Whole Boneless Pork Loin

Epicurean Exploits - Food and Recipes
1

Picked up a 9 pound pork loin at Sam’s Club and we want to cut it up. We will cut a sirloin roast from the large end. Center will be cut into various thicknesses of chops.

They had a diagram and cooking advice showing thin chops for frying (1/4 - 1/2 inch) and braising (1/2 - 3/4 inch), medium for grilling (3/4 - 1 1/2 inch).

The thin end of the loin is suggested for boneless loin back ribs, rib roast or additional chops.

How thick do you like your boneless loin pork chops and what is your favorite method and seasoning?

What would you do with the small end of the loin?

Any and all ideas welcome. Throw in some wine pairings as well!

2

Don’t even think of cutting chops any less than 1" thick, Nancy. I like to brown them, then throw in a little butter, a clove of garlic (whole or lightly crushed) and some thyme, then cover the pan and barely finish them on low heat. Make a pan sauce of cream, dijon mustard and a little dab of tomato paste, reduced until thick. You can do the same thing if you just don’t bother with chops and cut about a 2-pound roast instead, but I’d finish it in the oven and use my Polder to keep track of the temp.

What is a “boneless back rib”?

3

I was not even going there. I mentioned 1.5 - 2.0 inches myself. What is the thickest that can be done without having to overcook the meat to reach correct temperature? Hate dry pork!


I like to brown them, then throw in a little butter, a clove of garlic (whole or lightly crushed) and some thyme, then cover the pan and barely finish them on low heat. Make a pan sauce of cream, dijon mustard and a little dab of tomato paste, reduced until thick. You can do the same thing if you just don’t bother with chops and cut about a 2-pound roast instead, but I’d finish it in the oven and use my Polder to keep track of the temp.

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What is a “boneless back rib”?

Beats the heck out of me. Just the thought of a boneless rib has me wondering. Like a spineless person!

http://www.patentstorm.us/patents/7022007/description.html" onclick="window.open(this.href);return false;

My guess is you cut the smaller end of the loin in half horizontally and make “riblets.”

4

As long as you cook them over relatively low heat after searing, there’s no limit. I’ve done two-bone chops and a 6-bone roast on the Weber, searing and then on indirect. Just don’t let them get over 140 when you take them off. With carryover, they’ll be perfect. Go to my blog and click on an Amazon ad to get a Polder. You’ll be happy.

5

Please go to http://www.melhill.com/amazon.htm
& give me the $0.02 on the polder temp probe! [berserker.gif]

6

Love that you guys are fighting over the Amazon click!

We ended up with 7 pork chops (DH said if doing again, he would have cut 6), nearly 3 pound roast and just under 2 pounds of the small end. Still mulling over what to do with the small rib end.

We had some of the chops similar to Bob’s method. Deglazed the pan with white wine before adding the butter. Also added some fresh thyme and olive oil to steamed green beans to carry over the herb flavor. Nice baguette and 2007 Cotes du Rhone. Easy and delicious!

7

Nancy

Alex made this recipe on her new show… It looked really good to me and I made a mental note to try it sometime…

http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/roasted-pork-loin-with-brussels-sprouts-shallots-garlic-recipe/index.html" onclick="window.open(this.href);return false;

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That does look tasty, Scott. Thanks for the link. Oh, and I will use my temp probe (I don’t have to buy one from Amazon!). I see Alex recommends 125 degrees internal temp. Interesting!

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I don’t like my pork much above 135, I like it to be pink and juicy… not white… 125 struck me as a “little” low, but she lets it rest so it likely goes up to 130-135 anyways… for me, I would pull at 130… Last night I grilled a Huge Flannery Bone-in Pork Chop (the price tag was $20, so it was pretty hefty)… I let it rest in a spice rub of annato seed oil, and assorted spices (various peppers (ancho, chipotle, jalapeno, red chili flake, cayenne, chili, allepo, etc), paprika, cumin, fennel, coriander, garlic, salt, among others, ground them in a spice grinder, then toasted in a pan just to the point of smoking and then incorporated the spices into the annato seed oil once it cooled and left it to rest on the chop… grilled it up on all sides (5 including the T of the bone) to color it up and give it cross hatches and then moved it to indirect, to about 130-132 in the center… let it rest…perfectly pink and juicy.

10

Fixed the pork roast with veggies until 130 on the probe. Perfect temperature. I’ll tweak the other ingredients a bit next time. Good recipe. Brussels sprouts are not high on the request list in this house, but it is nice to have something different now and again.

The pork from Sam’s Club was good. A bit of marble and nice layer of fat on top. Would purchase again.

11

Question,
I saw a fat pork loin “roast” at Costco last night, about 7 pounds, big cylinder-shaped roast. Do I need to cut it up to make it smaller? or just pop the whole thing into the oven?

The whole piece looks kinda uniform so I didn’t understand the “center cut” “end cut” and why it’s necessary.

Thanks in advance =)

12

you can do whatever you like. Depends on how many you are serving.

13

ah, ok . I thought there was a rhyme/reason for cutting it up like nancy said. Serving 14 (but will have a turkey as well) so I figure the 7lb should suffice.

14

Costco has the bone in rack in stock now thru NYE as well as the bone in beef rib loins. Go for the bone while you can! [highfive.gif]

15

yeah i looked for bone in pork but didn’t see any. Plenty of bone in beef rib loins tho.

16

Rib roasts and steaks come from the forequarter. The loin is in the hindquarter. Hence, there is no such thing as a “rib loin”.

Thank you. We now return to our regularly-scheduled programming.

17

Did a ground Bacon and carraway… loin

I also poached one in milk before… worked well

paul

18

My bad, rib roast is what I was going for…


Oh and Bob… [tease.gif] [middle-finger.gif]

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Don’t be coy. [berserker.gif]

20

I think the Small end is more darker meat? Usually