Member's Mark Pork Boneless Loin Roast (priced per pound)
About this item
- Tender meat with mild flavor
- 100% US fresh pork loin
- Great for grilling or roasting
- Cook whole or chopped
- Never frozen
Member's Mark Pork Boneless Loin Roast is a delicious and versatile cut that is perfect for any occasion. With multiple options for easy cooking and tender, juicy flavor, this is certain to be a family favorite.
Where Do These Cuts Come From?
Fresh pork loin comes from the area on the back of the animal that runs from the shoulder to the beginning of the hip. The loin roast is cut from the full pork loin. This cut is often referred to as a roast due to its size and it is frequently sold boneless or with the bone in. You may also see it called a center cut pork loin roast, center cut pork roast or center cut rib roast among other names.
Why Use Boneless Pork Roast?
If you’re a fan of pork chops and tenderloin, you'll love Member's Mark Pork Boneless Loin Roast. Though larger than most pork cuts, the loin roast is just as mild and tender as the lean ones you already know. Like pork chops and tenderloin, boneless pork loin roast is a fairly lean and mild-tasting cut of meat. Due to its size, pork loin is fantastic if you need to cook for a crowd or if you just want leftovers. Though it calls for longer cooking time, it’s easy enough to cook on a weeknight or to dress up for a special occasion, potluck or dinner party.
How Can You Cook It?
Member's Mark Pork Boneless Loin Roast is quite versatile and very easy to cook. It’s great roasted in the oven, put on the grill, or if you don’t want to cook the whole roast as is, slice it into 1" to 1 1/2"-thick pork chops. Avoid cooking your pork straight from the fridge, making sure to let it sit at room temperature for about half an hour before you get started. Giving the meat a chance to warm up promotes more even cooking. Measuring the internal temperature with a thermometer is the best way to gauge the doneness of your boneless pork loin. Cooked to 145°F, the meat is tender and juicy with just a touch pink, which is perfectly fine. As with all meat, the internal temperature of the roast, not its color, is the best indicator that dinner is ready.