|Seven and a half pounds of porcine beauty.|
This week my boss mentioned that he'd gotten a whole boneless pork loin at a local market for cheap, so of course, being rather frugal, I ran over and got one too. Nice call, Michael! Most whole boneless pork loins weight between 7 and 9 pounds and the cut comes from the ribs. I made a center-cut roast of about 2-1/2 lb., by basically dividing the long roast into thirds, using the middle third as a roast and cutting the rest into a dozen 1" chops--"slices". Just 15 minutes and it was all cut wrapped and labelled for the freezer. You can do this too, with nothing more than a good, sharp cooks knife or a sharp slicer. Please don't use a serrated knife, unless it has fine serrations as you'll just tear the delicate meat.
|15 minutes from big roast to perfect cooking sizes!|
Please remember that because this part of the pig is lean and tender, you don't have to cook it to death. Our mothers apparently cooked pork until it was rock hard and dry, and old habits die hard. Don't do it. Get a good instant read meat thermometer and use it. Any whole cut of meat (not ground) including pork, is safe to cook just to 145°F according to the USDA, ensuring you have a tender, juicy piece of pork roast or chop. If it's a big cut like a roast, you can pull it from the oven a little short and let the carry-over heat finish cooking the meat. But if your family is squeamish about slightly pink pork, pull your roast from the oven at 145° and let it stand about 15 minutes before slicing, to finish cooking and let the juices reabsorb.
The way I figure this one, every knife stroke I made was worth about $2.