1 Seasoned Boneless Pork Loin Rib Half
or Boneless Pork Loin Rib Half
or Seasoned Boneless Pork Loin Sirloin Half
or Boneless Pork Loin Sirloin Half
If you purchase a Legacy Boneless Pork Loin Rib Half or Sirloin Half you will be able to cook it in a number of ways. Here are some ideas.
Pre-heat oven to 325ºF (163ºC). Add about 1/2" (1.25 cm) boiling water to a large roaster. Season pork loin with salt and pepper and your choice of 2 tbs dried herbs such as thyme, rosemary, marjoram, mixed Italian herbs, savory or sage.* Place roast in pan, fat side up.
Roast for approximately 40 – 45 minutes per kilogram or until internal temperature reaches 150°F (68°C). This should take about 2 – 2 1/2hours for an average half loin weighing 3 Kg (6½ lbs).
Half Size Roast:
Cut the pork loin in half and follow the instructions for a Whole Roast but reduce cooking time to about 1 hour and fifteen minutes or until internal temperature reaches 150°F (68°C).
- Fast-fry chops are sliced about 1/4" (7mm) thick. Fry in a small amount of oil for about 2 minutes per side. - Regular chops are sliced about 1/2" (14mm) thick. Fry in a small amount of oil for about 3 minutes per side or use in any recipe for pork chops.
- Thick cut chops are sliced about 1 1/4: (3 cm) thick. Fry in a small amount of oil or grill over medium heat, for about 5 - 6 minutes per side.
Cut the pork loin into 1" (2.5 cm) cubes for kabobs. Cubes can be seasoned with your favourite steak spice or marinated for Souvlaki.** Grill over medium heat for about 10 minutes total cooking time, turning occasionally.
Stir-fry: Cut the pork loin into 1/2" (14 mm) wide by 2" (5 cm) long and ½" (14 mm) thick. Use in any stir-fry recipe.
Satay: Cut the strips about 3" (7.5 cm) wide and 5" (12.5 cm) long and 1/2" (14 mm) thick. Season with granulated garlic, red chili flakes, salt and ground coriander (optional). Thread on skewers and grill over medium high heat about 2 minutes preside. Serve with a peanut dipping sauce.