Recipe for Loin Roasts, Blade Roasts, Sirloin Roasts, and Fresh Hams (Rear Leg Roasts)
All of the amounts in this recipe are approximate—use as much or as little as you like. Be certain that the roast is thawed throughout. When time allows, bring the roast to room temperature before cooking.
Preheat the oven to 450 degrees. Put a rack in a roasting pan.
Mix a liberal amount of kosher salt, freshly ground pepper, 2 teaspoons minced dried rosemary or minced dried sage (or 2 tablespoons of fresh rosemary or fresh sage), and 1 tablespoon of minced garlic in a small bowl. Rub the mixture all over a loin roast, blade roast, sirloin roast, or fresh ham/rear leg roast.
Place the pork on the rack and roast in the oven for 15 minutes. Open the oven and pour about ½ cup of white wine or chicken stock (you’ll need a total of 1-1 ½ cups) over the roast. Lower the heat to 325 degrees. Check the roast every 10-15 minutes (or every 5-10 minutes if it is a small blade roast or sirloin roast). Pour a little stock or wine over it each time you check it.
We remove the roast from the oven when the roast reaches an internal temperature of 145 to 150 degrees, as measured on an Instant Read Thermometer (the USDA recommends 160 degrees). Cover loosely with aluminum foil, and allow to rest for 5 (for a small roast) to 10 minutes (for a larger roast). The internal temperature will increase about 5 degrees as it rests, and the juices will redistribute in the meat instead of onto the carving plate.
Slice bone-in loin roasts between the rib bones. Cut boneless roasts into thin slices. Serve..