How to Butcher a Whole Boneless Pork Loin

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How to butcher a boneless pork loin Main

(Note: If you are looking for the recipe for Honey Apple Pork Loin, it is at the bottom of this post.)

I have been buying whole boneless pork loin for quite a while now.  It is extremely economical and my family loves Honey Apple Pork Loin (recipe below) so buying an entire loin and cutting it into three or four roasts for the freezer is a common occurrence in this house.  I thought I was pretty smart, cutting that pork loin into roasts.  That is until I happened across this video from on You Tube.  It seems that I had been butchering my pork loins all wrong!  Yes, all parts of the pork loin can make tasty roasts, but some parts are more suitable for other cuts of pork than others.

When you look at the loin, you will notice that one end of the loin is smaller than the other.  Not only that, the smaller end is fattier.  This is considered the Ribeye portion.  In the middle is the Roast section, and the larger end – the leaner end – is the Sirloin portion.  All of these parts can be used for roast, but can be used for so many other cuts!  I had no idea what I was missing out on!

How to butcher a boneless pork loin 1

The pork loin on the video was about 7 pounds and was perfectly portioned to be cut into sirloin, ribeye and roast sections.  My loin, however, is HUMONGOUS – 12.5 pounds to be exact!  So, I had to cut mine into four portions.

How to butcher a boneless pork loin 2

I started with the ribeye section of my loin because I wanted to cut some boneless pork chops like the beautiful ones Dr. Barbecue did in the video.  I wanted mine a little thinner than his, so using the width of my thumb as a guide, I cut my chops about 3/4″.

How to butcher a boneless pork loin 3

I ended up with six pork chops from my sirloin end.  Aren’t they pretty?

How to butcher a boneless pork loin 4

You’ll notice in the upper right corner of the above picture there was some scrap meat left over. (A better picture below.)  When I got to the end, I found that the tip wasn’t firm enough to cut more chops.  But I learned that I can cut stew meat from this.  So I did.  I felt very clever.  I’m thinking thick and hearty pork stew….mmmm.  I can’t wait to eat that!

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The last three sections I left as roasts, although there are lots of other options for cutting the sirloin portion.  However, I had Honey Apple Pork Loin on my mind (and on my menu plan!)

How to butcher a boneless pork loin 6

I originally found Crock Pot Honey Apple Pork Loin on My Crossfit Paleo Journey.  My family LOVES it and it is so easy.  Here’s what you need?

2.5 to 3 lbs pork loin
3 apples, sliced

First, cut slits in the pork loin without cutting through.

Apple Cinnamon Pork Loin 1

Drizzle honey into slits.

Apple Cinnamon Pork Loin 2

Place slices from one of the apples into the slits.  Put the remaining apple slices in freezer bag.  Drizzle honey and apples over the apples.

Apple Cinnamon Pork Loin 3

Sprinkle cinnamon over pork loin.  Place pork loin in bag with apples and seal.  Freeze.  On serving day, place frozen loin and apples in crock pot.  Cook on low 6 to 8 hours.

Apple Cinnamon Pork Loin 4

There you have it…five meals from one pork loin.  I bought the loin for $1.99/pound,  and the apples were from our apple tree in our yard, so the total cost is less than $5 per meal for my family of seven.

How to butcher a boneless pork loin 7

We ate the pork chops that night as Oven Fried Pork Chops (which explains why they aren’t vacuumed sealed).  My only question is what exactly to do with the stew meat?  What do you suggest I make with it?  Leave me your ideas in the comment section below, and I just might take your suggestion!

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Jenifer Jenifer (93 Posts)

Jenifer is the author of Not Quite Mom of the Year, mother of six beautiful children ranging in age from 2 to 18, wife to Randy, and follower of Jesus.

22 thoughts on “How to Butcher a Whole Boneless Pork Loin

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  2. Pinning this for sure! I bought a HUGE pork loin at Sam’s Club and tried to remember the picture displayed at the store showing me how to cut it. I ended up with cutting the entire center into chops, leaving the fat end for a roast, and I thought I remembered it saying something about ribs at the small end. Thanks for helping to clear it up! Eventhough I was winging it – I did get some satisfaction out of playing butcher!
    Kristin recently posted…What I’m Digging {two}My Profile

    • Hey Kristin…I buy pork loin at Sam’s all the time too, and I used to “wing it” also! That is how I began butchering my own, because it is such a bargain! Thanks for stopping by!

  3. Why not make pork fried rice for dinner one night? I don’t have stew recipes but used to make a dish of pork and rice (not fried rice, lol) occasionally. It was very good, although my family always looked alarmed when I’d mention it was on the menu, ha! They were funny about ‘new’ or unfamiliar things, but it was truly an old fashioned dish my granny used to make and like most of those old fashioned dishes was plain but delicious. That Honey Apple Roast looks awesome.

