[koukouvagia]

Anyone know what this is? I see it at costco but don't know what to do with it. Is it part of the loin?

 

[chefbuba]

Yep, it's the bigger end of the loin, pretty lean.

 

[teamfat]

And it will usually have a band of darker red meat starting to wrap around it. Hard to describe, but don't have a picture of it handy.

mjb.

 

[french fries]

I often buy it. Usually at Gelson's. It's the cheapest cut, I can feed my entire (small) family for a couple of bucks at Gelsons (which is super expensive). To me it's the perfect cut for "grillades", meaning cut thin slices, put a lot of herbes de provence and grill (if you want to get fancy you can also marinate with a little olive oil and crushed garlic, even chili flakes). Then on a very hot grill, couple minutes per side, done. I prefer that to the more expensive cuts such as loin or pork chops, which can easily end up dry. 

 

[phatch]

I use it a lot as well. Inexpensive, lean, roasts well to about 140, or as chops. Also my favorite cut for Chinese dishes.

 

[teamfat]

One of these days I should take my camera to the market and take pictures of loin, tenderloin and sirloin - some folks get them confused.

mjb.

 

[french fries]

Also my favorite cut for Chinese dishes.

I also use it for tacos. Chop it finely, mix with cumin, oregano, chopped garlic, chopped onion and oil, fry, in the tortilla it goes with guac, sour cream, pico de gallo and cholula.

 

[chefross]

Pork sirloin can be made into different cuts. It is very lean like buba said.

Our butcher here makes these small steaks that are approx. 1/2" thick and 6" oval shaped.

They are great to flour, egg wash, and Panko, then sauté in butter and olive oil.

Also pounded flat, they make a great Pork Oscar or Paupiette,

They require less cooking time then a loin and about the same as for the tenderloin.

To me, grinding it up would be sacrilegious.

 

[koukouvagia]

Is it tender?  

 

[phatch]

Yes, it's tender.

 

[koukouvagia]

Ok I shall buy it and make it into a small roast.

 

[phatch]

I often do just that. 

 

[brianshaw]

This is part of the new naming conventions for pork parts. They, whoever "they" are, decided to use a nomenclature that is more consistent with that of beef. See the loin section part of this chart:

https://www.porkretail.org/filelibrary/Retail/NPB Nomenclature cut chart 041913 HR.pdf

http://www.meattrack.com/urmis/common-names/

Here is a Rosetta Stone (but only the "best parts" of the loin; it doesn't go back as far as the "sirloin"):

http://www.porkandhealth.org/filelibrary/PAHGeneral/FactSheets/pork_names_infographic.pdf

Oh... here is article that defines "they" and the new scheme:

http://articles.chicagotribune.com/...403_1_national-pork-board-pork-cuts-pork-chop

http://www.npr.org/blogs/thesalt/20...me-is-porterhouse-chop-i-used-to-be-pork-chop