Pork Loin Roast
When a pork chop just isn’t enough, our boneless loin roast is just what the doctor ordered. This cut is a chop section and features the same delicious fat cap found on our boneless pork chops. Sear it, place on a bed of vegetables, and you’ll have an easy dinner for four to six in no time.
This is a roast that comes from the chop section or the back of the pig. We cut these from the 4th and 13th rib. We make sure that we leave on a nice fat cap to ensure that your roast is juicy and delicious. The pork roast consists of the loin or the back and is connected to the baby back ribs.
When preparing this cut, always make sure to salt and sear the fat cap to give it a nice golden hue and a bit of crispness before roasting. You don’t need any oil, just place fat-side down in a preheated pan. Once nicely seared, place on a bed of vegetables and cover, roasting at 350°F until the internal temperature reaches 145°F (around 45 minutes).
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process