Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to ...

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious ...

Arrange rib rack, bone side up, on work surface. Sprinkle with coarse salt and pepper. Place pork roast atop rib rack, nestled in curve; sprinkle with coarse salt and pepper. Place pork belly ...

Green beans sautéed with garlic and lemon. Buttered noodles or rice. Yes, you can use a bone-in pork loin roast or a pork tenderloin for this recipe. Just adjust the cooking time accordingly.

This simple salt and pepper-seasoned roast makes for an impressive presentation ... 4 tablespoons olive oil, divided 1 5½-lb. bone-in pork loin rack (8 ribs), frenched 4 teaspoons kosher salt ...

Read more: How To Use A Crock-Pot Like A Pro Pork loin is a large cut from the upper center torso of the pig. Sometimes labeled as a center cut or top loin roast, you can buy it bone-in or deboned.

Stir in cream. Strain gravy into a pitcher. Slice pork roast so that each portion has a bone, and pour on a liberal amount of gravy. Serve with sautéed apples.