Ingredients Pork Pork Tenderloin Italian Bone-In Pork Loin 2 Reviews Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to cook through without drying out and gently caramelizes the tender fennel, onion, and shallots. By Mary-Frances Heck Updated on March 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 45 mins Total Time: 3 hrs Yield: 8 Ingredients 1 (8-pound) bone-in pork loin, chine bone removed 4 large shallots, halved lengthwise 2 fennel bulbs, cored, cut into eighths, and separated into 1-inch petals; fronds reserved 1 yellow onion, cored, cut into eighths, and separated into 1-inch petals 1 garlic head, halved crosswise 8 large rosemary sprigs 2 tablespoons kosher salt 2 teaspoons black pepper 1 cup dry white wine Easy Polenta, for serving Directions At least 1 day and up to 3 days before serving, place pork on a cutting board; pat dry with paper towels. Have a sharp, thin knife and butcher’s twine at the ready. About 1 inch from tips of rib bones, make a crosswise incision the length of the loin, pressing the knife until it scrapes the bones. Turn the knife, and use a filleting motion to cut a strip of belly from bones. Cut belly strip crosswise into 1-inch pieces; reserve. Score a line in membrane across exposed portion of bones (about 1 inch from tips of bones and running the length of the loin). Slice down the rib bones, make a U-turn at the loin, and slice up the next rib. Repeat to remove all meat between exposed rib bones. To ensure that the fat cap remains over the loin and bastes it as it roasts—and so the meat maintains a uniform shape for even cooking—tie the roast, looping twine between bones. On the membrane side of exposed rib bones, make a vertical slit in membrane to expose bones beneath. Use a towel to grip membrane and remove as much as possible. With rib bones placed against the cutting board, use a downward scraping motion to remove any membrane or meat that is stuck to exposed rib bones. With rib bones placed against the cutting board, use a downward scraping motion to remove any membrane or meat that is stuck to exposed rib bones. About 3 hours before serving, remove pan from refrigerator. Preheat oven to 450°F with rack in center of oven. Sprinkle loin evenly with pepper. Roast pork until golden brown, about 45 minutes, rotating pan occasionally. Remove from oven; using tongs, toss aromatics to coat in rendered fat. Add wine to bottom of pan. Reduce oven temperature to 325°F; roast until a thermometer inserted in loin reads 140°F, 45 to 50 minutes. Remove from oven, tent with foil, and let rest until pork reaches 150°F, 10 to 30 minutes. Place roast on a carving board. Remove butcher’s twine. Carve pork between bones into chops. Discard rosemary; serve pork with vegetables, pan juices, and polenta. Garnish with fennel fronds. Rate it Print