Bone-In Pork Loin Roast with Baby Potatoes and Asparagus.
What you'll need.
· Medium roasting pan
· Large pot
· Large skillet
· Meat thermometer
· 4lbs Bone-in pork roast*
· 2lbs Baby potatoes
· 2lbs Fresh asparagus spears, trimmed
· 2 Tablespoons Olive oil,
· 2 Tablespoons Butter
· ¼ cup Judge Casey’s Tomato Relish
· Salt & pepper
Preheat your oven to 425º F.
Pat the pork roast dry with paper towels, coat with olive oil and then season liberally with salt and pepper.
Place the roast on a medium roasting pan on the center cooking rack of your oven, close the door and reduce to 350º F.
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. Bring about 6 cups of water to the boil and add 2 tablespoons of salt, then 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.
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 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 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 the 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 inside. 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 your vegetables and a generous dollop of Judge Casey’s.
Recipe - Serves 6.
*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.
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, and ask them to cut the chine bone, so the loin can be easily cut into chops after roasting.