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Pork Loin Roast, Boneless

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The Boneless Pork Loin Roast is known for it's characteristic thin fat cap that runs along the top of the meat and acts as a built-in baster.

Price:	28.17
Pre order amount:	$ 14.09

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base price : $ 9.39 per 1 lb

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Approximately 3.00 lb per package. The advertised price is an estimate and based on exactly 3.00 lbs. The exact price will vary based on the actual weight of your package.

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What You're Getting

Our Pork Loin Roast is a boneless cut from between the shoulder and the leg of the pig and is the same section of meat that we cut our Bone In Pork Chops and Boneless Pork Chops from. The Pork Loin Roast is a lean cut of meat and has very little fat except for a thin fat cap that runs along the top of the cut of meat and acts as a built-in baster. Not to be confused with Pork Tenderloin, our Pork Loin Roast is best when brined or slow cooked.

You'll receive 1 Boneless Pork Loin Roast per package, weighing approximately 2-4 lbs.

Helpful Hints & Cooking Tricks

Because the pork loin roast is typically boneless, there is very little that is not eaten. To determine the correct size of pork loin roast that is needed for your meal, we use the simple formula of 1/4 - 1/2lb per person.

Because the pork loin is so lean, it is the perfect candidate for brining. Brining is a simple salt, water, and spice mixture that is used to enhance texture, flavor and add moisture to the meat. This process needs several days to do it's work. See our recipe for Herb Crusted Pork Loin Roast for instructions.

Farming Practices

All of our pigs here at John Henry's are fed a mix of non-GMO corn, oats, and alfalfa, and they also love to rut around in the dirt outside looking for more snacks to eat! They are raised locally, and they are never given any hormones or antibiotics. Our fields and feed are never exposed to harsh chemicals or pesticides. Our pigs are pasture-raised and spend their days being outside as much as they wish!

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Pork Loin Roast, Boneless

What You're Getting

Helpful Hints & Cooking Tricks

Farming Practices