Holiday Pork Roast
Juicy with a crispy skin, bone in pork roast recipe makes for the ultimate easy Holiday Roast!
Ingredients
- 4-5 lbs Frenched, bone in pork loin
- 2 medium garlic cloves
- 2 tbsp finely chopped fresh rosemary leaves
- 1 tsp fennel seeds, ground
- 1 tbsp kosher salt
- 2 tsp black pepper
Instructions
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Preheat oven to 450° F. Using a sharp knife, slice garlic cloves into 24 very thin slivers. Using the same knife, create small 1/2" wide slits in the skin of the loin, all over including sides and ends. (If the butcher has ties on the meat, leave them intact and create slits around them).
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In each slit place 1 sliver of garlic and a pinch of rosemary and fennel. Generously coat the loin with salt and pepper.
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Place in oven and bake for 45-55 minutes, checking the temperature after 45 minutes (in the thickest part of the meat). For a juicy slightly pink loin* remove from oven at 140° F and allow to rest for 10-20 minutes (temperature should rise to 150°). If the thought of any pink freaks you out, leave the loin in the oven until it reaches 150° F, remove from oven and allow to rest for 10 minutes.
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To serve, slice the loin so that 1 bone equals one chop.
Recipe Notes
- Pork should be cooked to 145° F - be sure to double check that that pork has risen to 145° F while resting and before serving.