Miso-Marinated Bone-In Pork Loin Roast
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This miso-marinated bone-in pork loin roast is the kind of dish that makes any dinner feel like an occasion. The meat turns impossibly tender and full of umami flavor, surrounded by caramelized onions, golden potatoes, and roasted garlic. It’s simple to prepare yet feels completely restaurant-worthy — the kind of centerpiece that makes everyone stop and say wow.
I first made this roast when my mom was visiting, and I wanted to cook something special and a little unexpected. The miso adds a deep savory note, balanced by brown sugar, fresh herbs, and sesame oil. The pork marinates overnight (or up to two days), soaking in all that flavor before roasting low and slow until perfectly tender — but it’s also delicious popped straight into the oven if you’re short on time.
The vegetables roast underneath, catching all the drippings, while the kale crisps up beautifully at the end. It’s rich, layered, and just unique enough to make it memorable — exactly what a special dinner should be.
How I like to serve this pork loin roast
This roast makes a stunning centerpiece, so I like to keep the sides simple and complementary. Serve it with the roasted potatoes, onions, garlic, and kale right from the pan — they soak up all the flavor from the miso and pork drippings. A crisp green salad, roasted parsnips, or even my brown sugar-roasted carrots with buttered pecans pair beautifully for a little freshness on the plate. My spring mix salad with lemon vinaigrette is a bright, easy option that balances the richness of the roast.
Make-ahead tips
The beauty of this recipe is how easily it fits your schedule. The pork can be marinated up to two days ahead and left uncovered in the fridge, which helps it develop an even deeper flavor and a beautifully caramelized crust as it roasts. If you’re short on time, it’s still wonderfully flavorful when cooked right after seasoning.
For stress-free serving, roast it low and slow, then let it rest while you set the table — it stays juicy and tender for a long time. Any leftovers are fantastic sliced thin and served the next day with a drizzle of pan juices, or sandwiched between slices of garlic bread.
Miso-Marinated Bone-In Pork Loin Roast
Ingredients
- 1 6-bone pork loin rack
- ½ cup miso (see notes)
- ¼ cup brown sugar
- 2 tablespoons toasted sesame oil
- 2 tablespoons EACH: minced fresh rosemary, thyme, and sage
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes (see notes)
- 2 lb small yellow potatoes (quartered)
- 2 large onions (quartered)
- 2 heads garlic
- 1 tablespoon olive oil
- ½ teaspoon EACH: salt and pepper
- 1 bunch lactino kale (rib removed and torn into large pieces)
Instructions
- Place the pork, rib side down, so the bones are facing to one side. Make a cut along the line of the bones, stopping about ½ from the bottom.1 6-bone pork loin rack
- Rotate your knife towards the meat and continue to cut, unrolling the meat as you go. Be very careful not to cut all the way through the other side. When you're finished, the meat should lay open like a book.
- In a small bowl, mix the miso, brown sugar, sesame oil, rosemary, thyme, sage, rice vinegar, and chili flakes. Spread half of this marinade over the inside of the pork roast.½ cup miso, ¼ cup brown sugar, 2 tablespoons toasted sesame oil, 2 tablespoons EACH: minced fresh rosemary, thyme, and sage, 1 teaspoon chili flakes, 1 tablespoon rice vinegar
- Now fold the roast back up and use kitchen twine between each rib to secure it. Spread the remaining marinade over the outside of the pork and then store it, uncovered, in your fridge for up to 2 days. (If you are cooking it within 1 hour, leave it to marinate on your counter.)
- Position a rack in the middle of your oven and preheat it to 300 degrees Fahrenheit. Place the potatoes, onions, and garlic in a large casserole dish, then toss with olive oil, salt, and pepper. Pour ¼ cup of water into the pan and then place a wire rack over the top.2 lb small yellow potatoes, 2 large onions, 2 heads garlic, 1 tablespoon olive oil, ½ teaspoon EACH: salt and pepper
- Place the roast on the wire rack and roast for 2-2 ½ hours, until the internal temperature reaches 160 degrees Fahrenheit. Remove the roast from the oven and tent loosely with foil.
- Increase the oven temperature to 450 degrees. Once it reaches temperature, put the roast back into the oven for 10-15 minutes, until it is beautifully dark brown.
- Transfer the roast to a cutting board and let it rest, covered loosely with foil, for 15 minutes. Massage a little olive oil onto the kale leaves and then stir them into the veggies. Roast the veggies at the higher temp for 15 minutes, until they begin to brown.1 bunch lactino kale
- Slice the roast between the ribs and serve it with the potatoes, onions, garlic (squeezed from the skin), and kale on the side.
Notes
Miso: I like to use brown miso as it has a strong flavor. White miso works in a pinch, but its flavor is milder. Nutrition
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