| 41. | These are meaty pieces from the rib end of the pork loin.
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| 42. | Place loins on a work surface with cavities facing up.
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| 43. | 2 12-ounce boneless lamb loins, silver skin and fat removed
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| 44. | My 1998 Carneros Pinot, served with lamb loin and saffron pasta.
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| 45. | 1 whole pork loin roast ( 5 to 7 pounds)
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| 46. | The menu features pork loin, filet mignon and churrasco.
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| 47. | 1 loin of bacon or smoked pork shoulder ( about 3 pounds)
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| 48. | I had my butcher wrap the pork loin in fatback.
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| 49. | Meat dishes include meatballs with almond sauce and pork loin with plums.
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| 50. | 4 bone-in loin pork chops, each about 1 inch thick
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