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.
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.
