I have a home grown 4lb pork loin roast with the chine bone intact. When we have the pigs processed in the fall I always want to ask why they leave it that way, but the intimidation factor sets in and I tell myself once more that its fine that way. Well here I am once again trying to decide how to go about cooking and consuming this really beautiful roast. I have cut off the chine before cooking, but then I just end up with a boneless loin. Have tried to carve it cooked, it was hot!!! Just wondering what a real chef would do with this challenging situation!