Same quality as the bone-in pork loin but without the bones…is this a great country or what! Some benefits of a boneless pork loin are that it’s easier to slice when serving, and you have more flexibility as to the desired thickness of the slices. Sometimes it’s nice to serve two or three thinner slices shingled on the plate as opposed to one thick slice. Another plus is that it will cook quicker than the bone-in version, due primarily to the thickness in terms of mass and the time it will take to get the heat into the center (see Cooking Tips for more on this). Also, it is easier to portion the servings, which will allow for less meat to go farther when purchasing and serving.
The boneless pork loin is a great cut for roasting. It will present extremely tender, with minimal external fat, and ideal uniformity of slicing. If one is so inclined, you can slice this into boneless pork cutlets. It is a tremendously versatile cut of pork. Also, it is easier to portion the servings, which will allow for less meat to go farther when purchasing and serving.
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Sourced from Heritage breeds of pork, we focus on either Berkshire or Duroc to deliver the best flavor and tenderness.
The easiest method is to roast in the oven, very much like you would a beef roast. The difference here is that you want to use a more moderate temperature oven. We suggest either a 325-degree or a 350-degree oven for pork. Cooking time at 350 degrees will be between 55 and 70 minutes depending on the size. This would be approaching medium doneness. It will cook quicker than the bone-in version, due primarily to the thickness in terms of mass and the time it will take to get the heat into the center.*
*By the way, this is an important part to remember no matter what you’re cooking, but it is most easily understandable with the boneless pork loin. I cringe when asked “how many minutes per pound to cook X.” The concept to grasp is thickness as a determinant of length of cooking time.
For example, the boneless pork loin has a diameter of about three to four inches, regardless of weight. Depending on the size, it could weigh up to six pounds and be 18 inches long. A three-pound loin and a six-pound loin have the exact same diameter; so if you apply a time per pound, you would cook the six-pound one twice as long. Good luck trying to salvage anything edible from that! So go by the thickness always, and when dealing with larger pieces, raise the time in smaller increments to account for the additional mass. For example, I’d cook a three-pound loin for about one hour and 35 minutes at 350 degrees, and would do the six-pound loin only about 10-15 minutes longer.
