If pork roasts and chops are desired, then a whole bone-in or boneless pork loin is a good buy. It's a wholesale cut from which many retail pork cuts are made: 1) blade roast, center roast, sirloin roast and
top loin roast; 2)
sirloin chop, top loin chop and
butterfly chop; and 3)
baby back ribs. A quick lesson in the terminology used by the retailer is helpful to become aware of what is involved in buying whole loins.
The pork loin is the wholesale cut located between the leg (ham) and shoulder, and when bone-in weighs approximately 14 to 18 pounds. The section of the loin between the blade end and sirloin end is commonly termed the center, thus the names "center chops" and "center roasts." Knowing this much about pork loin terminology will simplify discussions with the retailer and make purchasing loins a simple task. Retail pork loins are usually trimmed of excess fat so the weight of the cuts purchased should almost equal the weight of the whole loin. (To compare, ask for both the weight of the whole loin and the combined weight of the retail cuts.)
Once the whole loin has been selected, ask the retailer to cut a blade roast and sirloin roast. Specify the weight of these two roasts. To aid in carving the roasts when cooked, the backbone should be loosened on the blade and sirloin roast. Carving is further simplified if the retailer is willing to remove the blade and hip bones. From the remaining center section one can select either bone-in chops or boneless chops. The thickness of the chops (one-half to one and one-half inches) must be determined prior to cutting and depends on the intended cooking method. Thin chops are preferred for pan frying, medium for braising, or thick for broiling.
If boneless cuts of the center loin are desired, one should request that the tenderloin and the back ribs be included with the purchase. One should ask the retailer to bulk wrap all cuts. At home, separate the cuts that have been purchased and wrap and freeze those cuts that are to be stored beyond two days.
The center can be fabricated into roasts with the chops cut from the blade and sirloin ends. From the whole loin that was purchased, request that chops be cut from the blade end and sirloin end. (Ask the retailer to loosen the backbone.) Again, it's important to determine the thickness before the retailer makes the cuts.
From the remaining center portion, one has the choice of a bone-in center roast; boneless roast, single or a double pork loin roast. As with the boneless chops, the boneless roast will also yield back ribs and tenderloin. Be sure to wrap each cut.
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The loin is cut from directly behind the Boston butt and includes the entire rib section as well as the loin and a portion of the sirloin area. The primal loin accounts for approximately 20% of the carcass weight. It contains a portion of the blade bone on the shoulder end, a portion of the hipbone on the ham end, all the ribs and most of the backbone.
The primal pork loin is the only primal cut of pork not typically smoked or cured. Most of the loin is a single, very tender eye muscle. It is quite lean but contains enough intramuscularly and subcutaneous fat to make it an excellent choice for a moist-heat cooking method such as braising. Or it can be prepared with dry-heat cooking methods such as roasting or sautéing.
The loin also contains the pork tenderloin, located on the inside of the rib bones on the sirloin end of the loin. The tenderloin is the most tender cut of pork; it is very versatile and can be trimmed, cut into medallions and sautéing, or the whole, tenderloin can be roasted or braised. The most popular cut from the loin is the pork chop. Chops can be cut from the entire loin, the choicest being center cut chops from the primal loin after the blade bone and sirloin portions at the front and rear of the loin are removed. The pork loin can be purchased boneless or boned and tied as a roast.
A boneless pork loin is smoked to produce Canadian bacon. The rib bones, when trimmed from the loin, can be served as barbecued pork back ribs. Although not actually part of the primal loin, fatback is the thick layer of fat-sometimes more than an inch (2.5 centimeters) thick-between the skin and the lean eye muscle. It has a variety of uses in the kitchen, especially in the preparation of charcuterie items.
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Simple marinade. Flavorful chops. Also a great recipe to have for camping, just marinate in a self-sealing plastic bag. Use your favorite brand of dressing. Serve with garlic mashed potatoes, green beans and rolls.
Ask The Meatmans' Marinades [All of our Marinades are NOW shipped FREE by USPS Mail! Average shipping time anywhere in continental U.S. is ONLY 2 to 3 days]
This simple barbecue sauce can be kept in the refrigerator for slathering pork chops on the grill, or for serving over sliced pork roast served on sandwich buns. Serve with corn muffins and creamy cole slaw.
This recipe has been adapted from BBQ USA by Steven Raichlen (Workman Publishing). Ribs are considered the ultimate in American barbecue. Tender, sweet and smoky and with a little bite, these baby back ribs take more time to prepare and the ingredient list looks long, but they are worth the effort.
Whole tenderloins are frequently sold in pairs.
The tenderloin is the leanest and most tender cut of pork. It is located along the bottom of the loin, starting in the center cut and running back through the sirloin end. Because of its leanness, care should be taken so that it is not overcooked. It is available whole or cut into scallops and medallions. It is also available marinated and seasoned with flavors such as garlic and onion, lemon garlic, herb, peppercorn, mesquite, honey mustard, and teriyaki. The tenderloin is generally a fairly expensive cut.
Pork Tenderloin Recipes Courtesy of The National Pork Board. For more information visit Pork - The Other White Meat [Includes Nutrition Facts and Serving Suggestions!]
Nothing could be easier—or more elegant—than this French preparation for sautéed steak, borrowed here for pork tenderloin. Quickly sautéed filet medallions are finished with a Worcestershire sauce and mustard pan sauce. If it’s a special occasion, pair with truffled mashed potatoes and steamed asparagus. If it’s Wednesday night, mashed potatoes and green peas with fit the bill. Add a green salad with vinaigrette and warm dinner rolls.
Herbs and cayenne mellowed with butter and honey create a light glaze for these quickly broiled pork medallions. Serve on mashed potatoes accompanied with steamed green beans. Pour a chilled rose or Riesling wine.
Click on any jar below to go to that seasonings web page where you can read more about that seasoning and place your order. The Roast Pork and Chop Seasoning is an excellent choice for any cut of pork!
Learn how to make Pork chops with smothered Apples in this video.
1. Peel and slice the apple 2. Cook apple with other ingredients 3. Take center cut pork chop 4. Cook pour in pan about 10-12 minutes 5. Serve in plate and place Dijon mustard on