The whole boneless loin is a primal cut of meat that runs between the back legs and shoulder. This is the leanest part of the animal and provides many tender individual cuts.
Whole boneless loin can be roasted as one piece of meat or can be broken down into the individual cuts of pork typically found at the meat counter: pork chops, pork tenderloin, pork loin roast and country-style ribs.
Because so many cuts can come from it, the boneless loin is an incredible value and is an inexpensive way to plan multiple meals or feed a large group. Depending on how it’s broken down and prepared, on average one loin can provide anywhere around 20 servings.
Not only is the whole loin cost-effective, but it’s also a great source of lean protein which makes it the perfect choice for growing kids, fitness enthusiasts and healthy eaters.
Any cut from the whole boneless loin is most delicious when cooked to a 145-160 degree internal pork cooking temperature. Cook whole boneless loin over direct high heat or sous vide followed by high-heat sear or grill to add flavor and color.
How to Cut A Whole Boneless Pork Loin
If roasting whole, do a reverse sear – low to start, high to finish – and always take into account carry-over cooking. Score the loin, spacing it out every 2-3 fingers (about 1.5 inches). Make long strokes using the entire length of the knife.
Cooking Whole Boneless Loin