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Pork Loin Sirloin Roast
Common Names: Hipbone Roast, Loin End Roast, Sirloin End Roast
Description: This comes from the sirloin end of the loin and contains the loin eye muscle, tenderloin, backbone, and hipbone
Cooking Recommendations: Roast
trimmed to 0.03inch
Smoked Pork Loin Canadian Style Bacon
Common Names: Canadian Bacon, Back Bacon
Description: Cured and smoked eye muscle of the pork tenderloin. It contains no bone and has little fat.
Cooking Recommendations: Roast,Grill
If sliced- Broil, Panfry, Panbroil
(2 slices=45.6 g)
- Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
- Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
- Broil — Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
- Panbroil — Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
- Panfry — Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
- Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
- Stirfrying — Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.