Pork Loin Boneless

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F internal, rest, slice thick) or portion it yourself into chops at the thickness you want. Brining for 30 minutes in salt water before cooking is the single best thing you can do to a pork loin. Pairs with apple sauce, mustard, sauerkraut, or a simple pan jus. Whole loins are 4–6 lbs.