whole porkloin question

This from an article on pork cuts from Joe Cordray in BBQER magazine.

Loin


The loin is the most popular part of the pork carcass. It is merchandised as chops or roasts both of which can be bone-in or boneless. A whole pork loin has four regions. The sirloin end is located next to the ham (leg). The blade end is next to the shoulder butt. The middle part of the loin is divided into the center rib portion (contains rib bones) and the center loin portion (contains the pork tenderloin). It is possible then to have four different styles of bone-in pork chops; blade chops, rib chops, loin chops and sirloin chops depending on which part of the pork loin they are cut from. Each part of the pork loin may also be merchandised as a bone-in roast. Sometimes bone-in pork loins are cured using similar ingredients and techniques used in the production of cured ham to produce cured pork chops. Frequently, bone-in pork loins are boned.

When pork loins are boned, three cuts are produced; boneless top loin, pork tenderloin and loin back ribs. The top loin muscle is the large muscle that extends the entire length of the loin. A pork tenderloin is the small muscle that lies on the inside of the center loin portion and sirloin portion of the pork loin. Often consumers confuse the top loin and the tenderloin and refer to the top loin as tenderloin. When a pork loin is boned each loin yields approximately 2 lbs. of loin back ribs. Consequently, loin back ribs are often high priced because from a carcass very few pounds are produced. Due to the high demand for ribs, sometimes the blade end of the pork loin is merchandised as country style ribs. The whole boneless loin can be cut into boneless chops or roasts. It also can be cured to produce Canadian-style bacon. Cuts from the loin are great for barbecue; however, you must be careful not to overcook them. Due to their low fat content, loin cuts that are overcooked have a tendency to be dry.

Seems like I used to see end-cut pork loin roast once in a while. From Tom's explanation, it was the sirloin end. Very tasty, but had a bit more fat & bones. Seems like these bone-in pork roasts are out of favor here as you don't see them very often.

Those pork sirloin roasts also do well cooked in dishes like kraut,beans,etc.

More flavor than the new super lean center loins.

I've always thought that the best end of the loin is the blade end where there is more fat. The sirloin end is very lean. I've cured and smoked boneless loins and I think the blade end has the best flavor.