Name: Member's Mark Bone-In Pork Center Loins, Cryovac 2 loins per bag, priced per pound
Brand: Member's Mark
SKU: 13791623056
Availability: OutOfStock
Rating: 3.9 (33 reviews)

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Member's Mark Bone-In Pork Center Loins, Cryovac 2 loins per bag, priced per pound

<summary><ul><li><strong>Fresh Loins Pack</strong>: Fresh, all-natural, bone-in pork center loins are provided in a Cryovac package, with two loins per bag, typically weighing between 22-23 pounds.</li><li><strong>Meaty Cut</strong>: These loins are characterized as meaty and fairly lean, featuring a cap of fat on top to ensure a juicy and tender roast.</li><li><strong>Tender Origin</strong>: Sourced from the animal's back, between the shoulder and back legs, this cut is noted as the leanest and tenderest part, distinct from pork tenderloins.</li><li><strong>Cooking Versatility</strong>: The thick and lean nature of the pork center loins makes them ideal for various cooking methods, including grilling or slow-cooking in the oven.</li><li><strong>Flexible Preparation</strong>: Users can prepare the loins whole, cut them into individual pork chops, or de-bone them, adapting to different culinary preferences.</li></ul></summary>

<p>Use Fresh All Natural Bone-in Pork Center Loins (2 loins per bag, priced per pound) - 22-23lbs to make the juiciest pork chops ever. These loins are meaty, fatty and wonderfully delicious.</p> <h3>Where do Pork Center Loins Come From?</h3> <p>Not to be mistaken for pork tenderloins, these Fresh All Natural Bone-in Pork Center Loins come from the animal's back—between the shoulder and back legs—which is the leanest and tenderest part of the animal. It's also the part where you get your classic cut of popular baby back ribs, so&nbsp;you can expect these pork center loins to be just as appetizing and tasteful.</p> <h3>Juicy Pork Loin Chop Recipe</h3> <p>Start by preheating your oven to 250°F. While you wait, season your roast liberally with your favorite dry rub. Then place it in the oven fat side up for 90 minutes, or until the internal temperature reaches 140 degrees Fahrenheit. When done, take the loins out to rest for at least 15 minutes as you turn up the heat of your oven to 500 degrees. Now put your roast back in the oven for 10 minutes to form a beautiful brown crust. Once finished, remove the loins&nbsp;from the oven and slice between the bones and serve.</p> <h3>Ways to Prepare Fresh All Natural Bone-in Pork Center Loins</h3> <p>This pork center loin can be cooked in many ways. But because this cut is thick and lean, it's best seared then slow roasted in the oven, or grilled over moderate heat. Cook the loins&nbsp;whole, cut them into individual chops, or de-bone them.</p> <p><a href="https://help.samsclub.com/app/answers/detail/a_id/2790" target="_blank"></a></p>

Brand

<ul>  <li>Fairly lean with a cap of fat on top for a juicy and tender roast of pork</li>  <li>Perfect on the grill or slow-cooked in the oven</li>  <li>Cook it whole, in individual pork chops or de-bone it</li>  <li>Serve alone, with side dishes, or pair it with a glass of wine</li> </ul>

Specifications

title_store_not_available

<ul>
	<li>Fairly lean with a cap of fat on top for a juicy and tender roast of pork</li>
	<li>Perfect on the grill or slow-cooked in the oven</li>
	<li>Cook it whole, in individual pork chops or de-bone it</li>
	<li>Serve alone, with side dishes, or pair it with a glass of wine</li>
</ul>

Okay, here's the deal.  If you don't have a reciprocating saw, you have to plan to carve the meat away from the bone and have a tenderloin and a boneless rib roast.  You can then cut the roast into boneless pork chops as thick as you want to, or some roasts.  If you do have a bone saw or reciprocating saw, you can cut it into bone-in chops.  Be very sure to get food grade stainless steel blades.  Cheap online.  These made the best pork chops and roasts I've made.

Reciprocating saw...

Delicious! We buy this and cut up into bone-in pork chops

Bone-in pork chops

Pork

Loved it. There is a little extra work removing the chine bone it’s not hard though a good quality electric knife and your good to go only took 5 minutes

a little extra work but saved .50 per pound

Great price. Bone-in to Sam's means sternum and chyme which makes it difficult to bone without a bands saw or cleaver. Ended up being ~25 lbs.total, half bones. Spend extra and get it boned by a meat cutter in a store.

Spend extra and get it deboned in a store

What started out as gifts to elderly friends who haven't ventured outside their homes since the C-Virus hit, ended up a total waste and disappointment of time and money.  

Two hours prep to remove the hard shell fat, chine bone and the peritoneum. Then seasoned and covered over night in fridge, I thought I was on my way to deliver some wonderful Valentines Day BBQ to our friends.  

For months the wife and I have been dropping off Back Loin Ribs from Sam's to these folks, with rave reviews, and thought since it was Valentines Day, we'd up our game.  It took about 51/2  hours to bring the smoked meat up to the recommended temperature, then a 20 minute rest to finish the cook.  After the rest, I started to portion out the loin.  That's when I knew I was in trouble.  My ever faithful Cutco Carving Knife struggled to make it's first cut.  While the meat was somewhat moist, it was down right tough.  After I set the first one aside, I started on the second one.  It cut much easier and while still somewhat chewy it was cooked to perfection.  

We were only able to deliver edible portions to three locked down couples.  We delivered chocolate heart candy to the rest along with our apologies.  

We did salvage the one that was as tough as a 500# boar feral hog. We made Green Chili Stew.  5 hours in a couple of crock pots made it edible.  We have enough for a couple of months in the freezer.  Tasty, but a sad ending to my tale of woe.  Won't be buying these from Sam's anytime soon, if ever.

Slow Smoked Fresh Bone-in Pork Center Loins

Not happy showed around 35.00 when it was delivered it was 72.00. wishing I could return it.

Pricing and weight not correct.

Advertised as about 12 pounds... delivered at 32 pounds!  Too big to fit in refrigerator.

Too much pork!!!

Needs to be sold with the bone cut off most of us do not have a meat saw....

Meat saw needed

Ordered what was shown as a $30 (about 12 pounds) package.
Billed for over 32 pounds of pork at over $79.  
Certainly, disappointed as the expiration date was today and there was not enough room in my freezer for the excess 20 pounds of meat.  So disappointed to spend more than twice the money.

Member's Mark Bone-In Pork Center Loins, Cryovac 2 loins per bag, priced per pound

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