The boneless loin is generally sold as a center cut (as in the photo) or a half loin. This cut is from the top of the pig down to the center-line running from just forward of the ham to the midpoint of the pig. While you won’t often find such a cut at your local chain supermarket, ethnic markets do supply it.
Average cuts are 18 inches long, 9 inches wide, 4-1/2 inches thick and weighed almost 12-1/2 pounds. Of this 7-3/4 pounds was clear meat free of fat, bones and membranes (62%) The rest 2-3/4 pounds of bones and 2 pounds of misc bits of meat, fat and membranes, made a most excellent soup stock.
This cut includes a lot of connective tissue so if you just slice it and pan fry it you will find it flavorful but rather chewy. It is best used for slow roasted or wet cooked methods and would make a flavorful soup.
Alternative Name: N/A
Suggested Preparation: Slow Roast
Pork Primal: Pork Loin
NAMP code: 413
Number of Pieces: 1
Average Yield/Piece: 12.00 lbs. *
* Assumption is an animal at 250 lbs. hanging weight.
