FABRICATING
WHOLE
PORK LOIN
Pan-seared pork rib chop with orange and lemon
gremolata, spicy applesauce and parsley-speckled
potato cakes is a signature Kansas City entrée, served
here with asparagus spears and carrots.
INGREDIENTS
Full bone-in loin (Identified as an
Institutional Meat Purchase Specification
410 in The Meat Buyer’s Guide.)
Scimitar
Meat saw
Boning knife
The tenderloin on the backside of the center-cut
loin yields premium pork loin roasts, and many
chefs prefer them because they produce the most
tender and moist roasts and medallions or steaks.
They are either left on the backbone to form
porterhouse chops or are removed whole or cut
into medallions. For the most tender slices, trim
some of the fat and silver skin.
The USDA’s recommended safe minimum
internal temperature for pork is 160°F.
The North American Meat Processors Association, a
nonprofit industry organization, has produced The Meat
Buyer’s Guide ($70) for 38 years. The latest 350-page guide, released in
March, features 54 new items, an expanded glossary, updated industry-
standards information, item descriptions and weight ranges. For more
information, visit http://64.59.209.28/.
The MeaT Buyer’s Guide
STEP 1
First, using a scimitar to cut the
meat and a meat saw to cut the
bone, remove the sirloin end and
the rib end, leaving the center-cut loin. Although delicious, end
pieces do not yield quality chops or
roasts. Because both ends contain
some bones, they are best suited
for braising, stews, grinding and
forcemeats.
