pork loin roast with chine bone
I have a home grown 4lb pork loin roast with the chine bone intact. When we have the pigs processed in the fall I always want to ask why they leave it that way, but the intimidation factor sets in and I tell myself once more that its fine that way. Well here I am once again trying to decide how to go about cooking and consuming this really beautiful roast. I have cut off the chine before cooking, but then I just end up with a boneless loin. Have tried to carve it cooked, it was hot!!! Just wondering what a real chef would do with this challenging situation!
Have you tried cutting off the chine bone and seasoning the whole roast and retying the bones back on the roast to retain the moisture? I have had great results when I do this with prime rib. Honestly, it works great. And you can use the bones all roasted and yummy to make a stock for another dish. Reduce it to a jus to flavor and moisten the leftovers. Or add them and a ham hock to beans like pinto or greens like collards
Pork loin with the bone is one of my families favorites. It is so simple to cook. Look for the rib pork loin cut. I have found it is the moistest cut. It may contain more fat than the center cut but is is the most flavorful. I simply cut the fat off before serving. The bones are my favorite. All I do to cook it is put some salt on the fat top and roast it at 325 for 2 1/2 hours-or until the meat thermometer says it is done. I let it sit for 10 minuites while it sets up. I server it with homemade apple sauce sweet and sour sauerkraut .