Effect of Cooking Method on Nutrient Content of Boneless Pork Loin Roasts
University of Nebraska 1995 Swine Day Report. The nutritive qualities of boneless Chefs PrimeTM pork loin roasts cooked by three household cooking methods to two internal temperatures were evaluated. Fresh pork loins were obtained from a vendor and prepared by UNLs Meat Laboratory according to National Pork Producers Councils specifications for the Chefs PrimeTM trademarked cut with 1/8-inch fat trim. The roasts were frozen for less than two months before defrosting in the refrigerator and cooking.