All of the amounts in this recipe are approximate—use as much or as little as you like. Be certain that the roast is thawed throughout. When time allows, bring the roast to room temperature before cooking.
Salt & Pepper
2 tsp minced dried rosemary or sage
1 Tbsp minced garlic
1 ½ cups white wine or chicken stock
*What’s the difference?
At Flying Pigs Farm, we offer four different pork roasts:
Bone-in Loin Roast: This roast is the most tender and has a more elegant appearance than the other roasts. The roast to serve to special company. It is the part of the loin which is cut apart to make pork chops. A typical loin roast weighs about 4 pounds and serves 5 or 6 people.
Boneless Blade Roast: A terrific small roast that is tender and flavorful, with a little more fat than the loin roast. It’s from the part of the loin that is closest to the front leg (shoulder). It is difficult to find because it is not easy to carve with the bone in and most butchers do not want to take the time to do the de-boning. We pay extra to have it de-boned by our butcher. A cut to share with a few good friends. Weighs about 2 ¼ pounds and serves 3 or 4 people.
Boneless Sirloin Roast: This roast is similar in size to a blade roast, but it is less tender and a little more flavorful (but you probably won’t notice unless you do a side-by-side tasting). This is our least expensive roast. It is good for a quick, small family meal.
Boneless Fresh Ham/Rear Leg Roast: The classic pork roast. It is tender and the most flavorful of all the roasts. We serve it at holiday dinners. Don’t led the term “ham” mislead you—in butchers’ terms, “ham” simply means the rear leg. A ham/rear leg can be either smoked, to make the traditional pink Smoked Ham, or left un-smoked to make a roast that was popular in the United States for many centuries. This roast is NOT smoked. Weighs 4–6 lbs. Allow 1/3–1/2 lb. per person.
Special Orders: We will do our best to accommodate orders for special cuts and sizes. If our butcher charges an additional fee, we will pass it on to you.