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Pork loin roast center cut de John Spottiswood

For many cooks, this lean and tender cut makes the best pork roast of all. One drawback is that it includes part of the animal's backbone, which adds flavor but can make the roast hard to slice after cooking. One solution is to ask your butcher either to cut off the bone and tie it back on or to cut through the backbone in several places so that you can easily slice the cooked roast into chops. If the backbone is removed and the ribs are "Frenched" or trimmed of meat, this cut is called a rack of pork. To make a crown roast of pork, get two racks and tie them into a circular crown. Your roast will be moister if the butcher doesn't trim the big slab of fat that usually comes with this cut. The roast will be moister if you cut the fat off after the roast is cooked. Steaks cut from this roast are called pork loin chops or pork rib chops.

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Also known as

  • Pork center loin roast
  • Center cut pork loin roast
  • Pork center rib roast
  • Center cut pork roast
  • Pork loin rib half
  • Pork loin center cut
  • Pork loin center rib roast
  • Rack of pork
  • Crown roast of pork
  • Pork loin chops
  • Pork rib chops

Substitutes

tenderloin OR pork sirloin roast OR fresh pork leg OR top loin roast OR Boston butt (higher in fat) OR rack of lamb
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