22 Dec 2021 / Pork
Bone-In Pork Loin Roast with Baby Potatoes and Asparagus.
The bone in pork loin roast is a fantastic cut for roasting and then cutting into delicious pork chops. You will probably need to buy it from the butcher counter. We used a pork loin that weighed about 4 pounds and was 7 inches long, with 6 bones. Serves 6.
Ask the butcher to French the bones for you, which means to cut the meat away from the end of a rib so that part of the bone is exposed, and ask them to cut the chine bone, so the loin can be easily cut into chops after roasting.
Things You'll Need.
- Medium roasting pan
- Large pot
- Large skillet
- Meat thermometer
Ingredients
4lbs bone-in pork roast
2lbs baby potatoes
2lbs fresh asparagus spears, trimmed
2 Tbsp Olive oil,
2 Tbsp Butter
¼ cup Judge Casey’s Truly Original Ketchup
Salt & pepper to taste
Instructions
1. Remove roast from the refrigerator 30 minutes before cooking.
2. Preheat your oven to 425º F.
3. Pat the pork roast dry with paper towels, coat with olive oil and then season liberally with salt and pepper.
4. Place the roast on a medium roasting pan on the center cooking rack of your oven, close the door and reduce to 350º F.
5. Clean your baby potatoes, put in cold water and bring to the boil. Cook for about 10-15 minutes, strain off the boiling water and leave to cool.
6. Bring about 6 cups of water to the boil, add 2 tablespoons of salt. Add the asparagus and blanche for 1 minute. Strain off the water and dry with a paper towel. When dry pan fry in a 2 tablespoons of melted better for a further 2 minutes and set aside.
7. Cooking time! - So, how long should you cook a pork roast for? The rule of thumb for pork roasts is to cook them for 20 minutes per pound of meat at 350 degrees F.
Our 4lb roast took about 80 minutes to be cooked, as we like our roast medium. If you like well done, add an extra 20 to 30 minutes.
8. Around 20 minutes from the end of your cooking time, carefully slide out the cooking rack, pour Judge Casey’s on the roast and quickly brush the glaze over the meat. Add the potatoes to the cooking pan, they will now cook some more in the juices.
9. At the end of the cooking time insert the meat thermometer into the thickest part of the meat. Avoid touching the bone. The internal temperature of the roast should register 145º F.
10. Remove the roast from the oven, place on a cutting board and cover with a tent of aluminum foil. Add the asparagus to the pan with the potatoes, turn the oven off and leave inside. Let the roast stand for 15 minutes. As a result of residual cooking, the internal temperature will rise to 160º F .
11. Slice the roast and serve with your vegetables and a generous dollop of Judge Casey’s.
2. Preheat your oven to 425º F.
3. Pat the pork roast dry with paper towels, coat with olive oil and then season liberally with salt and pepper.
4. Place the roast on a medium roasting pan on the center cooking rack of your oven, close the door and reduce to 350º F.
5. Clean your baby potatoes, put in cold water and bring to the boil. Cook for about 10-15 minutes, strain off the boiling water and leave to cool.
6. Bring about 6 cups of water to the boil, add 2 tablespoons of salt. Add the asparagus and blanche for 1 minute. Strain off the water and dry with a paper towel. When dry pan fry in a 2 tablespoons of melted better for a further 2 minutes and set aside.
7. Cooking time! - So, how long should you cook a pork roast for? The rule of thumb for pork roasts is to cook them for 20 minutes per pound of meat at 350 degrees F.
Our 4lb roast took about 80 minutes to be cooked, as we like our roast medium. If you like well done, add an extra 20 to 30 minutes.
8. Around 20 minutes from the end of your cooking time, carefully slide out the cooking rack, pour Judge Casey’s on the roast and quickly brush the glaze over the meat. Add the potatoes to the cooking pan, they will now cook some more in the juices.
9. At the end of the cooking time insert the meat thermometer into the thickest part of the meat. Avoid touching the bone. The internal temperature of the roast should register 145º F.
10. Remove the roast from the oven, place on a cutting board and cover with a tent of aluminum foil. Add the asparagus to the pan with the potatoes, turn the oven off and leave inside. Let the roast stand for 15 minutes. As a result of residual cooking, the internal temperature will rise to 160º F .
11. Slice the roast and serve with your vegetables and a generous dollop of Judge Casey’s.
SHARE WITH A FRIEND
More Recipes
