Pork LoinThe pork loin is another popular meat cut from the pig. The International MeatManual defines it as the boneless p...
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Pork loin

The pork loin is another popular meat cut from the pig. The International Meat Manual defines it as the boneless portion of the pig carcass that remains after the shoulder, leg, belly, fat back and tenderloin have been removed.
Published on: Mar 4, 2016
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Transcripts - Pork loin

  • 1. Pork LoinThe pork loin is another popular meat cut from the pig. The International MeatManual defines it as the boneless portion of the pig carcass that remains afterthe shoulder, leg, belly, fat back and tenderloin have been removed. “Theboneless loin contains both the rib or blade portion and the sirloin portion ofthe carcass.”In the United States and the United Kingdom, the pork loin is cut into chopswith the bone intact or as steaks without the bone, as cited in Wikipedia. It isthen grilled, baked, fried, or cured as back bacon (also known as Canadianbacon).As recommended by the United States Department of Agriculture’s (USDA)fresh pork safe cooking chart, the loin roast (bone-in or boneless) should beroasted in an uncovered shallow pan at 350°F. The usual weight ranges from 2to 5 pounds, with 20-30 minutes per pound as recommended cooking time.Since it’s a lean meat, don’t overcook it so it doesn’t dry up.As is standard for cooking fresh pork, the USDA prescribes cooking pork loin atan internal temperature of 145°Fwith a rest time of three minutes.The rest time indicates “the amount of time the product remains at the final temperature, after it has been removed from agrill, oven, or other heat source.”Pork loin can be cooked inmany ways. It’s usually made into a pork loin roast, with some sort of gravysiding (applesauce comes to mind), glazed with a honey mustard sauce, orherb-crusted.The pork loin roast cut (which has some amount of fat in it) may also be madeinto a stuffed pork loin, wherein a stuffing mixture is cooked first. It’s usuallybread cubes, egg, butter and chicken stock mixed with the main flavoringagent like, say, chopped apples or spinach. Once cooked and cooled, thestuffing is spread on the surface area of the pork loin. It’s then rolled like a jellyroll cake to secure the stuffing in and then tied with a butcher’s twine. Whenit’s cooked, it’s beautifully sliced into medallions, revealing the stuffing in thecenter which forms a colorful whirl.An interesting dish is the pork loin with baked bananas. The meat is roasted ina pan with onions, water, herbs and seasonings then garnished with bakedbananas on the side. No matter how it’s cooked, it’s sure to be a hit on thedinner table since most everyone loves a perfectly made pork dish.

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