The pork-loin roast comes from the backside of a pig. It is lean, easy to cook, free of complicating bones and features good marbling. The whole pork-loin roast can be divided into thirds, with the outside ends being the sirloin-cut pork loin and the rib-end pork loin. The center cut of the pork-loin roast features both the pork loin and the tenderloin at its largest point. When cut into steaks, the center-cut pork-loin roast produces pork chops that look like small T-bone steaks. There is not a definitive point where the center cut starts and ends, but in general, center-cut pork-loin chops should feature a sizable tenderloin steak.
Step 1
Place the pork-loin roast horizontally on the cutting board, with its long side facing you.
Step 2
Divide the roast into thirds if you plan to use parts of it for a roast. The sirloin end -- the smaller end -- is the best option for roasting, since the center-cut and rib portions are better when cut up into chops. Cut the roast into three separate parts. You can make the center portion a little bigger than the two roasts, since the majority of the roast should have the tenderloin running alongside it.
Step 3
Cut pork chops from the center cut at the thickness you desire -- anywhere from 1/2 inch to 1 inch is common. The most impressive cuts featuring the largest tenderloin will be found near the middle of the roast.
Tips and Warnings
- Although the center-cut portion of the loin is considered by many to be the most coveted part of the loin roast, some people prefer the fat marbling found in the rib end of the loin.
Things You'll Need
- Butchering knife
- Pork-loin roast
- Cutting board
Member Comments