Savoy French Cut Pork Loin

Not only is this roast visually breath-taking, but it’s rich herbal aroma and savory flavour are sure to impress your family and friends.

Prep Time: 10 minutes

Cook Time: approximately 1 ½ hours

Servings: 5-6


  • 1 6-rib French cut pork loin (approximately 3-3.5 lbs)
  • 1 tbs kosher salt (or to taste)
  • ½ tbs coarse ground black pepper (or to taste)
  • ½ tbs whole rosemary leaves
  • 1 tsp granulated garlic
  • 1 tsp thyme
  • 1-2 tbs rendered beef tallow (optional substitute with 1 tbs olive oil and 1 tbs butter)


  1. Preheat your oven to 325° F (the roast should take approximately 30-35 minutes per lb to roast)
  2. Season the pork loin roast with the kosher salt, black pepper, rosemary, garlic and thyme.
  3. Heat an oven safe skillet over a medium/high heat on the stove top. Melt the tallow (or oil) in the skillet and sear each side of the pork roast (2-3 minutes per side).
  4. Once each side has been seared move the roast, while it’s still in the hot skillet, into the oven fat side down.
  5. Allow the pork loin to roast in the oven for 30-45 minutes then flip it over so the fat side is no longer face down on the bottom of the skillet. (The fat side should have a nice golden-brown sear before flipping it over.
  6. Leave the pork loin in the oven for another 45 minutes to 1 hour, or until it reaches an internal temp of 145° Once it reaches 145°F pull it out of the oven an allow it to rest for 10-15 minutes before serving.


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