How to Cook Bone-In Pork Loin
Though cooking bone-in pork loin might seem intimidating, it can be done in six easy steps. Seasoned with herbs and garlic, roast pork loin is a delicious option for either casual or formal dinners. We have several recipes for this cut of meat that you can follow, such as an herb-crusted version and a roast paired with apples, but if you learn the basic technique for adding more flavor, you can easily adapt it to your tastes or to other cuts of meat.
The technique is similar to larding, except that instead of fat, garlic and ground fennel seed are inserted into slits in the meat. Consider adding fresh chopped herbs like rosemary or sage to the mix. We used a pork loin that was about 3 1/2 pounds and 7 inches long, with five bones. Have the butcher french the bones for you and cut the chine bones so the loin can be easily cut into chops after roasting. Ahead is everything you need to know about cooking a bone-in pork loin so delicious and tender, it'll have everyone asking for seconds.
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Ingredients and Preheating the Oven
You'll need one bone-in pork loin (about 3 1/2 pounds), 24 very thin slivers of garlic from one or two cloves, 1 teaspoon of finely chopped garlic, 1 teaspoon of finely ground fennel seeds, 2 teaspoons of coarse salt, and 1 teaspoon of freshly ground pepper.
Heat the oven to 450 degrees. Using a sharp knife, make 24 slits evenly all over the pork, including the ends, and insert a sliver of garlic and a small pinch of ground fennel seed into each slit.
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Cut the Pork
Holding a knife against the bones, cut about two inches down to separate the meat from the bone to create a pocket, leaving the bottom portion intact.
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Season the Pork
Season the inside pocket with salt and pepper, then add chopped garlic and about 1/4 teaspoon of fennel seed, spreading evenly.
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Tie the Pork
Tie the roast closed with kitchen twine before seasoning generously with salt and pepper.
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Roast It
Place the meat on a rimmed baking sheet or in a roasting pan and roast until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 130 degrees—around 45 to 60 minutes. We recommend starting to check the temperature after 40 minutes so you can better gauge its progress.
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Serve the Meat
Remove the pork from the oven and let it rest for 10 minutes to allow the internal temperature to rise to 140. We find this is the optimal temperature for pork that is juicy and very slightly pink; if you are concerned, cook the pork to 140 and it will rise to 150 degrees.