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Boneless Pork Loin

Boneless Pork Loin

Cut from the center of specially selected loins, this roast presents just the heart of the best pork we can source. For portion planning, figure half a pound of cooked weight per serving, but since there will be slight shrinkage during cooking it’s best to order a bit over.

Size PriceQuantity
3lbs $33.00
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4lbs $44.00
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5lbs $55.00
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Same quality as the bone-in pork loin but without the bones…is this a great country or what! Some benefits of a boneless cut 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 2 or 3 thinner slices shingled on the plate as opposed to 1 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*. Also, it is easier to portion the servings, which will allow for less meat to go farther when purchasing and serving.

*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 3 to 4 inches, regardless of weight. Depending on the size, it could weigh up to 6 pounds and be 18 inches long.  A 3 pound loin and a 6 pound loin have the exact same diameter; so if you apply a time per pound, you would cook the 6 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 3 pound loin for about 1 hr. 35 mins at 350 degrees, and would do the 6 pound loin only about 10-15 mins longer.

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.

Product ships frozen

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 3 to 4 inches, regardless of weight. Depending on the size, it could weigh up to 6 pounds and be 18 inches long.  A 3 pound loin and a 6 pound loin have the exact same diameter; so if you apply a time per pound, you would cook the 6 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 3-pound loin for about 1 hr at 350 degrees, and would do the 6 pound loin only about 10-15 mins longer.