🌿 Ingredients

• 1.8 L Baguio Orchids Brand Vegetable Oil
• 5 kg porkloin with ribs (bone-in)
• 2 tbsp mustard
• 2 tbsp salt
• 1 tbsp crushed black pepper
• 500 g mirepoix (cubed carrots, celery, white onion)
• 4 m twine
• 1 roll aluminum foil
• 2 cans apple sauce
• 50 g parsley

📋 Procedure

1. Trim the pork loin, removing the skin while keeping the rib bones intact. Form into a crown shape by curving into a circle, ribs pointing upward. Secure with kitchen twine.
2. Season the crown generously with salt and pepper. Brush the exterior with mustard.
3. Place a bed of mirepoix in a roasting pan. Set the seasoned crown on top and drizzle with Baguio Orchids Brand Vegetable Oil.
4. Preheat oven to 300°F (150°C). Roast 1 hour. Reduce heat to low and continue roasting another hour (total ~2 hours).
5. Transfer to a serving platter. Serve warm with apple sauce and garnish with fresh parsley.