Trimming Pork Loin

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Don't let trimming a bone and pork line roast intimidate you.

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It's not hard to do if you follow these simple steps.

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First, when you order your roast from the butcher, be sure to specify that you want the

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chine bone or the backbone, removed for easy carving.

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Then take off the fatty piece of meat attached to the bones.

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You can start to pull it off with your hands, but will need to use a sharp boning knife

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to completely remove it.

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Since this piece is so marbled, it's hard to get much usable meat from it.

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I usually just throw it away.

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Next, insert the blade of the knife between each rib bone, and trim down both sides of each

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bone to remove the fatty tissue that joins the bones together.

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Cut or scrape as much away from the bones as you can.

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This is called Frenching.

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But don't worry too much about getting them perfectly clean.

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Anything left on the bones will burn off during roasting.

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Finally, trim off the thick white silver skin on the surface of the loin.

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This is a very tough connective tissue that does not melt away during cooking.

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Take off as much as you can, but don't worry if small areas still remain.