Instructions

1. Remove the whole bone-in pork loin roast from the grill or oven. Place the roast onto a cutting board. Tent the meat with aluminum foil and allow the meat to rest for up to 15 minutes to allow for carryover cooking and the juices to redistribute within the meat.

2. Remove the aluminum foil from the roast after the allotted time. Use a sharp knife, such as a boning knife, and tongs or a carving fork to hold the pork loin roast while carving.

3. Remove the backbone, which runs horizontally along the narrow end of the meat. Lay the meat with the rib bones facing the same side as your carving hand, and hold the meat with the carving fork or tongs with your other hand. With the narrow end of the meat touching the cutting board, cut downward in a sawing motion with the knife moving slowly toward you. Discard the backbone once it is removed.

4. Arrange the pork loin roast so the rib side is facing you. Hold the meat with your non-carving hand using the tongs or fork to keep the pork from moving. For smaller portions, slice the meat on the side of each rib bone; this results in every other piece not having a bone attached. For larger portions, carve the pork loin roast evenly between each rib bone; this results in each portion having a bone attached. You also can carve the roast both ways so as to have both large and small portions. Place the carved pork loin roast slices on a serving platter.