Frenched Loin roast has a single muscle, and great for slicing. This is what pork used to taste like. Tender, flavorful and beautiful color. No juices added. Our Berkshire pork has its own natural juices.

Bake to 145 degrees, about 1 and 1/2 hours, uncovered.
I rubbed this loin with garlic and a spicy seasoning blend.

Bone-in loin rib roast and crown, have frenched tips The photo shows the frenched tips.

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