How Much Pork Loin Do You Need to Feed 100 People?

Pork loin is a delicious and lean cut of meat that is perfect for feeding a large crowd. But figuring out exactly how much you need can be tricky. You want to make sure you have enough so that everyone gets a hearty serving, but you also don’t want to end up with tons of expensive leftover meat.

In this comprehensive guide, we’ll walk you through everything you need to know to buy the right amount of pork loin to feed 100 people.

What Is Pork Loin?

Pork loin comes from the back of the pig, running from the shoulder to the leg. It’s a lean tender cut that is very versatile. Pork loin can be roasted whole cut into chops, or sliced for entrees like pork medallions.

Compared to other cuts like pork shoulder or pork belly, the loin is much lower in fat. It also has a milder flavor than fattier cuts When roasted, it can be juicy and flavorful, but doesn’t have quite as much richness as ribs or shoulder.

Pork loin is sold either bone-in or boneless. For feeding a crowd, boneless is usually the better option since it will have a higher usable meat yield

How Much Pork Loin per Person?

A typical serving size for an entree featuring pork loin is around 4-6 ounces per person. But serving sizes can vary based on the menu, appetite of your guests, and if it is part of a buffet.

Here are some general guidelines for pork loin serving sizes:

• Sit down plated dinner: 5-6 oz
• Buffet style dinner: 6-8 oz
• Appetizer portions: 2-3 oz
• Big eaters: 8+ oz
• Kids portions: 3-4 oz

To have accurate servings for 100 people, plan for around 600-700 ounces of cooked pork loin. This allows for 6-7 ounce portions with a little extra.

Calculating for Raw Weight

To figure out how many pounds of raw pork you need, you’ll need to account for weight loss during cooking. Raw meat shrinks as moisture evaporates during roasting or grilling. For boneless pork loin, you can estimate around 25% cook loss.

So if you need 700 ounces cooked, multiply that by 1.25 to get approximately 875 ounces of raw meat. Convert ounces to pounds by dividing by 16.

875 oz raw / 16 oz per pound = 55 pounds

Therefore, purchasing 55 pounds of raw boneless pork loin will yield around 700 ounces cooked, or enough for 6-7 oz servings for 100 people.

If you are working with bone-in loin, the cook loss will be closer to 30-35% instead of 25% for boneless. So you may want to get 60-65 pounds of bone-in loin to have the same amount cooked.

Buying and Portioning the Meat

To get 55 pounds of pork loin, you’ll probably need to buy a couple of large full loins from a butcher or meat supplier. A full pork loin is 16-20 pounds.

Ask your butcher to remove the backbone and trim excess fat if you are buying bone-in. This will make it easier to carve and serve.

Once you have the big loins, you can choose to either:

• Roast them whole, then slice into portions
• Cut them into individual chops or roasts before cooking

If cutting before cooking, aim for 6-8 oz portions per person. This will make serving much easier.

Mark portions with toothpicks after cutting so you can easily identify serving sizes. Weigh a few pieces on a kitchen scale to confirm sizes if needed.

Cooking Methods for a Crowd

There are a few different ways you can cook pork loin for a large group:

Oven Roast – Roast seasoned whole loins on sheet pans at 350°F until cooked through. Allow 15-20 minutes per pound. Rest, then slice into portions.

Grill – Grill whole loins or individual chops over medium heat, flipping once halfway through. Use a meat thermometer to ensure doneness.

Stovetop – Pan sear chops or medallions in batches in a large skillet. Finish in a 400°F oven until cooked through.

Doneness Temperatures

Raw pork should be cooked to a minimum internal temperature of 145°F as measured by a meat thermometer. At this temp, it will still be juicy with a hint of pink.

For well done, cook to 160°F. After resting, the temperature will rise another 5-10 degrees.

Use a digital instant read thermometer to check temperature in multiple spots. Make sure to sanitize between uses.

Serving and Leftovers

Carve the rested pork into slices or thick chops. Serve while hot accompanied by your favorite sauces or toppings.

Refrigerate any leftovers within 2 hours and use within 3-4 days. Pork loin reheats very well, so those extras will make tasty sandwiches or weeknight meals.

To freeze, allow cooked pork to cool completely then wrap tightly in plastic wrap and foil. It will keep for 2-3 months in the freezer. Thaw in the fridge before reheating.

Tips for Serving a Crowd

Here are a few extra pointers to ensure your pork loin feeds a crowd successfully:

• Have extra serving utensils and platters ready
• Recruit friends or family to help you carve and serve
• Offer a couple sauces and condiments so guests can flavor to taste
• Prepare some simple side dishes while the meat roasts
• Keep meat warm in a low oven or chafing dishes if serving buffet style
• Consider grilling outside for easy prep and serving
• Portion leftovers into meal sizes so they are easy for your family to enjoy later on

Feeding 100 People with Pork Loin

Planning the right amount of food for a big group can seem daunting. But by purchasing around 55 pounds of boneless pork loin, you’ll have plenty to create delicious 6-7 oz servings for 100 guests.

With the key calculations, cooking methods, and serving tips above, you can confidently serve a tender and flavorful pork entree for your crowd. Just remember to enlist some help, cook safely, and relax and enjoy the party once the food is ready!