Pork loin roasted on the bone has more flavor than a boneless loin roast but needs to cook slightly longer. Have the butcher cut the chine bone (backbone) for easy carving through each chop. Rack of pork, a rib roast on the bone with the chine bone completely removed (the cut used for a crown roast), is also available, but it is not as flavorful. You can substitute any of the rubs or seasoning mixtures for boneless pork loin roast for the one given here.
Position a rack in the lower third of the oven. Preheat the oven to 450┬░F.
Place the roast directly in a roasting pan. There is no need for a roasting rack, because the roast rests on the flat chine bone. Roast the pork initially for 15 minutes, then reduce the oven temperature to 250┬░F and roast until a meat thermometer inserted in the thickest part of the meat registers 155 to 160┬░F, about 80 to 90 minutes more. Remove the roast to a cutting board, cover loosely with aluminum foil, and let stand for 15 minutes. Skim the fat off the pan juices. If desired, add stock to the pan juices and boil to thicken as in Slow-Roasted Boneless Pork Loin. Slice the roast and serve with the pan juices or pan sauce.
