Cooking Instructions
Allow to come to room temperature for about 60 minutes prior to cooking.
Preheat oven to 450 degrees. Protect ends of bones by covering with aluminum foil. Rub outside with olive oil and desired seasoning (we recommend a paste of rosemary, garlic, salt and pepper) or generously rub with kosher salt and freshly ground black pepper. If stuffing is desired, place stuffing in the middle of the roast.
Place roast on a rack in roasting pan or on a cookie sheet. Roast at 450 until it starts to brown, 30 minutes. Reduce heat to 325 and roast about 16-18 minutes per lb. or approximately 2-2 1/2 hours or until an instant-read thermometer reads 140-143 degrees for medium pork, or 147-150 for medium well. Remove and cover with foil. Allow to rest for 15 minutes before carving. Remove twine and cut in between bones to create chops.
Ingredients
Directions
Allow to come to room temperature for about 60 minutes prior to cooking.
Preheat oven to 450 degrees. Protect ends of bones by covering with aluminum foil. Rub outside with olive oil and desired seasoning (we recommend a paste of rosemary, garlic, salt and pepper) or generously rub with kosher salt and freshly ground black pepper. If stuffing is desired, place stuffing in the middle of the roast.
Place roast on a rack in roasting pan or on a cookie sheet. Roast at 450 until it starts to brown, 30 minutes. Reduce heat to 325 and roast about 16-18 minutes per lb. or approximately 2-2 1/2 hours or until an instant-read thermometer reads 140-143 degrees for medium pork, or 147-150 for medium well. Remove and cover with foil. Allow to rest for 15 minutes before carving. Remove twine and cut in between bones to create chops.