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Boning a Pork Sirloin

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
When boning a pork sirloin, the aitchbone and hip (that make up the pelvic bone) bone need to be removed as well as the backbone. The tenderloin, which is the tenderest cut of pork, lies under the backbone. Once it has been removed, it can be used for another purpose, for example it can be roasted, sliced into scallops or cubed and threaded on skewers for broiling. The bones that have been removed may be used to make pork stock.
  1. Cut along the backbone to free the tenderloin.

  2. With a knife, outline the pelvic bone to expose it.

  3. Cut around the pelvic bone, loosening it without removing it.

  4. Cut underneath the vertebrae and scrape them clean.

  5. Lift off the pelvic bone, using a knife or cleaver to remove it.

  6. Lift off the backbone and rib bones together.

  7. Trim the excess fat, leaving a ¼ in/6 mm layer. Roll the meat and tie it for roasting, or cut in ½ in/1.25 cm slices for chops.

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