Bob, I agree that it is probably a bone-in center cut loin roast. I also confer with her sentiments about mislabeling cuts or incorrectly naming cuts to charge more money for what in this case what used to be a common cut of loin - a bone in pork loin.
Twenty-five years ago, a bone in loin was a fairly priced cut of pork. When the butcher boned the loin, the boneless loin was the more expensive cut and the rib cage that it was separated from was the cheaper cut. One of the more expensive cuts at that time was the boneless pork loin. You read that right, the back ribs were a lot less expensive than the boneless loin. My how times have changed. When back ribs became the rage, they became the more expensive cut and the boneless loin was the less expensive. Now the boneless loin can be the least expensive cut of the hog, cheaper than ribs and shoulder cuts. And now bacon is the most of expensive cut.
Funny how the market changes. Remember when chicken wings were sometimes thrown away or charged as much as a whopping 29 cents per pound? Since the chicken wing craze started twenty years ago, wings became the most expensive cut of the chicken. Same goes for brisket. It too used to be one of the least costly cut of the cow.
That is the way the market goes, but it still chaps my hide that the retailer changes the name of the product or alter its description to get more money for the product.