  4. I found this on pinterest when I was searching for pork loin recipes. We were given a five pounder and I had no clue how to cook it. I never even thought about cutting it up! These huge pork loins go on sale all the time here and I never buy them out of fear lol. I’m glad I found this! :)

  5. I just got an 8 lb pork loin on sale for $1.29 a lb. it’s sitting in my fridge because I had no idea what to do until now. Have you thought of doing a pork chili with the scraps? I’m going to do a pork stir fry and pork Marsala with some of the chops then try your honey apple roast

  6. Great tutorial! Thanks for telling me how to get the most out of a pork loin. I found your blog looking for ideas. I want a vacuum sealing thing too …!!
    I reallly love a good pork chili verde .. those end scraps would be delicious with that. If you garden, making the base for the chili yourself out of green tomatoes and tomatillos is really incredible …

  7. Dear Not Quite Mom of The Year,

    What an awesome post. I’ve been experimenting with my own recipes and I’m making a bacon garlic balsamic marinade -> reduction tonight (along with garlic roasted potato cubes and a kale, carrot, celery salad). Your apple recipe looks fantastic though. This is my 2nd of 3 roasts I cut out of my 11lb tenderloin. I’m definitely making your recipe for the third. Best wishes. Thanks again.

    PS – As a side note I’m a web developer and your post was so helpful that I’d be happy to offer some help with your site. For example there’s a free version of your commentluv comment plugin called disqus.

  8. LOVE THIS! Got ours all cut up beautifully. :) Making the apple and honey loin tonight so I am not freezing it. About how long would you leave it in the crockpot not frozen? Thanks so much :)

    • Yay! I’m so glad this was helpful. If not frozen, I would suggest 4 to 6 hours on low. The first time I made it, it wasn’t frozen. I have to admit, I like it much better if it is frozen first. It just seems juicier (don’t know why, just does!) Thanks for stopping by Jillian!

  9. Thanks so much for the great lesson and recipe! I would use the scraps as part of the basis for a tomato sauce. Here is me wining the recipe from my head. Never have used a written recipe – this comes from my Italian heritage!

    Salt and pepper the meat, then brown them on all sides (as best you can) in a large sauce pot or dutch oven. Doesn’t have to be cooked through at this point. Remove from the pan but leave the drippings. I would then brown some beef stew meat the same way – adds some more depth of flavor – but it is totally optional. In the same pan, cook about 1/2 cup of diced carrots until slightly browned, and remove. Repeat with 1/2 cup of diced celery, then 1/2 cup of diced onions. Then saute up a 2-3 cloves of minced garlic for about 30 seconds until just starting to brown. Add in 3 – 4 cans of peeled roma tomoatos and all the meat and vegetables. Reduce to a simmer. Cook for about an hour, and add in about 2 tsp of dried oregano, 2-3 tsp salt, 1 tsp black pepper, 1/2 tsp red pepper flakes (does not make the sauce spicy). Of course, you can adjust any of this according to your taste. Simmer another hour. Add in about 1/2 cup red wine and 1/2 cup grated Parmesan cheese (both optional!). Simmer another 15 – 30 minutes. This takes some time but will give you enough for a couple of meals. You can serve this up as is – rustic style, or remove the meat and use a stick blender to make smooth. Another approach would be to put it into a blender in batches, but you might want to cool it first. As I’m sure you know, hot liquids are dangerous in a blender in that they can blow the lid off when turned on.

  10. Pork and Apple Pie
    As served at the Eagle Tavern, Greenfield Village
    The Henry Ford
    Serves six
    3 each Bacon slices diced
    1 Tablespoon of butter
    3 Tablespoon of flour
    4# Pork diced 1 inch by 1 inch
    3 Apples peeled cored and cut into wedges
    1 cup carrot diced
    1 cup onions diced
    1 cup celery diced
    As needed Kosher salt
    As needed White pepper ground
    1 teaspoon thyme fresh chopped
    1/8 cup sherry
    1/4 teaspoon cinnamon ground
    1 Quart apple cider
    2 Quart pork or chicken stock or broth
    1 each Baked nine inch pie shell
    • Season the pork with salt and pepper and set aside
    • Starting with a cool pan, add bacon and place over medium heat. Cook until the bacon is crisp and the oils are rendered out
    • Add the pork to the bacon fat and cook until the bacon is golden brown
    • Add the butter, carrot, onion, celery and thyme; cook until the vegetables are tender. Add in the flour and cook while stirring for about 2 minutes
    • Add the sherry, cider, cinnamon and broth, reduce heat to low and simmer for about 20 minutes until the pork becomes tender and the broth has thickened. Season with salt and pepper if needed
    • Serve in a deep bowl with crumbled pie shell on top.
    We use Michigan raised apples, cider, and locally raised natural pork in our pork pie and recommend anyone who cooks this recipe to do the same for best results.

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