Pork Loin Roast

4 poundsBone-in pork loin roast *
2 poundsBaby potatoes
2 poundsFresh asparagus, trimmed
2 tablespoonsOlive oil
2 tablespoonsButter
¼ cup Judge Casey's Tomato Relish
Salt and pepper

 

Preheat oven to 425º F. Place the roast in a medium roasting pan on the center cooking rack of your oven, close the door and reduce oven temperature to 350º F.

Clean the 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.

Bring about 6 cups of water to the boil and 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 2 tablespoons of melted better for a further 2 minutes and set aside.

Cooking time!

The rule of thumb for pork roasts is to cook them for 20 minutes per pound of meat at 350 degrees F. Our roast took about 80 minutes to be cooked, as we like it medium. If you like it well done add an extra 20 to 30 minutes.

Around 20 minutes from the end of your roast cooking time, 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.

At the end of the cooking time insert a meat thermometer into the thickest part of the meat, and avoid touching the bone. The internal temperature of the roast should register 145º F.

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 the roasting pan in the oven.

Let the roast stand for 15 minutes. The internal temperature will rise to 160º F as a result of residual cooking.

Slice the roast and serve with the vegetables and a generous dollop of Judge Casey’s.

Serves 6.

* Note:
The bone-in pork loin roast is a fantastic cut for roasting and cutting into delicious pork chops. You will probably need to buy it from the butcher counter. We used a pork loin that was about 4 pounds and 7 inches long, with about 6 bones. Serves 6.

Ask the butcher to French the bones for you. That means to cut the meat away from the end of a rib so that part of the bone is exposed. Also ask them to cut the chine bone, so the loin can be easily cut into chops after roasting.


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