Cut yourself a succulent bone-in pork chop that includes the tenderloin from our All-Natural Porterhouse Loin Roast. Bursting with robust flavor and incredible juiciness, this is pork's take on the classic Beef Porterhouse: America's pork chop on one side and a succulent pork tenderloin on the other.
Porterhouse Chops you can cut as thick as you desire out of our 5 pound Cheshire Pork Porterhouse Loin Roast.
4.5-5.0 lbs Cheshire Pork Porterhouse Roast
1 Tbs. salt
1 tsp. Garlic powder
1 tsp. Onion powder
½ tsp. Ground black pepper
½ tsp. Spanish paprika
3 Tbs. olive oil
2 rosemary sprigs
Preheat oven to 350℉
Pat the roast dry. Make 4 one inch slits in the top of the roast.
Mix together the salt, garlic powder, onion powder, black pepper, and Spanish paprika.
Rub the seasoning mixture all over the roast and into the slits on the top.
Place roast bone side down in a roasting pan. Cut the rosemary sprigs into 4 segments. Place one rosemary sprig in each of the slits on top of the roast.
Drizzle the olive oil over the roast.
Place in the preheated oven and roast for 2 hours or until a thermometer inserted in the top of the roast reads 145℉
Remove roast to a platter and allow to rest for at least 10 minutes before slicing.
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