Two Wagyu Burgers & Pork Chops FREE in every order through the holidays! Just write “CHOPPED” in the notes box at checkout ($60 order minimum).
1. Take the roast out of the refrigerator 1 hour prior to cooking to bring it to room temperature and pat dry. Preheat the oven to 450 F. Season liberally with coarse salt and pepper, or a Heritage favorite, Omnivore Salt. Place the pork loin fat side up on a rack in a roasting pan, and place the pan in the middle of the oven for 15 minutes. Rotate the roast and cook for another 15 minutes, until evenly browned.
2. Reduce the heat to 350 F. Check the temperature after 20 minutes of cooking. Although the USDA recommends pork be cooked to an internal temperature of 145 F, our chefs suggest cooking until a thermometer reads 135 F as the temp will continue to rise while resting. Let the loin rest at room temperature for at least twenty minutes to allow the juices in the roast to redistribute. Slice and serve.
Cut from the cherished center part of the loin section of the pig, this is a cut that is impossible not to love. The pork chop from these racks is exactly what most people think of when they think “pork chop” — it is the most iconic cut in the butcher’s case!