stand for 10 mins
- Place pork roast in a roasting pan and place into preheated oven. Cook for 45 to 60 mins or until an instant-read thermometer registers 130F when inserted into the thickest part of the roast, avoiding bones. Start checking the temperature after 40 mins to gauge the progress as each oven cooks differently
- Once temperature is reached, remove from oven and let to rest for 10 mins, allowing the internal temperature to rise to 140F. NOTE: this is the optimal temperature for pork that is juicy and very slightly pink; if you are concerned or prefer your pork cooked longer, cook to 140F and the internal temperature will rise to 150F
Serve with Gratin Potatoes and steamed carrots
Serves 4-5
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