Pork loin is a popular and versatile cut of meat that comes from the rib area and back of the pig. It’s known for being lean yet flavorful. When sold with the bone still attached, it is called a whole bone-in pork loin roast.
What cut of meat is bone-in pork loin?
Bone-in pork loin comes from the loin section of the pig, which runs from the shoulder through the ribs down to the leg. This area contains little connective tissue and marbling, making it leaner than other cuts like pork shoulder or ribs.
There are a few specific cuts that may be labeled as “bone-in pork loin”:
- Pork loin roast – Includes a portion of the backbone and ribs still attached
- Pork loin chops – Thick chops cut perpendicular to the backbone with a piece of rib bone
- Country style ribs – Made from the blade end of the loin with bone-in
So in summary, a whole bone-in pork loin comes from the rib section between the shoulder and hind leg of the pig.
What does bone-in pork loin look like?
A whole bone-in pork loin roast is an elongated, tube-shaped cut of meat. It has a thick flank of meat on one side of the backbone and a thinner flank on the other side. There is usually a thin layer of fat around the exterior.
The bones that remain in a bone-in pork loin roast include:
- Backbone – Runs lengthwise down the center of the roast
- Ribs – Branch off perpendicular from the backbone
- Chine bone – Portion of backbone at the thin end of the roast
The meat will be solid, reddish-pink in color, and well-marbled with thin white lines of fat throughout. When sliced, the round shape of the ribs will be visible in the chops.
How is bone-in pork loin different than boneless?
Here are the main differences between bone-in and boneless pork loin:
| Bone-in | Boneless |
|---|---|
| Has backbone and rib bones | No bones, meat only |
| More flavor from bones | Milder pork flavor |
| Juicier meat near the bone | Even moisture throughout |
| Long cooking times for tender meat | Shorter cooking time needed |
| Chops can be cut after cooking | Needs to be cut into chops before cooking |
| Higher calorie from bone marrow | Lower calorie without bones |
The bones contribute more flavor, moisture, and nutrition to bone-in pork loin. The meat also stays juicier when cooking bone-in cuts compared to boneless. But boneless takes less time to cook since the meat is thinner.
How much meat is on a whole pork loin?
On average, a whole bone-in pork loin roast weighs between 4-7 pounds. After trimming off bones and excess fat, this generally yields around 3-5 pounds of edible cooked meat.
The meat-to-bone ratio can vary based on the specific cut and size of the roast. Here is a rough breakdown of how much meat you can expect from different sized roasts:
| Roast Weight | Meat Yield |
|---|---|
| 4 pounds | 2.5-3 pounds |
| 5 pounds | 3-4 pounds |
| 6 pounds | 4-5 pounds |
| 7 pounds | 5-6 pounds |
In general, plan on getting around 50-75% edible meat from a bone-in pork loin roast after cooking, trimming, and carving.
How to cook a whole bone-in pork loin
Bone-in pork loin can be prepared many ways, but roasting it whole is a classic preparation to get moist, fall-off-the-bone meat.
Follow these simple steps for roasting a whole bone-in pork loin:
- Preheat oven to 350°F.
- Pat pork loin dry and season all over with salt and pepper or spice rub.
- Place pork fat side up on a roasting pan or rack.
- Insert a meat thermometer into the thickest part.
- Roast for 60-90 minutes until thermometer reads 145°F.
- Let rest 10 minutes before slicing between the bones into chops.
Cook times vary based on size of the roast, around 15 minutes per pound. Check the temperature periodically and rotate pan if browning unevenly.
Always let the pork rest after roasting. This allows the juices to redistribute for moister, more tender meat.
Tips for roasting bone-in pork loin
- For extra browning and flavor, sear all sides in a hot pan before roasting.
- Add aromatic veggies like onions or garlic to the pan for more flavor.
- Baste with pan drippings to keep the meat moist.
- Roast at a lower temp (325°F) for gentler, more even cooking.
- Glaze with sauce or spices the last 10-15 minutes for a caramelized crust.
How to cook bone-in pork chops
For individual bone-in pork chops, pan frying, broiling, or grilling are quick and easy cooking methods.
Pan fried pork chops
- Pat chops dry and season both sides with salt, pepper, and spices.
- Heat a skillet over medium-high heat with oil or butter.
- Cook chops in batches 3-5 minutes per side until browned and meat thermometer reads 145°F.
- Let chops rest 5 minutes before serving.
Broiled pork chops
- Move oven rack to top position and preheat broiler.
- Place chops on a foil-lined baking sheet and season as desired.
- Broil chops 4-6 inches from heat, flipping once, until browned and thermometer reads 145°F.
- Rest chops 5 minutes before serving.
Grilled pork chops
- Prepare grill for direct high-heat cooking.
- Brush chops with oil and season both sides.
- Grill over direct heat 4-6 minutes per side until nicely charred.
- Move chops to indirect heat, close grill, and continue cooking, flipping occasionally until 145°F.
