How to Cut a Pork Loin, and MORE!

hey there guys welcome to the meat shop in this episode i'm going to show you how to utilize a pork loin uh they're really cheap you can get them all over the place and they are really versatile you can do some beautiful things with them i'm going to show you how to do all that stuff so if you guys like the video give it a thumbs up like subscribe share it with some friends so here we go guys how to use a pork loin these guys are super common uh when i worked in the grocery stores we would blow these guys out we'd give them away almost so it's really really cheap affordable meat these pork loins and it's really nice really lean meat they take the uh the fat caps off of these and uh so they're really lean off of beef this would be the rib eye and the short loin so it's a really nice piece of meat and you can get these on sale like i said so dirt cheap so we'll just get into it they usually come back packed like this sometimes they sell them in the butt end sometimes they sell them in the rib end um and depends on what you're doing if you're doing pork chops i'll show you i find the rib end is a little bit better than the butt end just because it's kind of a little bit dark i mean a little more flavor and stuff like that but we can just get into it so you just lightly mark that so you don't cut into your pork loin take it out of the bag and we'll get started on it i'll share some of the the characteristics with you so with this pork loin here all pork loins are going to be this way you are going to have a rib end you can tell because there's always that dark piece if you flip it around to this side it's a second muscle you can see that kind of there's that red strip there back here it's all white so that's another muscle and it's very tender so the the rib really kind of stops about there it's about a quarter or so and i'll bring the camera in closer before i cut this so you can see it and then back here you have the buckeye piece so there's a little bit more silver skin in this end of your pork loin so you know if you want to do stir-fry or sweet and sour pork pork cubes pork slovaki that's the end i use so i'll just bring that camera in so you can see a little bit better um and all i forgot to mention the tools you'll need for this is basically just cutting board a couple knives you don't need a knife this big you can get away with one this guy in your kitchen and i always recommend a steal keeps a good edge on your knife but i'll bring that camera in for you guys okay guys here we go again so just to recap this end here you can see that kind of there's that different muscle here and there's this different muscle that uh kind of runs down the side here this angle from this side there's this cat muscle this is the rib end so what i normally do i like my if i'm buying one of these to do it for myself i would take my pork chops out of this end you can pork chop this whole thing one inch three quarter of an inch from one end to another and it's going to make really nice lean pork chops in fact i'll do that for you right now i'll show you just a couple so i always square the ends off and we save this you can save this for making sausage lean lean sausage some other videos i've told you to save back fat and we can add it to that because this is very lean for making like a sausage or ground pork so just cut them like so dead simple you don't even have to do any trimming on these guys it's just like open the pack and start cutting but also can you guys see those pretty good all right so if you guys can make note those are the five rib muscles you can kind of see and see how this one you know you got this big it's a little bit darker but it takes up about half of the pork chop and as you go down the pork chop that little red piece gets smaller and smaller this one it's barely there and this one's pretty much a a center cut pork chop so you got those are the rib end you get about three quarter inch you maybe get about five of those so flip it over see this one just has a whisker of it here so that's a ribbon pork chop and you can continue going down the pork loin all the way that way if you want to just have a bunch of pork chops for you know pork and gravy or mushroom gravy with your pork chops or something like that so easy peasy pork cut and pork chops just open it up you don't have to trim go from one end to the other and like i mentioned on this end here you can kind of see you kind of have this little bit of silver skin this little muscle here is the buckeye and it takes up you know about the back couple inches so with that guy what uh what i'll do if i was doing this at home is i would just cut it off not you know that looks like a pretty nice lean pork chop though right i would just save this piece for doing you could do cutlets out of this end cut them very thin and then you could throw them in some bread crumbs with seasonings fry them in oil you kind of get the last couple last inch here i should say it's kind of got a little extra stuff going on in the pork chop but cut those guys very thin see that very thin versus this guy the thickness difference if so that's an option for you cut let's cut them very thin fry them in oil i'll save this little end here because it's kind of got a little bit connected tissue and stuff which in pork is really pretty much tender no matter what that's the nice part about these two is like you no matter how you cook them they're pretty well tender but they can be dry because they are so lean so you got some cutlets there out of that end got some pork chops easy to make now this would be the the center of the loin you know there'd be on a beef would kind of be rib up till here and then this would be your strip loin and i'm going to show you guys kind of some like little bit neater stuff some value added things because at this point you guys know you could just chop this whole thing you could cut it into little stew cubes if you wanted to i'll do like one little section for uh or you could do stir fry strips you know basically cut a couple pieces of stir-fry for you just cut them real thin like that again oops you just lay them flat and with the stir-fry like this there's that little bit of uh fat and silver skin at the top but it's really not that tough not that chewy you really don't have to trim it off if you want to you can just cut it into a couple strips boom you got some beautiful little stir fry strips all right so that's another option for you and you could cut them down if those are too big for you and then of course you always can make some stew cubes or something for shish kabobs or a pork sylvaki cut a little more to make the pile just a little bit bigger and i always kind of press them up flat so that it's nice and even you get a uniform cut while you're cutting so you got some pork stew cubes easy enough and i still got a big chunk of this line left look at this thing is probably you can find them on sale for less than 10 bucks a loin at wholesale places but i got five chops i got five pieces of pork cutlets a little bit of stir fry got some stew and out of this here i'm gonna do some stuffed pork chops and a little stuffed pork loin roast for you so with the stuffed pork chops you cut them a little bit thick then you'll take a smaller knife and just make an incision you kind