Bone In Pork Loin Roast

Bold, brined, and beautifully crusted, this bone-in pork loin roast delivers tender and juicy pork perfection with minimal effort and maximum flavor!

What We Love About This Recipe

• Flavor: This savory pork loin has a tangy Dijon garlic crust with a hint of cider vinegar for bold yet balanced flavor.
• Technique: Brining helps this lean pork loin roast stay juicy and more flavorful with easy hands on prep and simple ingredients. Rubbed with mustard and slow roasted to succulent perfection in the oven, it’s easy enough for weeknights, but nice enough for guests.
• Budget: A pork loin roast is a delicious, value priced option that makes a smart choice for a family dinner, small holiday meal, or summer potluck.
• Serving: Perfect for pairing with potatoes, roasted vegetables, salad, or a simple pan sauce, this oven roasted pork loin roast serves six with tidy slices and plenty left for leftovers.

Ingredients and Variations

• Brine: Sugar, vinegar, and some simple spices like garlic and peppercorns, plus a bag large enough for the meat, are all you need.
• Meat: A bone in pork loin roast, sometimes sold in stores as the center cut pork loin roast, is the meat of choice for this recipe. Although other roasts, especially tougher and leaner cuts of meat, would also benefit from the brining method.
• Rub: Made with some spices, vinegar, mustard, and garlic, this rub goes on before you pop it in the oven.
• Variations: We love how versatile the brining/rub combo is. This recipe works well for other cuts of meat, too, like rib roast or end roast, or even a whole pork loin.

How to Make This Pork Loin Brine Recipe

1. In a small pot, combine all the brine ingredients (per the recipe below).
2. Bring to boil until the sugar has dissolved, remove from heat.
3. Cool it down with some ice cubes, then add some cold water.
4. Pour the brine into a large bag with meat.
5. Refrigerate overnight or for 6 to 8 hours.

How to Cook a Bone-in Pork Loin Roast

1. Remove the roast from the bag.
2. Pat it dry and place in a roasting pan.
3. Rub mustard mixture over the roast (avoiding the bones)
4. Roast (per the recipe below).

Bone-in Pork Loin Cooking Time Per Pound

What temperature should this roast be cooked at? The oven temperature should be 350°F and the cooking time should be at least 20 minutes per pound. Use a meat thermometer to make sure that the roast has reached 145°F before serving.

Alternate Cooking Methods

In each case brine first, then rub the meat with the mustard rub.

• Crockpot:
  • Add the meat to the Crockpot with ¼ cup water or broth
  • Then cook it long and low.
• Instant Pot:
  • Add the meat to the pot with ½ cup water or broth
  • Cook for 20 minutes per pound.
• Sous Vide:
  • Preheat the Sous Vide to 140°F. Place the meat in the Sous Vide bag and seal it.
  • Cook for 1 to 4 hours in the water bath of the Sous Vide for a medium-cooked, but tender and juicy whole roast.

How to Carve a Bone-in Pork Loin Roast

• Don’t be daunted by carving, it is an art that becomes perfected over time. And because all roasts come in different shapes and cuts, the method of carving is altered slightly depending on the cut.
• First and foremost, after it has been removed from the oven, tent it with aluminum foil and let it sit for 15 minutes.
• Letting it rest will make the meat firm and juicy, plus it will be easier to carve.

How to Carve a Pork Loin Rib Roast

• Impress your friends as you pull one of these out of the oven and proceed to carve it with ease.
• First, cut off the backbone. Turn the roast onto this cut side. Then cut down between the rib bones, so each piece will have a rib bone with some meat.
• A crown roast is cut similarly, although there is no backbone. Just remove the string and once again cut between each rib.

Got Leftovers?

Larger roasts are worth the extra cooking time because leftovers can easily be transformed into another meal.

• Shred the meat by hand, removing the bones. Then heat some oil in a large frypan, add the meat, and then pour on some of your favorite BBQ sauce.
• If the leftovers are the individual slices of the ribs, then simply sear them in a large frypan on low heat with a little oil or some broth until it is heated through.

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