Oven-baked pork loin on the bone

Ingredients:

• 1 pork loin on 4 bones with a layer of fat and skin (approximately 1.3 kg)
• 3 tablespoons white vinegar
• 2 tablespoons of sugar
• 1.5 tbsp. soda
• 2 tablespoons grape seed oil
• 2 tbsp. l. olive oil
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme

Preparation:

1. Preheat the oven to 160°C. If you're short on time, you can bake the pork at 175°C.
   
   
   Slower roasting results in juicier and more tender meat.
2. To prepare the pork for roastingPlace it on a baking sheet and make slits in the skin in a grid pattern. Be sure to only cut through the fat, not through the meat. This will allow more fat to release during baking.
3. Combine vinegar, sugar, and 5 cups of water in a saucepan and bring to a boil. Then add baking soda and bring to a boil again. Carefully pour the boiling liquid over the pork skin. Pat the skin dry and discard the liquid. Rub the pork with grapeseed oil and olive oil; then rub with rosemary and thyme. Season with salt and black pepper.
4. Place the pork in a roasting pan and place in the oven. Roast, uncovered, until the internal temperature reaches 145°F (63°C), about 1.5 hours.
5. When will it be ready?Remove the pork from the roasting pan and transfer it to a rack set over a baking sheet. Cover loosely with foil and let rest for at least 15 minutes (the internal temperature will rise by at least 1-2 degrees).