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Summary: How to cut a lean pork loin; learn this and more in this free online cooking video about meat and food preparation taught by expert Louis Ortiz.
Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.read more
"Now we are going to show you a basic procedure for trimming fat and I got a pork loin here and as you can see the fat goes all most the full circle here so what we are going to do is just follow the overture of the protein itself. And I'm using a scimitar knife I tend to like using these simple because the sweep on the blade it makes them a little easier to navigate. After I trimmed the one end like that it is pretty much a straight shot from here to here so what I tend to do is just put the knife parallel to the cutting surface this way and that way I could kind of slide down along the length of that fat and make sure to keep the angle of the knife just parallel with your cutting surface so you don't cut any deeper then you need to then we can finish up the job like that. Now we have a nice lean pork loin with the fat trimmed off."
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Comments
jdk83 said
on 3/10/2009 wouldn't this be considered a pork chop? and why would you want to trim the fat off of a pork chop, you can cook with it and just cut it off after your'v ecooked it
It adds flavor (i always trim all fat from everything after it's cooked)
Now I want to learn how to trim a real pork loin (ie 3 lb)