Peter Hansen
May 19, 2026
It was OK. Not bad, but I've had better here.
About this cut
What makes this cut.
Boneless center-cut pork loin from heritage hogs. Lean, easy to carve, and great for studding with garlic and herbs before roasting.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
4.3/5
Based on 6 reviews
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6 reviews
Ms. Jarrett Hessel
May 5, 2026
Better than the supermarket by a mile. Came out tender and flavorful.
Skyla Bosco
Apr 7, 2026
Exactly as advertised. Will be back next week.
Mr. Rosetta Kohler
Apr 1, 2026
Incredible quality — perfectly trimmed, beautifully marbled.
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