HOME > Chowhound > Home Cooking >
What's your latest food quest?

butchering whole pork loin

bflobear Apr 14, 2009 04:49 PM

i recently purchased a whole pork loin and am wondering the best way to divvy it up. its boneless with a nice fat cap and tapered shape. from what i gather, i can cut some roasts, chops and lardons, but which part is best for which?

  1. mcsheridan Apr 14, 2009 04:59 PM

    When I do this, I start at the tapered end cutting strips for stir fry and cubes for stew, cut double thick chops for grilling or stuffing as it begins to even out, and save the larger end for a single roast.

    This is great for when the supermarket does their "buy one whole pork loin, get one free" deal. I cannot pass that up.

    1 Reply
    1. re: mcsheridan
      alwayscooking Apr 14, 2009 05:05 PM

      Funny - I do the same but work from the thicker, roast end! I then cut thick steaks, some thin, and the end for stewing cubes. There aren't any lardons since the cut is usually so lean.

    2. b
      bflobear Apr 18, 2009 09:09 AM

      thanks for the tips...but one more question: can i get an actual tenderloin out of this and still use the other bits or would this be a waste? i was thinking of chunking it up for stew or stir-fry, etc.

      7 Replies
      1. re: bflobear
        mcsheridan Apr 18, 2009 09:31 AM

        If I were eating chops out of that loin, I'd miss the tenderloin bit if it wasn't there. :)

        1. re: mcsheridan
          bflobear Apr 19, 2009 01:28 PM

          im actually asking which part to cut out for the tenderloin - and would it be worth my money to just buy the tenderloin already butchered if i cannot get the cops etc. out the whole loin...

          1. re: bflobear
            alwayscooking Apr 19, 2009 01:34 PM

            Since it's boneless, I believe you've bought just the loin side. The tenderloin would be on the other side of the now extinct bone.

            1. re: alwayscooking
              bflobear Apr 19, 2009 03:31 PM

              i thought that there were 2 tenderloins on either side of the spine beneath the rib cage - and the inside of certain cuts of chops was the tender loin (versus the smaller piece of meat on the other side of bone-in chops)?

              1. re: bflobear
                alwayscooking Apr 19, 2009 03:51 PM

                BBear - although I have seen a few pigs taken apart, I'm not a butcher so my descriptions may be confusing. You are correct that there are 2 tenderloins (one on each side of the spine) that are located on the inside of the rib bones on the sirloin end of the loin. A pork chop is cut to have both the loin and the tenderloin separated by a bone. Boneless loins tend to be the center loin and not the underside of the bone, the tenderloin (confusing because of the similar names). If your boneless loin is in 2 pieces, one smaller than the other, then the smaller one is the tenderloin.

                Hope this helps.

                1. re: alwayscooking
                  bflobear Apr 19, 2009 04:24 PM

                  no, that was well described - thank you very much. that clears up some confusion :)

            2. re: bflobear
              mcsheridan Apr 19, 2009 04:28 PM

              As to which part to cut out, if your roast still has the tenderloin attached, you'll see it as a rounded, darker muscle next to the main cut.

        Show Hidden Posts