This was given to me, frozen. I originally thought it was a whole pork loin. But while watching videos of how to butcher it, I realized mine seems WAY bigger than other pork loins. I also noticed my mine had this piece on the outside, that easily separated from the larger piece when I pulled it. I'm guessing that's the tenderloin?
by monkeysareeverywhere
15 Comments
Looks like you are correct to me
Whole boneless pork line. Grip the crease you drew out and rip it off. Cut against the grain for pork chops pork roast. Cut it longwise in half for country style ribs (specifically the small end). Tenderize for cutlets. Butterfly out. Wrap in bacon and smoke (no need to rip the side off for long cook. Very versatile leanish pork. side is not the tenderloin. It’s the chain. Doesn’t suck but it isn’t the most tender
Don’t confuse loin and tenderloin. This looks like a standard loin.
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I think this came from a U-nicorn. I’ll let myself out.
You vs the guy she tells you not to worry about. 😂
But yeah, just a huge pork loin.
Denture repair
Yep, that’s a whole loin. Where pork chops come from.
U loin hehe
That’s a whole loin. I buy them and break them down into roasts.
Loin
Loin
It’s wiener. That hog was packing gawd dawm
Full loin. De-boned and including the ribend.
Didn’t see this in the comments but the outside piece is called the “Strap”. it’s typically cut off and not sold in grocery stores since it’s kinda gristly. In my area we fry them for carnitas