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pork loin isuue

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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!

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  1. 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

    http://www.gourmet.com/food/video/200...

    1. You carve it off the bone first. Then you may slice into chops or roast the whole thing.

      1. If you use a sharp knife and long strokes to separate the meat from the backbone, there should be no need to tie the product. Remove the bone first, I say.

        2 Replies
        1. re: Joebob

          I went to carve before roasting and stood there staring at it for quite awhile. If I do that I will end up with 2 pieces of meat. A very pretty tenderloin, and whatever is adjacent to it- the loin I assume. If I do remove the bone, can the 2 pieces of meat be tied together?

          1. re: juli730

            Sure they can, but could the tenderloin be saved for another time/recipe?

        2. 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.