pork loin isuue
I have raised my own pork for 3 years now and will probably never buy grocery store pork again. The only issue I sometimes have is how the processor butchers my pig. Thus, here I sit with at a quite nice looking pork loin that is going to be a challenge to carve. There are no rib bones, but there is a backbone. I wondered if it was a blade roast, but it is marked loin and I can clearly see the tenderloin. It will be impossible to cut through the backbone so I guess my question is will it be easier for me to carve it off the bone then tie it and cook.....or should I roast it first and then attempt to carve? Any help is most appreciated!
I suspect you have a Rib End Loin Roast. I roast mine whole and slice off thin pieces.....it's not intended for chops, so to speak. I'll also use the whole roast as an inclusion to my Sunday Gravy Pot.....or after a simple roasting, I'll use the leftovers for soup or stock.
check out the video in the link
I would leave the bone on, I think the bone adds flavor and moisture. If all you have is a backbone, I would roast, rest the meat, and then carve the whole roast off the backbone adn then carve the now boneless roast into slices. I am always in favor of leaving roasts as whole as possible, believing IMHO that the added flavor and moisture will more than make up for any extra labor needed to carve it.