Oven Roasted Bone in Pork Roast

Pork Roast cooked on onions and aromatics
Prep Time20 mins
Resting Time15 mins
Keyword: Catkin

Materials

  • 2.2 lbs. Bone In Pork Loin Roast whatever size works for you
  • 1/2 TBSP Salt
  • 1/4 TBSP Pepper
  • 2 TBSP Brown Mustard Ground (Not yellow or honey)
  • 2-3 TBSP Olive Oil
  • 1 TBSP "Classic Seasoning" of your choice
  • 6 Garlic cloves (peeled and cracked)
  • 2 onions (cut into 1/4" rounds)
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 2 TBSP Sweetfern Catkins (or leave out)
  • 1 Cup White Wine (or water, or stock, or broth)

Instructions

Bring Meat to Room Temperature

  • Before cooking, take meat out of the refrigerator and let it come to room temperature
  • Preheat oven to 450 degrees

Prepare Roasting Pan

  • Layer onion rounds at the bottom of the pan to make a rack for the pork
  • Scatter aromatics (rosemary, thyme, catkins)
  • Scatter garlic cloves (You can also insert them into the meat if preferred- use a knife to make a pocket for a clove every few inches)

Prepare Meat for Roasting

  • Use a sharp knife to cut through the fatty side in a grid of one inch squares; making sure not to cut into the meat, (this helps the fat render and crisp up)
  • Make rub by mixing the salt, pepper, olive oil and seasonings and rub all over the pork roast
  • Spread mustard over the fatty side
  • Lay meat onto onions and aromatics- Fat side up!
  • Pour liquid (wine or whatever) around the edges

Roast in the oven

  • Roast at 450 degrees for 15 minutes (if using a roast over 10 lbs, go 30 minutes
  • Drop temperature down to 325 degrees
  • Roast until a meat thermometer reads 150 degrees (Check in an hour or so).
  • Remove from oven and let rest about 15 minutes before slicing into

Notes

What is a Sweetfern Catkin?
They appear on the sweet fern plant in spring in a cluster at the end of its branches.  It is where the pollen is for these shrubs and can be used as an herb or an aromatic.  It has a citric and herbaceous aroma and taste.  
The leaves of the sweetfern I also use as an aromatic. In this recipe I would tuck them under the onions.
Pin Recipe

Oven Roasted Bone in Pork Roast

Pork Roast cooked on onions and aromatics
Prep Time20 mins
Resting Time15 mins
Keyword: Catkin

Materials

  • 2.2 lbs. Bone In Pork Loin Roast whatever size works for you
  • 1/2 TBSP Salt
  • 1/4 TBSP Pepper
  • 2 TBSP Brown Mustard Ground (Not yellow or honey)
  • 2-3 TBSP Olive Oil
  • 1 TBSP "Classic Seasoning" of your choice
  • 6 Garlic cloves (peeled and cracked)
  • 2 onions (cut into 1/4" rounds)
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 2 TBSP Sweetfern Catkins (or leave out)
  • 1 Cup White Wine (or water, or stock, or broth)

Instructions

Bring Meat to Room Temperature

  • Before cooking, take meat out of the refrigerator and let it come to room temperature
  • Preheat oven to 450 degrees

Prepare Roasting Pan

  • Layer onion rounds at the bottom of the pan to make a rack for the pork
  • Scatter aromatics (rosemary, thyme, catkins)
  • Scatter garlic cloves (You can also insert them into the meat if preferred- use a knife to make a pocket for a clove every few inches)

Prepare Meat for Roasting

  • Use a sharp knife to cut through the fatty side in a grid of one inch squares; making sure not to cut into the meat, (this helps the fat render and crisp up)
  • Make rub by mixing the salt, pepper, olive oil and seasonings and rub all over the pork roast
  • Spread mustard over the fatty side
  • Lay meat onto onions and aromatics- Fat side up!
  • Pour liquid (wine or whatever) around the edges

Roast in the oven

  • Roast at 450 degrees for 15 minutes (if using a roast over 10 lbs, go 30 minutes
  • Drop temperature down to 325 degrees
  • Roast until a meat thermometer reads 150 degrees (Check in an hour or so).
  • Remove from oven and let rest about 15 minutes before slicing into

Notes

What is a Sweetfern Catkin?
They appear on the sweet fern plant in spring in a cluster at the end of its branches.  It is where the pollen is for these shrubs and can be used as an herb or an aromatic.  It has a citric and herbaceous aroma and taste.  
The leaves of the sweetfern I also use as an aromatic. In this recipe I would tuck them under the onions.
Pin Recipe