Pork Loin Roasts: Handy Tips

Here are some tips to help carve and serve a pork loin roast. When purchasing the meat, have the butcher saw the backbone free from the ribs for easier carving.

After roasting, remove the backbone by cutting along the bone, leaving as much meat on the roast as possible. Place the meat on a platter and add some attractive garnishes, such as parsley and crab apples.

Carry the roast to the table and place with the bone side facing the person who will do the carving. The carver should insert a fork in the top of the roast and make slices by cutting close along each side of the rib bone. One slice will contain a rib and the next will be boneless.