Pork Roast - Loin (Boneless)

A pork loin can either be carved into thick cut pork chops or kept in roast sized pieces for slow cooking, roasting, or smoking. Rub with your favorite herbs and seasonings, then cook to your desired internal doneness. We prefer to cook to a max internal temperature of 135-140 degrees, as the roast will continue to increase in temperature as it rests.

One of the classic cuts of pork, the loin roast is the most tender area of the pig. You can either use this roast to cut your own chops at any thickness you'd like, or cook it whole in the oven or smoker. One of our favorite methods of preparation is to tie the roast into an even shaped log, then wrap it in bacon before roasting in the oven. For even more decadence, before you tie it, spread some fruit throughout the center for a stuffed roast. Try apples and figs or peaches and raisins. Prefer savory? Stuff the roast with cheese instead. The possibilities are endless. Roast in a 375 degree oven (or on the smoker at 225) until the internal temperature reaches 135 (go to 140-145 if you don't want any pink). Let rest for 15 minutes before slicing.