Scored a Pork Loin Today ~ The Package Includes Breaking Down Instructions ✔️.

[thirdeye]

Once again, I'm giving Prairie Fresh pork a thumbs up... but this time for another reason. This whole loin was on sale for less than $15, and had a reasonably good trimming job. I'm expecting the same quality as I always get, but for the first time ever, I noticed the package has suggestions on how to save money by harvesting two roasts and some boneless chops with the slogan "Savings are a slice away".

Kudos to the marketing department for explaining something most of us have been doing for decades... but some shoppers have not made the connection.

So, what is my plan for tomorrow? Smoking a sirloin roast for my neighbor, and a rib roast for us... then vacuum sealing some 2" thick center-cut chops for later.

 

[forktender]

Once again, I'm giving Prairie Fresh pork a thumbs up... but this time for another reason. This whole loin was on sale for less than $15, and had a reasonably good trimming job. I'm expecting the same quality as I always get, but for the first time ever, I noticed the package has suggestions on how to save money by harvesting two roasts and some boneless chops with the slogan "Savings are a slice away".

Kudos to the marketing department for explaining something most of us have been doing for decades... but some shoppers have not made the connection.

So, what is my plan for tomorrow? Smoking a sirloin roast for my neighbor, and a rib roast for us... then vacuum sealing some 2" thick center-cut chops for later.

You haven't always been portioning out your loins that way?
I buy full loins all the time, and I can't remember ever leaving one whole.
I've always cut a few roasts,3/4" slices for chops and pounding out. One of favorite ways to eat it is pounded out to 3/8ths inch, dipped in egg than breaded in crackermeal, and fried in light evoo. I also cut a few double thick chops, as I like to butterfly them then stuff with Munster cheese, spinach, and red bellpepper, secure them with toothpicks then egg wash, dust with flour, and bake or use crackermeal or breadcrumbs and fry in light evoo and butter. Good stuff man!!!!

 

[thirdeye]

You haven't always been portioning out your loins that way?

Yes, forever. That was my point. Corporate giving guidance to June Cleaver or Donna Reed is a good thing .

 

[Fueling Around]

Great tip.
When I used to buy a loin, it is cut was cut into thirds. Cannot convince my wife the center cut will eat the same as a bone in chop.
I changed over to using tenderloins for curing into ... well tenderloin bacon. It isn't Canadian bacon but it is tender.

 

[JLinza]

Thats gonna be some good eatin. Can't wait to see the finish.

 

[thirdeye]

Thats gonna be some good eatin. Can't wait to see the finish.

Early pit shot... I'm thinking less than 2-hours of cook time.

 

[thirdeye]

Here are the final pics... I glazed the roast for the neighbors and kept ours natural.

 

[chopsaw]

Nice .

kept ours natural.

Makes a great roast pork sandwich . Sliced thin with some mayo and cracked black pepper .

I saw at the store Friday Smithfield had the same . Maybe same owner .

 

[BugHunter]

You haven't always been portioning out your loins that way?
I buy full loins all the time, and I can't remember ever leaving one whole.
I've always cut a few roasts,3/4" slices for chops and pounding out. One of favorite ways to eat it is pounded out to 3/8ths inch, dipped in egg than breaded in crackermeal, and fried in light evoo. I also cut a few double thick chops, as I like to butterfly them then stuff with Munster cheese, spinach, and red bellpepper, secure them with toothpicks then egg wash, dust with flour, and bake or use crackermeal or breadcrumbs and fry in light evoo and butter. Good stuff man!!!!

Sounds like a great start on Tonkatsu. Pick up some Bulldog sauce and try that on it. Mmm mmm.

 

[JLinza]

Looks darn good

 

[DRKsmoking]

Those are great lookingf roasts Wayne, I could go both glazed or naked

David

 

[thirdeye]

Makes a great roast pork sandwich . Sliced thin with some mayo and cracked black pepper. I saw at the store Friday Smithfield had the same . Maybe same owner .

Sandwiches have been great. Sliced cold, or slightly warm. It was super moist because I inject-brined them for 12 hours and this time used the apple-white grape juice.

They are competitors. Prairie Fresh is a US corporation and Smithfield is owned by a China corporation.