FOOD NEWS
What To Keep An Eye For When Buying Bone-In Pork Roast
BY LUNA REGINA
The quality of the pork loin you buy is the biggest influence on how your roast turns out. Despite its high price, pasture-raised pork from a heritage-breed pig is your best bet.
Heritage-breed pigs, such as Duroc or Tamworth, are raised organically on pastures instead of containment farms. They have more marbling for a juicy and flavorful roast.
Additionally, when selecting your pork loin, ask the butcher to give you a bone-in cut with all the fat still attached, as this fat will keep the meat moist and tender as it cooks.
Proper preparation is also key to achieving a succulent and flavorful roast. Buy and pre-season the meat about a day or two before serving using a salt and pepper dry brine.
Rub the salt and pepper generously all over the meat's surface. When it's time to roast it, place the pork directly on top of a layer of white mirepoix in your roasting pan.
The delectable pork fat from the untrimmed loin will mingle with the vegetables as the roast cooks, making for a flavorful accompaniment to the main dish.