Member's Mark Whole Boneless Pork Loin, Vacuum Pack, priced per pound

Sam's Club

Member's Mark Whole Boneless Pork Loin, Vacuum Pack, priced per pound

Premium Cut for Versatile Cooking Our Member's Mark Whole Boneless Pork Loin, Vacuum Pack, priced per pound is a lean and tender cut sourced from the pig's upper back, spanning from the leg joint to the shoulder. This versatile meat is ideal for creating flavorful roasts when paired with seasonings and vegetables, making it a centerpiece for any meal with 24g of protein per serving. Whether brined, marinated, or simply seasoned, this pork loin offers endless possibilities for creating delicious meals. With proper preparation and cooking techniques, this cut ensures a moist and tender dining experience every time. Cooking Instructions To ensure a succulent dish, brine or season the pork loin before cooking. A simple brine can be made with one tablespoon of salt per cup of liquid, combined with vinegar, sugar, or other flavorings. Seal the pork loin in a bag with the brine and refrigerate for a few hours or up to 24 hours. Thaw & Prep: Thaw completely if frozen, then pat the loin very dry. Season generously on all sides with salt, pepper, and your preferred herbs/spices. Sear (Optional, but Recommended): For a golden crust, sear the loin in an oven-safe pan over medium-high heat with a little oil for 2-3 minutes per side. Roast: Transfer the loin to a preheated oven at 350°F (175°C). Roast for approximately 20-25 minutes per pound, or until internal temperature is reached. Check Doneness: Cook until the internal temperature reaches 145°F (63°C) when measured at the thickest part (away from any bone). Overcooking will dry out the loin. Rest & Slice: Remove from oven, cover loosely with foil, and let rest for 10-15 minutes before slicing against the grain. Meal Idea - Honey-Glazed Pork Loin with Roasted Green Beans (Serves 6-8) Prep Time: ~15-20 minutes / Cook Time: ~45-75 minutes (depends on loin size) Ingredients 2-3 lbs. Member's Mark Whole Boneless Pork Loin For Glaze: 1/4 cup honey, 2 tbsp vinegar, 1 tbsp Dijon mustard, pinch cayenne For Pork: Salt, pepper, 1 tbsp butter, 1 tbsp cooking oil For Green Beans: 1 lb. fresh green beans, 1 tbsp olive oil, salt, pepper Directions 1. Prep & Sear Pork: Preheat oven to 400°F (200°C). Pat pork dry, season with salt/pepper. Heat butter/oil in oven-safe skillet; sear pork until browned on all sides. 2. Prep Green Beans & Roast: On a separate baking sheet, toss green beans with olive oil, salt, and pepper. Place pork skillet and green bean sheet in oven. Roast pork until 140°F (60°C) and green beans are tender-crisp (approx. 40-60 mins depending on loin size). 3. Make & Glaze: While pork roasts, mix honey, vinegar, mustard, and cayenne for glaze. Remove pork, stir glaze into skillet on stovetop over medium-high until sizzling. Return pork to skillet, spoon glaze over repeatedly to coat. 4. Rest & Serve: Transfer pork to platter, pour remaining glaze, and rest 5 mins (until 145-150°F / 63-66°C). Slice and serve warm with roasted green beans.