Lay the loin horizontally in front of you. Notice the fat cap on top—that’s your friend. Leave about a quarter-inch of fat on there; it bastes the meat as it cooks and adds flavor insurance.
Now, for the classic pork chop: slice straight down at a consistent width. Aim for one-and-a-half inches thick—thick enough to stay juicy, thin enough to cook quickly. Measure with your eye, not a ruler.
Different Cuts and Cooking Tips for Pork Loin Roasts | How to cut pork
You’ll get about eight to ten chops from a standard loin. Package them in twos for quick weeknight dinners. This is your meal prep MVP for the next two weeks.
The Roast: For When You Want to Impress
To make a roast, you simply stop cutting. Leave the whole loin intact, or cut it in half for a more manageable size. Tie it with twine at two-inch intervals to create an even shape—this ensures uniform cooking and that Instagram-worthy presentation.
A cultural nod here: Italians call this arista di maiale and often roast it with fennel and rosemary. The French go for a mustard crust. You can go for brown sugar and chili flakes and call it your own.
The magic happens at 145°F internal temperature—that’s the USDA safe zone, but it’s also the sweet spot for pink-tinged, juicy perfection. Let it rest for ten minutes, and don’t you dare skip this.
