Pork loin roast is cut from the upper middle portion of the pig. It is a single muscle, the loin, that is covered in a thick fat cap. The muscle is relatively lean and full of protein while the pasture-raised fat cap adds much needed juiciness and nutrients. This bone-in cut has multiple pieces of rib bone still attached - it is essentially a number of connected bone-in pork chops.
We recommend seasoning this roast with your favorite herbs and spices before roasting to an internal temperature of 145°. Make sure to take the temperature close to the bone as that is the meat that takes the longest to cook.
Each Red House Ranch Bone-In Pork Loin Roast weighs roughly three pounds which is enough to serve four or five people.
** Did you know that pasture-raised pork has less saturated fat and more polyunsaturated fat than conventional pork? This is important because it can help to lower cholesterol and the risk of heart disease or heart attacks. **
Pasture raised pork