How should I divide a 9 pound pork loin roast (boneless)?

Answer 1

Depending on how many folks you are feeding, I'd either cut it in half or cut it into thirds. The meat should be tied with butcher's twine. Cut between the tied portions. Freeze what you don't cook and rub the remaining pork roast with a mixture of:

1 T kosher salt
1 tsp fresh ground pepper
1 T rubbed sage

Bake at 350 degrees for 1 1/2 hours. Add white wine to bottom of pan as it cooks. When finished, remove roast and place pan over burner. Add white wine (1 cup) 1 T dijon mustard and deglaze pan (getting up hardened pieces of meat and juice). Simmer until reduced and add salt and pepper as desired.

Answer 2

Not sure how you want to divide it or why? Roast it whole then cut it down and freeze what you dont need OR cut it into thick boneless pork loin chops around 1 inch thick and use as pork chops or cut thicker and make stuffed pork chops with apple walnut stuffing or dice it up and cover in red chile sauce and slow roast in oven for a couple hours and make Carne Adovado out of it. Hmmm lots of things do do with pork roast.