Probably Canadian bacon. Guessing it cooks more evenly with less fat streaks. Going to have to introduce these guys to some better cuts of pork once they are the 51ST state.
My point still stands. Pork loin is the lamest cut of pork. I’ve always hated pork chops. Grind that shit up for sausage.
It's stupid cheap and tasty. Sliced some pork loin and seasoned with salt, pepper, and garlic powder... bbq'd with some olive oil, and it was damn tasty, and fast/easy to make. Today I'm slow cooking some pork curry... chili oil, tumeric, garam masala, chili pepper, etc, slow cooking until the meat just falls apart. Again, damn tasty.
Herb crusted pork loin with some sort of Dijon sauce is fantastic. Pork chops with zero seasoning cooked to the temp of leather is terrible
Pork loin is basically like chicken breast. When done with skill and precision, it can be divine. When it's just cooked plain and overdone, it's the worst thing in the world.
It was absolutely amazing when I smoked it, then slow stewed the leftovers in chicken stock to soften them right up to the point of falling apart, and then made baked beans with it. Can't think of any other cut of pork that would come close to being able to pull that off as well. The flavour and texture was perfect.
I did both chicken breasts and thighs, because we had a few other families over for dinner and the kids will only eat chicken without bones in it, but I also brined the breasts a couple of hours beforehand, and they were almost as good. Either way, all the meat was gone in about 10 minutes.
Yeah, that's what those were on the left. A little tip I've found is if you dry brine them beforehand with just salt, mix in a bit of baking powder. It helps dry out the skin even more so you can get it nice and crispy instead of that weird rubbery texture that often happens.