There are so many diets out there to choose from, and more and more keep
Those Yummy Pork Roasts
In the last Circle B Ranch pork cuts blog, “Give Me My Baby Backs,” I asked you to look forward to “Loin or Loin.” As I was working on this blog and adding more information, I thought “What sense does this title make?” So “Those Yummy Pork Roasts” was born. Since I’m discussing more than one type of roast, the title is more apt.
First, we’ll talk about the pork loin—a flavorsome roast cut from the muscle that runs alongside a hog’s spine. Pork loin roast comes in either a bone-in or in a boneless form. The bone-in variety is either prepared as is or altered to create fancier roasts. The boneless form is a wide roast from which the rib bones have been removed, and it is often grilled or slow-roasted to preserve flavor and succulence. Boneless pork loin is not to be confused with the tenderloin. The pork tenderloin is a smaller and thinner roast that is usually cooked with high heat.
Let’s continue our discussion of roasts with the Bone-in Pork Loin (also called the Pork Rib Roast or Center-Cut Pork Loin). This roast contains a bit of fat and the rib bones. While it can be prepared as is, it is often used to form crown roast, the fancier cut that you see served at elaborate holiday dinners. This fancy cut is created by tying the Bone-in Pork Loin in a circle, rib side up. The roast is then “frenched”—meaning the meat is cut away from the ends of the ribs to expose the bones.
As I already stated, the Boneless Pork Loin is cut to remove the rib bones, so the roast is wide and round. This roast is best slowly roasted to preserve the meat’s natural juices. The tender meat is very versatile and can make any meal special! Here is my favorite Boneless Pork Loin recipe: Roasted Boneless Pork Loin with Apple Cider. The apple sauce and roasted Brussel sprouts complement the pure flavor of the meat.
This beautiful stuffed loin was shared with me in a guest post by Doug @kitchen professor:
Stuffing the loin is great for 2 reasons: You get an explosion of diverse flavors – sweet, salty, nutty, and savory in this case. And the spiral of meat makes it look really cool!
Click here to get the full recipe.
Next, comes the Pork Tenderloin. This most tender roast is so adaptable that you can prepare it with a variety of flavors. This is one of my preferred cuts due to its flexibility. I have so many tenderloin recipes and so much to say about this cut that I can’t do it justice without giving it its own article. But for a sneak peek, try out one of my favorite tenderloin recipes. Made with sweet and moist delicious dates purchased from the Date Lady in Springfield, MO., this recipe for Pork Tenderloin with Date Relish is absolutely delightful!
Look for the next blog in this series titled “Tenderloin: The Other Succulent Meat.” I’ll share more of my tastiest tenderloin recipes with you.
And for you pork chop lovers out there, “Chops are chops—right?”, another upcoming post in the series will feature your favorite cut from the loin. Do you know the differences between the types of pork chops? This blog will discuss the variations in chops and provide you with some great recipes for your preparation pleasure.