time to get down in the kitchen.
4 3/4 lbs pork loin.
Serranos have a ton of flavor! I season them with adobo and cook them down in oil. I cook it down into a paste and sear some pieces.
Why the fuck is this called just "pork loin"
I get there is a fair bit of confusion relating to the same cuts with different names between countries, aswell as how they are broken down, but just loin could be a variety of cuts.
It appears to be either a whole/half a sirloin, although you hear the name and could probably relate at least 3 different cuts to it.
They all come from the same primal loin cut.
Most pork loins you get in cryo packages like that in the store in the US contain both a piece of sirloin and a piece of tenderloin. They call it a "loin" since that's where the cut comes from and it contains both parts.