GrantsKat
Executive Chef
Good Morning!
Im making a pork loin stuffed with cornbread dressing today, and as I was browsing through recipes, I noticed that some of them recommend trimming the layer of fat off of the loin. I have never done this any of the times that I have made pork loin because its such a lean meat already. So my question is what would be the benefit in trimming that layer fat off??
Thanks!!
Im making a pork loin stuffed with cornbread dressing today, and as I was browsing through recipes, I noticed that some of them recommend trimming the layer of fat off of the loin. I have never done this any of the times that I have made pork loin because its such a lean meat already. So my question is what would be the benefit in trimming that layer fat off??
Thanks!!