Roasting Pork
Christmas 2017 - two 4 lb rib-in roasts, went into the oven at 450˙ for 30 minutes, then required another 1:50 at 325˙ for completion. We brined the roasts for a day in Steve's brine, this really was delicious!
Ingredients
- 1 pork loin rib roast, bone-in, about 4 to 5 pounds
- kosher salt and freshly ground black pepper
- 1 to 2 tablespoons finely chopped fresh herbs, such as a combination of thyme, sage, and rosemary
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
How to Make It
Line a large baking pan or roasting pan with foil and place a rack in the pan. Place the roast on the rack and sprinkle lightly with salt and pepper. (we did not put the roast on a rack, it may have improved the cooking time somewhat if we had)
Combine the herbs, garlic, and olive oil and mix well. Rub over the pork roast. Cover and refrigerate for 2 to 4 hours.
Heat the oven to 450 F. Roast at 450 F for 30 minutes. Reduce heat to 325 F and continue roasting for about 20 minutes per pound, or until the temperature reaches at least 145 F.*
Tent the roast with foil and let it rest for 10 minutes before slicing.