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–+ servings
Sliced grilled pork roast served with roasted potatoes, leafy greens, and halved garlic bulbs on a white plate.

Miso-Marinated Bone-In Pork Loin Roast

Yield: 6 people
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Resting Time: 15 minutes
Total Time: 3 hours 15 minutes
This miso-marinated bone-in pork loin roast is tender, flavorful, and perfect for a special occasion. The miso, herbs, and sesame oil create a savory-sweet crust, while the potatoes, onions, and kale roast beneath the meat to soak up every drop of flavor.

Ingredients

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
    A person uses a large knife to cut a bone-in pork loin roast on a white cutting board.
  • 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.
    A person uses a knife to cut a bone-in pork loin roast on a white cutting board.
  • 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
    A hand spreads a dark marinade onto a rack of raw pork ribs on a white cutting board, with a bowl of marinade nearby—perfect inspiration for preparing bone-in pork loin roast in your kitchen.
  • 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.)
    A cooked rack of pork ribs, reminiscent of a bone-in pork loin roast, is coated with a dark, glossy glaze and rests on a white cutting board.
  • 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
    Rectangular baking dish with halved baby potatoes, onion wedges, and halved garlic bulbs, seasoned and arranged under a metal roasting rack for a bone-in pork loin roast.
  • 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.
    A bone-in pork loin roast sits on a rack in a baking dish, partially covered with aluminum foil, with vegetables roasting underneath.
  • 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.
    A bone-in pork loin roast with a blackened crust sits charred and grilled on a wooden cutting board.
  • 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
    Roasted baby potatoes, onions, garlic halves, leafy greens, and a bone-in pork loin roast in a rectangular ceramic baking dish on a white surface.
  • Slice the roast between the ribs and serve it with the potatoes, onions, garlic (squeezed from the skin), and kale on the side.
    A bone-in pork loin roast, perfectly roasted, sits on a white platter surrounded by golden potatoes, leafy greens, and halved heads of garlic.

Notes

ingredients needed to make this recipe
Miso: I like to use brown miso as it has a strong flavor. White miso works in a pinch, but its flavor is milder. 
Serving: 1= 1/6 of the recipe, Calories: 873kcal, Carbohydrates: 42g, Protein: 68g, Fat: 47g, Saturated Fat: 15g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 21g, Cholesterol: 191mg, Sodium: 1242mg, Potassium: 2035mg, Fiber: 8g, Sugar: 5g, Vitamin A: 4640IU, Vitamin C: 80mg, Calcium: 230mg, Iron: 5mg