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Boneless Center-Cut Pork Loin Roast Has Bone In It!

post #1 of 4
12/24/07 at 6:21am
Thread Starter 
LOL...I'm making a center cut pork loin roast for friends tonight and I thought it was boneless, but it still has the bone in it. I was going to roast it at 300 until it came up to 150 internal temp, but now I"m wondering if I should change anything because it's not boneless...

Also...and this may be a really stupid question, but I've always just gotten boneless roasts...How do I carve it?

Thanks in advance!!!!
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post #2 of 4
12/24/07 at 6:33am
Rib bones? Just slice in between the bones Dory and hope you have enough bones for all your guests. If not, just slice lengthwise and remove the meat all in one from the bones before roast it. Roast the rib bones next to the meat for tasty treats while the meat smells up the whole house and you need a nibble. :D :D
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post #3 of 4
12/24/07 at 7:02am
Thread Starter 
*laughing...umm, yes? They must be rib bones, LOL. It's a 5 lb. roast...I have 6 adult guests, me, and countless children who will turn their noses up to it anyway, so there should be enough bones....

So I slice the whole thing down the middle lengthwise, then cut between the bones to serve? So confused -- I never, ever get this cut of roast.

(Thinking my friend, who was the butcher, and knew I was already baffled when I was asking him about the cut at the store, is getting some sort of secret pleasure at having totally discomfitted me! He's just got that kind of sense of humor, LOL.)

Thanks again!!! (oh, and still 300 degree oven to 150 internal temp, right? Do the bones in change the amount of time it should take to cook?)
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post #4 of 4
12/25/07 at 1:24pm
Thread Starter 
Thanks again for the help...Everything came out really well -- my friends and I loved the roast (even tho I think I completely botched the carving -- but it still tasted wonderful).
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