Cut from whole loins, our Porterhouse short loin roast is separated from the 10 rib rack and is approximately 6.5 inches in length. It includes the portion of the loin with tenderloin on one side of the T-bone, and is ready to be cut into the most beautiful chops from the hog. The chine bone is off, but the roast will require a band saw before cooking and presenting. This product is vacuum-packed and weighs about five pounds.
* All perishable orders placed Thursday after 12pm EST through the weekend, will be shipped the following Monday.
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 145Ì´Ì_ÌÎå£ÌÎ_
Remove roast to a platter and allow to rest for at least 10 minutes before slicing.
Sorry, there are no reviews for this product yet.