This is dinner-party fare, essentially a rack of boneless pork chops, but it could be dressed up or down — this cut shines at everything from a dinner party roast to a week-night meal with leftovers for sandwiches the next day. Grill, sear or roast. Don't let this classic beauty intimidate you! Cooking Boneless Whole Pork Loin is simple and relatively fool-proof. Here is an easy recipe.
This is a chef's cut, but it really is simple enough to make at home. And you are getting chef prices on the best pork around. We religiously pasture our pigs, and they are offered fresh silvopasture — with all the acorns, roots and other forest and pasture delectables that they can eat — every few days. Not only is our pork pastured, but we also feed a locally milled, certified organic, whole-food ration from Reedy Fork Organic Farm. We were Reedy Fork's first wholesale customer back in 2009, and have never looked back. It's not enough to have "GMO-free" feed, which is still laden with pesticides and herbicides and things like 2,4-D, not exactly "beyond organic" fare. Certified organic feed means no GMO seeds were used, but it also means that the grain was raised in a way that is in keeping with soil-building and life-affirming practices of cover cropping instead of chemicals. Choose only the best for your family.
Never has eating this "high on the hog" been this inexpensive! We are offering a rare deal on these Boneless Whole Pork Loins, as we had some inventory left from our cafe days. (These cuts are from late 2019, but they have been vacuum sealed in a deep freezer, and they are as good as the date they were packaged. Most grocery store cuts don't have a date on them because the industry plays a shell game with you as to when the meat was processed, but we are being straight up.)
We found a few of these roasts hanging out behind another box in the freezer. They are from 2018 but are still vac-sealed and have been kept at zero degrees.