Did a quick test on a Bone in pork loin roast I got from Costco for Thanksgiving this year (5lbs for $16 ehat a steal!). We've been getting tired of turkey the past few years and want to try something new. This is the first time I've made something like this but overall it turned out pretty well with a few adjustments to be made. But wanted to know if anyone had any tips on getting a more surface area crust since that's everyones favorite part lol. Cooked for about 75 minutes at 375 degrees pulled around 138 degrees to rest about 15 minutes till it hit 145 internal. I only have an oven so im limited in my cooking methods otherwise I would've loved to smoke or rotisserie it. Also I used brown sugar in my glaze but was wondering if honey would be better? Thanks!
by Moth_Man97
3 Comments
Absolutely nailed it, and the right end of the loin too !
Crust looks solid remember with pork you want a reddish mahogany tone, not a dark chocolate color like a brisket. A little scoring pre rub is all it needs.
When I do a bone in pork loin roast I use a different flavor profile than what you mentioned, I use a heavy S&P then heavy Tones garlic and rosemary blend. I will take the Tones and soak it in melted butter for 30 minutes prior to applying it to prevent any of the spices from drying out and burning.
I’ve never done a pork rib roast, much less in the oven like that. But, at what point do you glaze it? Needs to have a dry surface for crust action, generally speaking. You could try blowtorching it before you put the sugars on lol
Looks fantastic. You can try scoring more finely for more surface area, but it’s only going to help marginally. Personally I like a savory rub on my pork roast. Mustard, herbs, garlic, etc. Then served with something with a hint of sweet. I also could see cooking this a little bit less. 7 degrees is the bare minimum its going to carry over cook. I’d expect 10+. So if you pull at 130-2 you’ll fully cook the center to 140. I tend to lean under on a roast like this since there’s such a big temp gradient.