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Roast Pork

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.


Pork roast*
Salt & Pepper
2 tsp minced dried rosemary or sage
1 Tbsp minced garlic
1 ½ cups white wine or chicken stock


  1. Preheat the oven to 450 degrees.  Put a rack in a roasting pan.
  2. Mix a liberal amount of kosher salt (start with 1 tablespoon), freshly ground pepper, rosemary or sage, and 1 garlic in a small bowl.  
  3. Rub the mixture all over the roast.
  4. Place the pork on the rack and roast in the oven for 15 minutes.  
  5. Open the oven and pour about ½ cup of white wine or chicken stock (you’ll need a total of 1-1 ½ cups) over the roast.  
  6. Lower the heat to 325 degrees.  
  7. Check the roast every 10-15 minutes (or every 5-10 minutes if it is a small blade roast or sirloin roast).  Pour a little stock or wine over it each time you check it.
  8. We remove the roast from the oven when the roast reaches an internal temperature of 145 to 150 degrees, as measured on an Instant Read Thermometer (the USDA recommends 160 degrees).  
  9. Cover loosely with aluminum foil, and allow to rest for 5 (for a small roast) to 10 minutes (for a larger roast).  The internal temperature will increase about 5 degrees as it rests, and the juices will redistribute in the meat instead of onto the carving plate.
  10. Slice bone-in loin roasts between the rib bones.  Cut boneless roasts into thin slices.  Serve.


*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.