Bone-In Pork Loin
We take the center portion of the loin and remove the chine* bone so the ribs, while intact, can be easily sliced between for serving. This is an important point, and remember it if you’re buying pork loin from your local store. The old fashioned way (translation: far easier for the butcher) was to slice through the chime bone and actually cut between the ribs and a little bit into the meat so that the roast could be then cut into chop portions for serving after cooked. The problem with this is that when you cut into the meat, even ever so slightly, you’re opening an avenue for the natural moisture to be lost during the cooking and risk having a dry result. The better way is the way we do it (but you knew that already, right?) which is to cut between the chine bone and the ribs along the length of the loin, then slide the knife between the chime bone and the meat and remove it without cutting into the meat whatsoever; makes a big difference for cooking results.
Lastly, we “French” the ends of the ribs, which will give you a beautiful presentation when plated.
* There are two schools of thought as to the proper (in butcher lingo) name of the bone, as differentiated from the backribs that are on the bottom of the pork loin. Some think it is called “CHIME” bone because it visually resembles the keys on a kid’s xylophone, and since most kids can’t pronounce xylophone we parents called it chimes. Then there are those who swear it is called the “CHINE” bone; and the reason for this hasn’t come to me yet, but it probably has something to do with existentialism. My best suggestion when you need to discuss this bone is to accent the: ”CHI” sound and mumble the N and M together…works every time!