Our pasture-raised pork is always full of flavor, but bone-in cuts like this pork loin roast take things to the next level!
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.
