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Pork loin comes from the pig's back, where the meat is lean and tender. It's generally cut into chops or three different roasts (blade, sirloin or center), each weighing between 2 1/2 and 4 pounds.
1. Blade roast
As the name suggests, this is found between the blade and the sirloin. It's michael kors original handbags outlet the most expensive of the three but also the leanest and most tender. It costs considerably more, but aficionados say it's worth it.
When buying, look for rosy pink meat that is firm to the touch. Visible fat should be smooth and white. Avoid meat that looks exceptionally pale or has cloudy liquid accumulated in the package.
You'll sometimes find the tenderloin pre marinated, which is convenient but not the healthiest way to go sodium and sugar counts can get sky high. Opt for freshly packed whenever possible so you maintain control.
Store fresh pork loin, tightly wrapped, in the refrigerator for 2 to 4 days. If you won't be using it that soon, freeze it for up to 6 months in heavy duty aluminum foil, specially coated freezer paper, or plastic bags made specifically for the
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