So here is a cheap way to get more bang for your buck when it comes to Pork Loins! Buying the whole loin and cutting your own sections will save you money.
You need to know your way around a pork loin so here in the picture I have cut it into 3 pieces.
Top left would be considered the boneless Rib Roast. Top right would be considered boneless Sirloin Roast, some dark meat included. The middle one would/could be cut into Loin Chops about 28 – ½ inch chops that could be pounded or stuffed, in this case we will leave this whole and rub it with my home-made rub, as you can see from the length of the knife the middle section of the pork loin is about 14 inches, that fits on the rotisserie spit in the kitchen.
Here is a quick picture of the meat packed up for the freezer and one piece for dinner.