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ISO, Boneless Pork Loin Recipes

zackly | Feb 9, 201505:57 AM     13

I frequently buy sections of boneless pork loin, similar to where a rib eye of beef is on a cow, because it is one of the best values in the meat case. I generally roast them or make medallions or cutlets but I’m wondering what else I can do with this cut. This pork is about 2lb. & almost white like milk fed veal. The loin is my least favorite part of the hog because it is lean like a skinless chicken breast and can easily be overcooked and doesn’t have a lot of flavor. Are there any other applications for this item, maybe from a different culture? Maybe a great stew? I’m housebound today, frozen in (CT) so I can’t get to my outdoor cookers

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