Cut from the pork loin, the flavor of our pastured animals comes through clearly in this roast. Loin is a leaner cut, so we highly recommend using a digital instant read thermometer to hit the correct internal temperature when roasting. Cooking until it is well done will dry out the meat. We like to maximize the juiciness so for us that means pulling the roast out of the oven once it reaches 140 degrees F. Set on a cutting board under a pieace of tinfoil the center will rise by another 5 or so degrees, which brings it to the target temp of 145.
Our pigs live on beautiful central New York pastures. To find out more about our husbandry practices read about pastured pork.