Whole Boneless Pork Loin

Whole boneless pork loin is a valuable addition to your family’s freezer because you can get such a variety of cuts and meals from one piece of meat. It’s a great option if you’ve got a lot of mouths to feed for an event or holiday meal you’re hosting, or if you are looking for ways to make your budget stretch a little farther.

The whole boneless pork loin is incredibly useful; from one pork loin you can get a variety of cuts depending on how you choose to cut it:

  • Ribeye roast
  • Country-style ribs
  • New York roast
  • Thin cut pork chops
  • Thick cut pork chops
  • Butterfly pork chops
  • Boneless sirloin roast
  • Sirloin pork chops
  • Cubes for stew
  • Strips for stir-fry
Whole Boneless Pork Loin

Whole boneless pork loin may not be on display in your grocer’s meat case, so ask the butcher to get one for you. They can cut the pork loin however you would like, or you can take it home to cut yourself. Keep a few fresh cuts in your refrigerator for meals that week and store the leftover cuts in the freezer.

If you’ve never used a whole boneless pork loin before, you may not know what to look for when cutting your own, so here are a few tips:

  • The Sirloin end of the loin will be thicker and covered by more fat
  • The Ribeye end will be narrower and made up of darker muscle
  • Each roast end should be around 2-3 pounds
  • The Ribeye roast can be cut into strips as country-style ribs
  • The center of the loin can be cut into thick or thin cut pork chops
  • The Sirloin roast can be cut into cubes for stew or strips for stir-fry

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