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Roasted Rib End Pork Loin Roast with Onion, Bacon, Sage, and Bay Leaf

Roasted Rib End Pork Loin Roast with Onion, Bacon, Sage and Bay Leaf

Roasted Rib End Pork Loin Roast with Onion, Bacon, Sage, and Bay Leaf

The sunflowers that my grandson planted as seeds in the deck planter early in the summer are browning, the long tall stems now resemble woody bamboo, and the bright gold flowers look like light golden artichokes except with seeds in them.

The mornings are chillier and I am enjoying the piles of pumpkins stacked high surrounding shelves of multicolored mums at the markets. I am also eager to see what the market will be offering in fall produce and a selection of meats for braising, roasting, or simmering in a pot on the stove filling the house with the new scents of fall.

Fall cooking and recipes seem to conjure up a feeling of comfort.

Its timing occurs however, at one of the most hectic times on the yearly calendar for many marking the renewal of clubs, events, the beginning of the school, children’s activities, sports seasons, and fields that will occupy our weekends through November.

The thought of preparing a roast for dinner might seem overwhelming but really there are many possibilities to keep things simple ‘thereby having your cake and eating it too.’

One way of preparing different types of roast meats is made easier in the fall is they lend well to slow cooking for longer periods. Using an enameled cast iron oven cooker as I show below (not an advertisement, though I do love this piece) is a helpful piece of cookware too because they seal the moisture into the meat.

Fall is a good time to be on the lookout at the market for all types of roasts because they are more widely available and reasonably priced.

Last week I happened upon a fresh Rib End Pork Loin Roast, the recipe shared below is perfectly suited to prepare in a short amount of time before leaving for the activities or the sports field, popping it in the oven, returning a couple hours later to a savory essence filling rooms with the warmth of good meals ahead.

I will miss the bright colored sunflowers on my deck but the arriving bright colored foliage along with many savory roasted, braised, and simmered dishes inspire those dishes that will fill my kitchen in the season ahead.

Roasted Rib End Pork Loin Roast with Onion, Bacon, Sage, and Bay Leaf

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Category: Meat

Yield: 5

Roasted Rib End Pork Loin Roast with Onion, Bacon, Sage, and Bay Leaf


  • 3 1/2- 4 pound Pork rib end loin roast
  • 1 teaspoon garlic powder, enough to sprinkle across the top and sides of the pork roast
  • 1 teaspoon kosher salt, enough to sprinkle across the top and sides of the pork roast
  • 1 teaspoon cracked black pepper, enough to sprinkle across of the top and sides of the pork roast
  • 6-7 slices smoked bacon
  • 1 medium onion, peeled, sliced and cut into half crescents
  • 2-3 bay leaves
  • 1 handful fresh sage, chopped
  • 2 tablespoons butter
  • cast iron or saute pan large enough to fit pork roast, non -stick pan may be used
  • large enameled pot with tight fitting lid such as Le Creuset


  1. Pre-heat oven to 350 degrees
  2. Using a paper towel pat pork dry
  3. Sprinkle garlic powder, salt and pepper across the top and sides of the pork roast, spreading like a rub
  4. Heat a lidded large sized enameled cast iron pan
  5. Add bacon and cook on medium heat for three minutes
  6. Reduce the temperature to low, add in onions, bay leaves and chopped sage, continue to cook until the onions are softened another 3- 4 minutes
  7. Using a slotted spoon transfer the bacon, onion and herb mixture into a bowl
  8. Increase the temperature to medium, drop in the butter stirring together with the remaining bacon grease
  9. Set the pork roast in the pan browning each side before turning over
  10. Finish with the pork fat side up
  11. Return the bacon and onion mixture to the pan
  12. Spoon a couple of tablespoons of the cooked onion on top of the pork before topping with the reserved slice of bacon
  13. Cover the pot with the lid and place into the oven
  14. Cook roast for approximately two hours until tender
  15. Remove Pork Roast from pot and let rest on a cutting board for ten minutes before slicing thinly
  16. Garnish with a sprig of fresh sage

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  1. Nicola Treharne
    Posted October 28, 2012 at 2:41 pm | Permalink

    just cooked this tonight for the family-delicious!

  2. FP
    Posted December 30, 2012 at 8:49 pm | Permalink

    A decent recipe.. nice change for something new to try using this type of pork roast.

    I didn’t have fresh sage therefore used ground sage. I also do not have an iron oven cooker and used a metal pan lined in alumian foil.

    I’ll likely make this recipie again… only variations I will do is add MUCH more onion for I need it for each bite ( I need to sautee more to finish this roast to eat) and next time I’ll add minced garlic to the surrounding area before putting in the oven. The garlic powered added before browning was not enough flavor in end result… for my taste buds.

    My side item ~ only thing I am in the mood for tonight I had butter beans and it compliments it.

    Thanks for sharing this recipie!

    • Posted December 31, 2012 at 3:54 pm | Permalink

      Thanks for your thoughtful and in depth comment FP, most appreciated. It seems that dried sage would work quite well in lieu of fresh as well as using a metal pan in lieu of the enameled iron pot. I also like the idea of using more fresh sliced onion, in fact I prefer it myself as the onion mellows quite a lot with the juices from the meat as does additional garlic. Butter Beans surrounding any Pork Roast is one of my absolute favorites too! Thanks so much for being a part of the conversation!

  3. dgr
    Posted April 27, 2015 at 4:59 pm | Permalink

    brought home a rib end roast the other night with no ideas on how to prepare+happily came across your recipe…it was juicy+delicious! thanks for posting! (we ended up immersion blending the onions and pot juices into a oniony spread…I definitely recommend!)

    • Posted April 27, 2015 at 8:49 pm | Permalink

      Thanks so much for letting me know, much appreciated. What a great tip, immersion blending the onions and pot juices, love it! Sounds like a nice spread for a side baguette slice too.

  4. Lindsey
    Posted September 29, 2015 at 9:20 am | Permalink

    Could you use a slow cooker? If so what setting would you think? I’ve never made a rib end pork loin roast before, but I found one on sale and it looks great so I want to give it a shot. Thanks!

    • Posted September 29, 2015 at 7:03 pm | Permalink

      Hi Lindsey, sure you could use a slow cooker and I’m sure it would turn out delicious! Thanks for stopping by.

  5. Sarah Goodwin
    Posted October 9, 2016 at 6:36 pm | Permalink

    Just made this for my family. I chose to use my dutch oven for each step instead of sauteeing and browning in separate pan. This was absolutely outstanding! Looking forward to trying more of your recipes!

    • Posted October 10, 2016 at 7:03 pm | Permalink

      Hi Sarah, thanks so very much. Nice idea on sauteing and browning in your Dutch Oven and it matches well in the key of recipes, simply serving to guide us while enabling the chef to adapt and prepare dishes suited to individual kitchen. Looking forward to seeing you again. Best Wishes.

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.