Boneless Pork Loin
- Customization - choose your own size or thickness of chops, roasts, cubes and strips
- Portion control
- Meal planning
- Multiple uses - chops, roasts, soups/stews, stir fry, tacos, etc.
What You’ll Need:
- Sharp knife
- Cutting board
- Paper towels
- Freezer-proof packaging
- Use paper towels to absorb any excess meat juices when opening the bag; discard used towels.
- For roasts: Cut across the grain into 4-6” length portions
- For chops: Cut across the grain into 3/4" to 1 1/2" thick steaks.
- Ensure pork is cut to a consistent thickness for even cooking. Thicker items will take longer to reach the desired doneness.
- Tightly wrap each package and label with the date, then refrigerate or freeze.
Fresh Pork
Refrigerator: 2 to 3 days at 35°F to 40°F
Freezer: 6 to 12 months at 0°F or below
Leftover Cooked Pork
Refrigerator: 2 to 3 days at 35°F to 40°F
Freezer: 2 to 3 months at 0°F or below
Pork Loin, Boneless - Roasting
Thickness: 5-6 inches in length
Bake at 350 F. (20 min. per pound of pork)
Internal temp: 150 F°
Rest for 3 minutes.
Pork Chops - Grilling
Thickness: 1 Inch
Approx. Total Cooking Time: 10-14 mins
Internal temp: 150 F°
Pork Chops - Pan Frying
Thickness: 1 Inch
Approx. Total Cooking Time: 8-10 mins
Internal temp: 150 F°
Pork Strips/Dices - Pan Frying & Grilling
Thickness: ¼ - ½ inch
Approx. Total Cooking Time: 8-10 mins
Internal temp: 150 F°
For pork (1/2 inch or thicker), insert an instant-read thermometer in the thickest portion of the pork; not touching bone or fat.
Internal temp: 150°F at the thickest part.