The bone helps keep individual chops juicy. Let rest to allow juices to reabsorb after cooking. Bone-in chops pair great with bold barbecue sauces or spice rubs.
Can you cook a whole bone-in pork loin slow?
Yes, bone-in pork loin works wonderfully cooked low and slow. The bones add flavor and moisture that gets infused into the meat. Slow roasting or braising makes the meat super tender and juicy.
Slow roasted bone-in pork loin
Cook the roast uncovered at 275°F for about 1 hour 15 minutes per pound until tender and 190°F internally. Let rest 30 minutes before slicing.
Braised bone-in pork loin
Brown all sides in a Dutch oven, then add broth, wine or cider, and veggies. Simmer partially covered for 2-3 hours until fork tender. Remove pork to rest before making a sauce from the braising liquid.
Low, slow wet cooking methods are great options for making bone-in pork loin extra succulent and flavorful.
How to carve a whole roasted bone-in pork loin
Carving a bone-in pork loin roast is simple. Follow these steps:
- Place cooked roast fat side up on a cutting board.
- Using a sharp knife, slice down along one side of the backbone to separate the loin section.
- Turn roast and repeat on the other side of the backbone.
- Cut between each rib to portion into individual chops.
- Slice chops across the grain into medallions if desired.
Let roast rest at least 10 minutes before carving so juices redistribute. Have a carving or chef’s knife ready to cleanly slice through the meat and bones.
Carving tips
- Use a meat fork to steady roast while carving.
- Cut thinly across the grain for most tender results.
- Reserve backbone and ribs for making stock.
- Chill and slice leftovers later for sandwiches or stir fries.
How much does a whole bone-in pork loin cost?
On average, prices for a whole bone-in pork loin roast range from:
- Bone-in Center Cut Loin Roast: $3.50 – $4.50 per pound
- Bone-in Rib End Loin Roast: $2.50 – $3.50 per pound
So a typical 5 pound roast may cost around $15 to $25 total. Bone-in loin is more affordable than premium boneless loin at about $1/lb less on average.
Watch for sales around major holidays when pork roasts are in high demand. Stock up when bone-in pork loin costs $2/lb or less.
Is bone-in or boneless pork loin better?
Bone-in and boneless pork loin each have their advantages:
| Bone-in | Boneless |
|---|---|
| More flavorful | Milder taste |
| Juicier near the bone | Lean, uniform texture |
| Lower cost per pound | Easier to portion |
| Chops can be cut after cooking | Shorter cooking time |
| Classic for roasting | Good for quick cooking |
For most flavor and juiciness, choose bone-in cuts like a roast or chops. Opt for boneless loin if seeking convenience or a quicker cooking time. It comes down to the prep and cook time you prefer versus maximizing flavor.
What to look for when buying bone-in pork loin
Keep these tips in mind when selecting bone-in pork loin at the grocery store:
- Size – Pick a roast that fits your occasion. Allow 1/3 to 1/2 pound per person.
- Color – Meat should be pink or light red without dark spots.
- Marbling – Look for thin white fat streaks throughout the meat.
- Bones – Should be firm, not cracked or broken.
- Fat cap – About 1/4 inch thick for protection during roasting.
- Date – Choose pork with the latest sell-by date possible.
- Packaging – Meat surface should not be ripped or perforated.
Selecting an evenly shaped, well-trimmed roast with fresh color and marbling leads to the best results when cooking.
How long does fresh bone-in pork loin last?
Fresh bone-in pork loin has a refrigerator shelf life of:
- Raw Roast: 3 to 5 days from purchase date
- Raw Chops: 3 to 4 days
- Cooked Pork: 3 to 4 days
For maximum freshness and flavor, plan to cook bone-in pork loin within a few days of purchasing. Raw roasts and chops may last up to 5 days if kept at 40°F or below.
Let cooked pork loin cool completely, then refrigerate in a sealed container. Use within 3 to 4 days or freeze for longer storage. Reheat leftovers to 165°F until hot.
How to store bone-in pork loin
Proper storage preserves freshness and quality. Follow these tips:
- Refrigerate raw pork loin immediately.
- Keep raw pork on a plate to catch drips below 40°F.
- Wrap cooked pork loin tightly in foil or plastic wrap.
- Store cooked and raw pork loin separately.
- Freeze extra pork in an airtight freezer bag up to 4 months.
- Always thaw frozen pork fully in the refrigerator.
Storing bone-in pork loin properly prevents spoilage and contamination. Refrigerate promptly, maintain cold temperatures, and follow safe handling guidelines.
Conclusion
A whole bone-in pork loin provides juicy, flavorful meat for roasts, chops, or slow cooking. The bone adds moisture and richness when cooking while keeping the meat succulent. Choose a well-marbled roast and cook to 145°F for optimal flavor and tenderness. With proper storage and handling, bone-in pork loin provides delicious and versatile meals for the family.