Ingredients

Pork loin

Other Names: Back ribs, blade end pork loin roast, center-cut loin roast (bone-in and boneless), chump (British), crown roast of pork, double boneless loin (tied), 5- or 7-rib roast, lombo or carré (Italian), lomo (Spanish), longe (French), rib end loin roast, rib roast, sirloin roast.

General Description: The pork loin is a meaty, relatively tender cut with a large center eye, dense texture, and full-bodied flavor. The pork loin does not have much fat, so this roast can dry out if overcooked. To keep it juicy, brining is recommended. Pork loin is quite versatile and adapts well to many flavors. In Cuba it is marinated with cumin, oranges, rum, and oregano; American cooks glaze it with maple and vanilla; and the Chinese braise it with hoisin, ginger, and scallions.

The economical blade end loin roast, also known as the 5- or 7-rib roast, is a retail cut from the loin end nearest the shoulder and will be fatty and thus juicy, but the bones make it difficult to carve. Country-style ribs are from this section.

For many cooks, a center-cut pork loin roast (NAMP 412A)–often sold boneless (NAMP 412B)–is the best choice; it’s easy to carve, doesn’t take long to roast, and is tender and lean. The sirloin end roast has more bone and less fat. It has good flavor and includes a bonus: the larger butt end of the tenderloin. A double boneless pork loin consists of two loins tied one atop the other to make a large roast ideal for groups.

Part of Animal: The pork loin is the pig’s entire back, including the rib, the loin, and the sirloin.

Characteristics: The loin muscle is shaped like an oval and is lean, tender, and quick cooking. The cap muscles covering the main eye are tougher and fattier, but add juiciness.

How to Choose: For a bone-in roast, make sure that the butcher has cracked the backbone (chine) between the ribs or has removed the bone so it’s easy to carve. Boneless loin should be well trimmed.

Amount to Buy: Allow 6 to 8 ounces of boneless pork loin, 8 to 12 ounces of bone-in pork loin per person. A boneless blade end roast will weigh 3 to 4 pounds.

Storage: Store pork loin roasts refrigerated for up to 3 days.

Preparation:

Trim off excess fat. Follow the directions in the section on pork chops for brining this cut. Brine for at least 1 day and up to 3 days refrigerated, if desired, for more flavor and moistness.
Remove from the brine, rinse, and pat dry. Rub with oil, salt, and pepper, unless brined.
Roast, fat side up, at 450°F for 15 minutes. Reduce the heat and roast at 300°F for about 1 1/2 hours, or until it reaches an internal temperature of 150°F at the thickest portion.
Remove from the oven and cover with foil. Allow the meat to rest 15 minutes before carving.
Prepare a pan sauce from the drippings, if desired. (See instructions for pork leg.)

Flavor Affinities: Brandy, cilantro, cinnamon, ginger, limes, mustard, oregano, port wine, rosemary, sage, sake, soy sauce.

from Quirk Books: www.quirkbooks.com