When I went to the store I had no idea I would be buying a bone in pork loin to cook for my blog this week. I was actually on my way to the chicken section when it caught my eye. All 4.67 pounds of juicy goodness. There’s just something about a pork roast with bones still attached. It looks so fancy, ha. Once I figured out it was also on sale, I had to have it. Does that sentence make me sound like a food nerd? Maybe so, but I don’t mind.
Normally when I buy pork, I buy a whole pork loin (on sale of course.) Then when I get home I cut it up into three sections. I take about three pounds for a roast, then I slice some thick cut pork chops and some thin slices for breakfast. Who doesn’t love fried tenderloin with eggs and biscuits, am I right?
My husband’s favorite is the thick cut chops with nothing but seasoned salt and pepper. Honestly it’s hard to mess up pork as long as it cooked properly. That’s where things get tricky. A lot of people think they must cook the pork until completely white inside. Sometimes that leaves you with an overcooked, kind of dry, not so great, piece of pork. I used to do the same thing. Then one day I was watching a cooking show and learned that slight pink was a perfect cook. Not to sound like a nerd again but, it was life changing for my pork recipes. Now I cook it till there’s just a hint of light pink left, and that’s when I take them off to rest. The pork will continue to cook a bit while resting. All that’s that left is perfectly cooked goodness. A great starting point for cook time is approx. 20 minutes per pound @350 degrees. However, different ovens produce different cooking conditions, so it’s always a good idea to have a trusty meat thermometer near by.
Here I decided to add a little sweetness to the outside. There’s lot of herb rub recipes out there on the world wide web, but I wanted to change it up a bit. And once I took a bite of this perfectly juicy and sweet pork, I wasn’t disappointed with my choice.
I paired the meat with pork flavored stuffing and one of my favorite sides, Brussel Sprouts. Any type of roasted veggies or even rice in place of stuffing would be equally yummy.
For this meal I chopped some onion and celery and added it to the bottom of my roasting pan then topped it with a .75 cent boxed stuffing mix, and a can of chicken broth. All together I spent about 15 dollars for the entire meal. Remember you don’t always need to spend a fortune to make really tasty meals.
Up above I added a picture of how I made aluminum foil tents all around the roast to protect the stuffing from getting overly done or dry while cooking. I removed the foil last 5 minutes of cook time to allow it brown a bit before serving.
- 4 to 5 pound pork loin, with bones
- 2 tablespoons yellow mustard
- 2 to 3 fresh sage leaves chopped
- 4 to 5 sprigs of fresh thyme chopped
- 2 bunches of fresh rosemary chopped
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon onion powder
- Preheat oven to 350 degrees
- Take a knife and cut slightly between each bone, about an inch deep
- Rub loin with mustard, covering all areas
- In a separate bowl, mix all other ingredients together
- Rub loin with dry rub mixture, until completely covered
- Wrap bones with aluminum foil
- Place in roasting pan
- Cook approximately 20 minutes per pound for a medium well cook. Internal temperature should be around 165 degrees
- Let pork rest a minimum of 10 minutes before slicing
- Cut evenly between each bone