of leave a little bit you if if you're cutting you would just leave a little bit and a little bit on this end so that it holds together because you're basically going to create a little pocket and i always do it on the fat side i never do it on the lean side from the bottom so you open it up so i just made a little incision there if it makes more sense to you guys now like so see and there's a little maybe make that a whisker bigger if you wanted to and you guys can stuff these with whatever concoction you want i like to do dressing um because it's easy but if you had like jalapeno popper stuff like say bacon jalapenos cream cheese garlic salt pepper you could load them in there and fry them up in the oven let's see so we got two stuffed pork chops and i'm gonna do the same with this guy now with these they're a little bit bigger so you obviously you're not gonna make a bunch of little cuts like this we're gonna make a single incision across the middle on the top side because that fat kind of it helps your presentation people like that nice white fat it contrasts real well so you just open it up and that's not a very big pocket right like if i just stuff if i stuffed as much as i could in there you're not going to get there's all this meat if i stuffed as much as i could in there you still got all this meat here on this side so what we'll do is i take my knife again and i create a side pocket inside it might be a little bit tough to show you on camera i'll just deepen that pocket but then i take my knife at an angle and go into that meat so i'm just cutting into the lean meat underneath the fat cap so i have another pocket flip it over this side cut into it i have another pocket so here's that opening hole and if you open up there is a secondary pocket in there there's a secondary pocket in here i can slide my fingers into and then one you go down into excuse me so that way it can hold you've got this one and you have another one in there so it can hold more stuffing and if you really want you can take the time you can make a whole bunch of incisions and you can have this thing just right stuffed so we got pork chops we got cutlets a little bit of stir fry i got some slovakia or pork stew cubes have a little bit of trim in fact this guy this guy should be more stir fry oops it's too good too nice and lean looking to waste a little bit of connective silver skin at the top here i'll leave that out though just use your discretion if there's a little if it's tough to cut through it's going to be tough to chew so now for the stuffing part of this pork loin dead simple i just got some stovetop stuffing you know whatever or you can do it right if you've got a nice stuffing recipe you can do it right from scratch but this stuff's easy you just add margarine and water make sure it's cold though that's you always want to keep your meat cold i don't i don't add this stuffing when it comes right off the stove it's i always put it in the cooler and cool it down you basically just take a handful i'll do these little guys first open it up spilling on my cutlets and make sure it's packed in there good and like yeah that looks pretty good he just took a one dollar chop and turned it into a six dollar chop same again with this other his partner there let's just open up that incision we made and the pork cut and the pork chop sorry oh yeah and uh like i just i just use the the stovetop stuffing i think i it's the craft brad but uh and you just add water and margarine but you could add apple juice you could add pork broth chicken broth all sorts of cool things or you instead of doing stuffing like i said you could do like a jalapeno popper a pork chop what would that be called a pork chop popper pcp pork chop popper and then season it up throw it on the barbecue in the oven like that but doesn't that look so yummy well it looks like a pork chop wham pork chop lamb and then same again with this big guy a little bit of dressing left over take it one hand open up and make sure you get that side pocket and you really want to work it in there because it's this one is a little bit bigger piece of meat so this dressing in a in a pork loin roast i find helps keep them moist this is a really nice way to do it because they are so lean it's hard to keep them moist by if you're doing them just on like you you can do it you just got to pay attention this way you know you you're going to be pretty good at it and it'll help speed up the cook too a little bit now this guy you could leave him just like this so that's stuff see how much how much bigger that's got now it's kind of looks like a little inflated balloon and uh i kind of worked that in there pretty good but you could leave that bulbing out it would kind of look like a lobster tail coming out of the shell sort of idea and i cleaned a little bread crumbs up around but not stuffed i got pork stuffing in my pork loin here i got stuffing in my pork loin there and what you can do which is dead simple is just a couple toothpicks which i'm grabbing right now a couple toothpicks and some string and all you do is just bring this closer focus on here you just poke it through underneath the meat come through the other side oops and poke it through and do that a couple times poke through poke through if you guys it's if you guys had a a butcher needle you could do that instead but i'm assuming most of you don't so you just grab grab some toothpicks stick them through like so can you see them there like that get this stuff out of the way here take your butcher string cut yourself off a bit and then just thread it on like so like a football kind of like football strings you see that guy there so i go to that that first toothpick then i cross them pull it snug a bit cross them again pull it snug a bit cross them again pull it snug a bit across them one final time and then just tie a regular old knot seal it up and that really looks good then we will cut the excess string off how about that guys a stuffed and tied pork loin dead simple you just see me do it in two minutes and you can do it in two minutes too you're gonna impress your guests throw a little salt pepper garlic paprika whatever you're into on there so there you go guys there's a bunch of different ways to uh utilize a pork loin five pork chops five cutlets half a pound of stew half a pound of stir fry two beautiful stuffed drops and by the way you could do the toothpick thing with these guys to seal them up too and a stuff tied pork roast all this under 20 bucks how about that so you go guys if you like the video give it a thumbs up like it share it please leave me some feedback down below what are some cool things you do with your pork loin that i didn't think of for this video oh we have a little trim pile here too that you could save vacuum package and save for grinding later so there you go guys let me know what you think

Channel: Duncan Henry

Views: 28,914

Keywords: How to Cut a Pork Loin, how to cut a pork loin for stuffing, how to cut a pork loin to stuff, how to cut a pork loin into pork chops, how to cut a pork loin roast into chops, pork loin, how to cut a pork loin roast for stuffing, how to cut a pork loin filet, cut a pork loin, how to butcher a pork loin, how to cut pork chops, Duncan Henry

Id: 8lM5h2TJm_0

Length: 16min 57sec (1017 seconds)

Published: Tue Mar 30 2021