Great Chops and Roasts from Half Pork Loin
Metro invites you to discover boneless half pork loin, delightful from the BBQ, skillet or oven! On special all this week for only $2.59/lb. Tender, meaty and lean, this cut makes for succulent roasts and tasty chops.
Half loin on sale this week is boneless – easy to slice – especially when you use a knife that is sharp.
The midsection of pork loin is ideal for chops because it is leaner. The ends (ribs or filets) make delicious roasts. You may also use the whole cut in a number of small roasts that you can freeze and enjoy whenever you like.
It’s safe to keep loin of pork three to four days in your ‘fridge. If you won’t be eating it all in that time, freeze some so you can cook it later. Pork loin frozen in plastic bags lasts about six months. But be sure to remove air from the bags to keep it from drying out.
For chops that are tender and full of flavour...
On the barbecue
- Oil the grill.
- Don't prick the meat: use tongs.
- Cook over medium heat.
- Avoid overcooking (serve at 160 °F/70 °C).
- Season when cooking is complete.
In the frying pan
- Heat fat without overheating it.
- Sear the pieces of pork until they are lightly browned.
- Let stand.
- Finish preparing accompaniments.
- Reheat and serve.
For a tasteful summer
- Bombay curried chops
- Cheese-stuffed pork chops
- Goat-pesto-portabella stuffed pork chops
- Maple and Dijon pork chops
- Pork chops with apricot stuffing
- Pork chops with beet confit
- Pork chops with pear and onion chutney
- Sear the meat 12 to 15 minutes in an oven preheated to 400 ºF (200 ºC). Then lower the oven heat to 325 ºF (160 ºC).
- Roasting requires a meat thermometer. Insert it in the centre of the meatiest part of the roast, away from the bone and fat. Be sure to use a thermometer that can remain in the food while cooking.
- Pork roast is ready when its internal temperature reaches 160 ºF (70 ºC). Allow about 40 minutes per 1 lb. (450 g).
- For meat that is tender and juicy, baste your roast regularly with the cooking juices.
- Once the roast is cooked to your liking, take it out of the oven, wrap it in perforated aluminum foil and let it stand 10 minutes. This lets the cooking juices spread through the meat, rendering it even more tender.
Cinnamon, Chinese five spices, cloves, curry and ginger are seasonings of choice for roast pork.
Varying your menus
- Milk-braised pork roast
- Pork loin roast with apples and figs
- Roast pork with pears and cranberries
- Roast pork with spinach and orange sauce
- Vanilla pork loin roast