Bone In Pork Roast

MelSharples

Stopped by Restaurant Depot on the way to work on Thursday and picked up a 6# bone in pork loin for Sunday dinner.  Cut and vac sealed half and froze for another day.  Applied a generous coating of olive oil, kosher salt, pepper, and garlic powder and let it sit out on the counter while the egg stabilized. Dome temp settled in at 375 and I filled my drip pan with chicken stock, white wine, onions, garlic, and rosemary sprigs.  Cook time was approximately 2.5 hours when I pulled it off at 145 IT. Rested and served with potatoes au gratin and a grilled caesar salad. Got the thumbs up from SWMBO. Great flavor and moisture, may go with a brine next time.

NPHuskerFL

 Fantastic!

SmokeyPitt

That looks outstanding.  Did it come frenched from RD or did you do the frenching?

MelSharples

@NPHuskerFL thanks!

@SmokeyPitt yes, it came in a cryo from IBP already frenched.  Just needed some minor trimming.