I have raised my own pork for 3 years now and will probably never buy grocery store pork again. The only issue I sometimes have is how the processor butchers my pig. Thus, here I sit with at a quite nice looking pork loin that is going to be a challenge to carve. There are no rib bones, but there is a backbone. I wondered if it was a blade roast, but it is marked loin and I can clearly see the tenderloin. It will be impossible to cut through the backbone so I guess my question is will it be easier for me to carve it off the bone then tie it and cook.....or should I roast it first and then attempt to carve? Any help is most appreciated!