Pork Loin Roast

Pork Loin Roast

Mild in flavor, the Pork Loin Roast is taken from the most tender part of the pig. It is lean with only a small layer of fat on top. Cook it slow in a Dutch Oven, and spoon generous amounts of beef broth onto the Roast, or keep it simple by roasting it with nothing but high-quality kosher salt, pepper, and olive oil.

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.