One of the most valuable parts of a pig is the loin. It is essentially solid muscle without much connective tissue, so it is easy to prepare. It gets turned into many things - chops, steaks, roasts or my favorite - Canadian bacon.
I had the loins from our very special hogs boned out and turned into roasts. Boneless pork loin roasts are a very special product: essentially pure loin meat. They are expensive, because boning out reduces the weight, and has a high labor cost. But boning them out results in meat that is extremely easy to prepare and eat.
I'm more of a bacon, sausage and chops sort of guy - but I figured I had to make a boneless pork loin roast, so I'd know my product. So below are photos of me preparing my first ever boned out loin roast. The basic steps were:
- Chop all the vegetables.
- Rub the meat inside and out with the garlic.
- Put the parsley inside the roast, close as best as possible.
- Make the bed of veggies under the roast, cover the roast with the veggies. Insert meat thermometer.
- Roast at 325 to an internal temperature of about 150F. That takes a few hours.
- Let it rest for 15 minutes.
First, the vegetables. This took the most time - chopping the parseley, carrots, onions and cabbage:
Here's the meat about 5 lbs:
And here it is opened up:
Rubbed with garlic and covered in parsley:
In the pan on the bed of veggies, covered up and with the meat thermometer:
Done cooking, with some slices taken off:
And then on the plate - please see that first picture at the top of the post.
All in all, it was very easy. I let the thing cool, made my meal-size portions of meat and vegetables and then froze them. My wife and I ate them over the next few weeks.
The meat was extremely tender, juicy and flavorful. The accompanying vegetables were really tasty.
A boneless pork loin roast is an expensive cut, but it was very easy to prepare, and the results were superb.