Do you bake a pork loin roast fat side up or fat side down?

Question

and what is the reason for which ever way it is?

Answer 1

bake it skin side up, this gives a crispy crackling. don't forget to score it, pour vinegar and rub salt over it, mmmmmmmmm

before you put it into the oven, place on a rack over the roast dish, put water into the dish and check while cooking that the water has not evaporated = this helps prevent the pork from shrinking and since Loin is the best piece of pork you cann't afford to waste it by having it shrink on you

Answer 2

Pork Loin With Skin

Answer 3

I believe fat side up because you want the natural oils to tenderize as well as add flavor to the roast while cooking.

Answer 4

Braise the roast first then fat side up so it will continue to cook of the meat.....

Answer 5

Fat side up.

The fat gives meat flavor. You want the fat to "drip" down into the meat.

Answer 6

fat side up so that most of the fat melts and flavors the meat as well as keeping it moist...what is left will make a crispy crust......