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Heritage Pork Loin - Pasture Raised (6 to 7 lbs)

Rain Crow Ranch American Pasture Pork Loin is considered by many to be the top of the line in pork cuts. 

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The pork loin is a favored cut. From this cut you can get pork chops, boneless pork loin and baby back ribs.


I love the bone in cut because the bones add flavor and help to keep the meat moist. If we are expecting a large crowd and a busy day then I love this on the menu because it is so easy.


I like to bring the loin to room temperature before prepping for the oven. Right before you start preparing your pork loin for roasting . . . preheat your oven to 450 degrees.


With a sharp knife, cut along the bones at the end of the meaty part of the chop. This is the Frenched part that I think makes it look pretty but doesn?t really serve much purpose.


Do it if you like, but if you?re squimish about knives skip it. It will cook fine either way.If you do cut along the bones, save the removed meat for soup. Scrape the bones to clean and leave exposed.Our pork loins come to you with the fat fairly trimmed up but I still like to score the fat remaining. It just seems to turn out prettier.


Cut through the fat (don?t get into the lean) using diagaonals in one direction then turn and use diagonal lines the other way. This creates a diamond pattern on the fat and assures good, even distribution during cooking.Your loin will look like this:


Pork Loin Diagonal Cut


Season the loin generously with your favorite rub. Here is our Dry Rub Recipe:

Dry Rub for Pork


1 cup brown sugar
? cup Sugar
2 T Salt
3 T Black Pepper
1 ? t Red Pepper
1 T Dry Mustard
1 T Onion Powder
2 t Paprika
1T Garlic Powder
? t Crushed Rosemary

Mix all ingredients in a bowl and apply generously to pork.


Line your roasting pan with foil for easy clean up. Or not.


Place a rack in the bottom to hold the pork. Place the seasoned pork in the pan.


Roast in oven at 450 for 30 minutes. Then reduce the oven temperature to 325 and cook until the meat thermometer reads 145 degrees.


On our trimmed bone in pork loins I check at 1 ? hour and keep checking every 5-10 minutes.


Remove the pork from the oven and let rest for 20 minutes before slicing.


Rest Pork Loin


While you let the pork rest, prep the pan drippings to make gravy. I separate the grease from the drippings and any particles of meat left in the pan.

Add 3 cups liquid (chicken broth, wine, even beer) to the pan and heat to reduce by half. Set this to the side.


Add ? stick butter to a pan and melt.


Add ? cup flour and stirring constantly cooking the mixture for a couple of minutes. Using the liquid you reduced add broth or even cream to make 2 cups.


Slowly add the liquid to the butter and flour stirring constantly. I usually do not season this further because it has all the flavor and salt from the rub. Use this with your pork if you like.


Slice the pork between bones and serve with a drizzle of pork gravy.

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