The Most Fabulous Pork Loin Roast You'll Ever Make

:fire:Dry brining the pork roast with salt, sugar, thyme, and garlic powder enhances the flavors and makes it more tender.

:green_heart:Frenching the bones by cutting the meat between them creates an impressive presentation.

:fireworks:Rubbing mustard and pepper on the pork loin adds flavor before cooking.

:bulb:Dry cooking the pork roast at 275°F until it reaches an internal temperature of 135°F, then searing it for color, creates a perfectly cooked and tender roast.

:sparkles:Making an apple onion topping with Dijon mustard, maple syrup, and apple cider vinegar adds a zesty and sweet component to the dish.

What is the difference between wet brining and dry brining?

—Wet brining involves soaking the meat in a salt, sugar, and water solution to enhance flavor and tenderness. Dry brining involves applying salt directly to the meat and letting it sit overnight to enhance flavor and tenderness.

What other cuts of pork can I use for this recipe?

—You can use pork chops, pork belly, pork shoulder, or even ham for this recipe. Adjust the cooking time based on the size and thickness of the cut.

Can I use a different type of mustard?

—Yes, you can use different types of mustard, such as whole grain mustard or spicy Dijon mustard, to add your preferred flavor profile to the dish.

What can I serve with the pork loin roast?

—You can serve the pork loin roast with roasted vegetables, mashed potatoes, or a side salad for a complete meal.

Can I make this recipe in the oven without a torch?

—Yes, you can finish the pork loin roast under the broiler in the oven to get a nice sear and color.

00:00Introduction to the bone-in pork loin roast and the National Pork Board's Hams Across America campaign.

02:06Explanation and demonstration of dry brining the pork roast to enhance flavor and tenderness.

04:44Demonstration of frenching the bones for an impressive presentation.

08:44Seasoning the pork loin roast with mustard and pepper before cooking.

09:58Cooking the pork loin roast at a low temperature of 275°F until it reaches an internal temperature of 135°F.

13:50Making an apple onion topping with Dijon mustard, maple syrup, and apple cider vinegar.

15:59Conclusion and presentation of the perfectly cooked bone-in pork loin roast.