Mossycup Farm | Clear Lake, Iowa
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Frenched Bone-In Pork Loin Roast

Frenched Bone-In Pork Loin Roast

This Frenched Bone-In Pork Loin Roast is a show-stopping centerpiece featuring tender, juicy meat infused with the bold flavors of a Smokey Citrus or Coffee Rub. Garlic and rosemary tucked throughout add aromatic depth, while roasting in a cast iron pan gives it a perfectly caramelized crust. Ideal for holiday gatherings or special occasions, this roast pairs beautifully with savory sides and a touch of pan gravy.
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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Rest Time: 5 minutes
Total Time: 1 hour 40 minutes
Servings: 8 servings

Ingredients

  • 1 4-7 lb bone-in Frenched pork loin or rack of pork
  • 3-4 tbsp Smokey Citrus Seasoning or Coffee-Rub Seasoning
  • 10-15 garlic cloves peeled and cut into halves or quarters
  • fresh rosemary sprigs for inserting into the roast
  • lard as needed (optional, to help rub adhere)
  • Salt and black pepper to taste
  • 1-2 cup dry white wine or chicken broth optional, for de-glazing pan for gravy

Instructions

  • Generously apply your choice of rub (either Smokey Citrus or coffee-rub are our favorites) all over the pork loin, making sure to cover the fatty side well. If the rub isn’t sticking well, you can lightly coat the roast with lard before adding the rub.
  • Remove thawed roast from refrigerator and let it sit at room temperature for 30-45 minutes to help it cook more evenly.
  • Preheat your oven to 350°F (175°C).
  • While the roast is coming to room temperature, peel and halve or quarter the garlic cloves. Using a sharp knife, make small incisions across the roast, spacing them every 1-2 inches.
  • Insert a garlic piece and a small sprig of rosemary into each incision, ensuring they are snug. This will infuse the pork with flavor as it roasts. Place garlic especially between the ribs and throughout the fatty section for extra flavor.
  • Place the roast fatty side up in a cast iron pan or roasting pan. This orientation helps the fat render and baste the meat as it cooks.
  • Roast for about 20 minutes per pound. For a 4-pound roast, this will be approximately 1 hour 20 minutes, but begin checking the internal temperature around the 1-hour mark. The goal is to reach an internal temperature of 130°F for medium-rare to medium.
  • Once the roast reaches 130°F, remove it from the oven and loosely tent it with foil. Let it rest for 5-7 minutes to allow the juices to redistribute. During this time, the temperature will rise to about 140°F. If you prefer more rare, remove from the oven when internal temperature reaches 125°F.
  • Make the Pan Gravy (Optional):
  • While the roast rests, place the cast iron pan with the browned bits over medium heat on the stove top. Pour in 1 cup of dry white wine or chicken broth, scraping up the browned bits with a wooden spoon. Add a small amount of flour or cornstarch for a thicker gravy.
  • Let it simmer for 5-7 minutes or until slightly thickened. Season with salt and pepper as needed.
  • Slice the roast between each bone to create individual servings.
  • Drizzle with pan gravy, if using, and serve warm.
Tried this recipe?Share it and tag us @MossycupFarms!

Notes

Tips:
Choosing the Rub: A Smokey Citrus rub will bring a bright, zesty profile, ideal for spring or summer, while a coffee rub will provide a deep, rich flavor, perfect for fall and winter.
Flavor Variations: Try adding fresh thyme or sage leaves alongside the rosemary for a more herbaceous flavor.
Pairings: This roast pairs beautifully with mashed potatoes, roasted root vegetables, or a fresh arugula salad.
Enjoy your deliciously tender, flavorful pork roast!
Picture of Laura Tidrick
Laura Tidrick

Laura is on a mission to raise the highest quality food possible for her own family and to offer that same quality to others.

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