His trick to achieving this on a normal workday was that he took a little time in the morning to prepare the meat with a spice rub so it could flavour-up while he was at work all day. He basically left the roast ready to pop in the oven—already on a foil-lined baking tray. When he got home he just had to pop it in the hot oven and let it roast.
The result… well, our eldest son said it best, “This is the best pork loin rib roast I’ve ever had!”. And yes, he’s eaten this many times before. It really was soooo good—and even better with the gravy Nelson made from the drippings. mmmm….gravy.
A great slow-cooked meal that didn’t actually require a lot of effort. Now we’re talking! We hope you enjoy.
Weeknight Pork Loin Rib Roast
Prep time
Cook time
Total time
This pork loin rib roast is perfect! It's full of flavour, juicy and has a wonderful crust on the outside. A bonus is that is can be made on a weeknight!
Author: Nelson Cardoso
Recipe type: Main
Cuisine: North American
Serves: 4 servings
Ingredients
- 3 lbs Pork Loin Rib Roast (4 bones)
- ½ tbs coarse salt
- ½ tbs chopped rosemary
- 4 cloves garlic minced
- ½ tbs paprika
- 1 tsp chilli powder
- 2 tbs olive oil
- ½ tsp freshly ground black pepper
Instructions
- Preheat the oven to 400 ºF.
- In a small bowl, mix the salt, rosemary, garlic, paprika, chilli powder and olive oil until very well incorporated.
- Rub the mixture all over the pork loin.
- Grind the black pepper over the roast.
- Place the roast on a baking sheet lined with aluminum foil.
- Place the baking sheet with the roast in the oven and roast for 60 minutes.
- Turn down the heat to 325 ºF and continue to cook for 30 minutes (check internal temp after about 10 minutes). The internal temperature should be 150 ºF.
- Take out the roast and cover (tent) the roast with a sheet of aluminum foil. Let rest for 15 minutes.
- Cut along the bone and serve with your favourite side.
This was the driest thing I have ever eaten. I was so excited for this, but it just turned to to a terribly dry meat. I am not sure if yours was this dry, I followed the directions to a t, even the same weight in meat. Of all the recipes I have done this one is by far the most disappointing as the frenched ribbed pork, was $23.99…. I will never make this again.
Hi Jen, I’m so sorry about your experience. I would be disappointed with dry meet as well. For us, this time has worked out nicely. My recommendation would be to test the internal temp. (150 ºF) earlier in the process. Based on your feedback, I’ll add that to the instructions. I do appreciate you letting us know.
I just came across this recipe…WOW! Amazingly delicious. Would love to try other recipes of yours, thank you!!
That’s so wonderful to hear! We appreciate the kind feedback and hope you do give some of our other recipes a try. All the best and happy cooking!
I made this tonight, it was perfect not dry at all! I did have to cook a little longer due to my roast being bigger though.
Wonderful! Thanks so much for letting us know. Happy cooking!
Can I make it ahead of time and cut chops to reheat it later with sides ?
Hi Michael, I haven’t done that myself, but if were me, I would try it and then heat it in a hot oven. Anything outside of that might dry the meat too much. Thanks for stopping by our food blog.
I made this tonight, it was tender and juicy, and had the perfect crust on the outside. My husband loved it. It went really well with our steamed broccoli and cauliflower rice.
Hi Lyndsey, thank you so much for sharing this with us. It’s definitely a family favourite of ours. I’ve never tried broccoli rice and I’ve heard so much about it lately. I must try it soon! Take care.
All I can say is, WOW! This was definitely a hit for Sunday dinner! Cooked in a roasting pan surrounded by seasoned potatoes, it was so moist and juicy! I strongly suggest using a meat thermometer (65 degrees Celsius) was perfect! Thanks for sharing this recipe with us! I will absolutely be making this again!
Hi Diane, thanks so much for sharing the results with us. We’re so happy you enjoyed it. Take care and happy cooking.
Virginia
I made this recipe and it was absolutely delicious.
I plan on making again and invite my sister and
Brother. I’m sure they will love it, just like my
Husband did.
We’re so happy you enjoyed it! Thanks for leaving the feedback. Happy cooking.
Loved this recipe. Have added it to my must make pork roasts. Made a graveyard from the dripping. Yum!
Thanks so much for letting us know. It’s definitely a favourite at our home.
OMG! I didnt measure ingredients but that’s how I cook. I changed the cooking method though. I rubbed ingredients poured melted butter over top let it sit for a bit to almost get to room temp. I thew it on smoker for about 3 hours then put it in the oven I added some water to dish to finish cooking to the 150 temp. I then took the drippings and made a gravy. I think best meal I have made so far in my life!
Oh my gosh… I just had dinner, but your comment made me hungry all over again! Talk about amazing tweaks!
I just made this and it was great! I did get nervous on the timing based on Jen’s comment about being dry so thank you for putting in the notation about checking the temp during the process. I love the flavours of the rub to put on the meat. I would make this again.
Alison, thanks so much for sharing your feedback with us. We’re thrilled to know it worked out for you. It’s definitely a fave at our home. All the best.
This was amazing! We purchased a whole, butchered pig back in the fall and had a couple of rib roasts in the mix. I followed the recipe exactly, with the exception of only doing 15 minutes at 325. It came out perfectly. Thanks for this great, easy recipe.
Thanks so much for letting us know! It’s easy but doesn’t taste easy.
Delicous! Made this twice!
Hi Kara, thanks so much for letting us know. It’s definitely a favourite at our house. Take care.