ROASTED PORK LOIN (Bone-in)

SERVES 4 TO 6

I always love a boneless pork loin roast, but a loin on the bones is special, because the bones add flavor and moisture, and it is just as easy to make, though it does take longer to roast. If you want to carve the finished roast into individual chops, have the butcher remove the chine bone.

INGREDIENTS

4.5 pounds pork loin roast, bone-in

2 tablespoons Dijon mustard

2 teaspoons dried thyme leaves

2 teaspoons dried sage leaves

1 teaspoon garlic powder

Salt and pepper to taste

2 teaspoons olive oil

Preheat oven to 350° F. Rub roast all over with mustard. Sprinkle with the thyme, sage, garlic, salt and pepper and rub again, patting so the seasonings will adhere. Heat a skillet or small roasting pan, large enough to hold the roast, over medium-high heat. Add the oil. Sear the meat on all sides, about 3 minutes per side. Place in the oven, fat side up, until done, about 2 hours, basting every 20 minutes with pan juices or a little water, until it reaches an internal temperature of 150°. Remove from oven, place on cutting board, tent with foil, and let rest for 20 minutes. Meanwhile, if desired, make a pan sauce. Place pan over high heat. Add about 3/4 cup dry vermouth or white wine, plus 1 cup water. Bring to a boil, scraping up all the browned bits. Contine to boil until reduced by about half. Slice the pork into chops and serve, drizzling each serving with the pan juices.

Note: If the chine bone has not been removed, just follow the bones with a knife to remove the loin. Then do the same with the tenderloin. Slice and serve.

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