KNOW YOUR MEAT CUTS - PORK LOIN?
Know Your Meat Cuts – Pork Loin
Pork loin is a comparatively leaner cut of meat, meaning that it has less fat than pork shoulder. While it is the leanest cut of pork, it is also the most tender. Pork loin is most commonly found in the form of pork chops, though an entire pork loin can be transformed into delicious and juicy roast pork.
Hogs are bred to have extra long loins so they can have up to 17 ribs, unlike beef and lamb which have 13. The entire pork loin can be roasted or it can be cut into individual chops or cutlets. The tenderloin is taken from the rear of the pork loin and baby-back ribs come from the upper ribcage area of the loin. Above the loin is another section of fatback which can be used for making lard, salt pork, or added to sausage or ground pork.
Other names: Centre cut pork loin roast, centre cut pork roast, pork centre loin roast, pork centre cut rib roast, pork loin centre cut, pork loin centre rib roast, pork loin roast centre cut, and pork loin rib half.
Where it’s from: The animal’s back.
Bone-in or boneless? Pork loin can be sold bone-in or boneless. Bone-in loins with the backbones removed and the ribs trimmed of meat (or “Frenched”) are sometimes called pork racks, and if the pork rack is tied into a circle, it is called a crown roast of pork.
Size: Pork loin is a large piece of meat, so you can get it cut to order.
Texture and flavour: Fairly lean, mildly flavoured meat with a thick cap of fat on top; tender if cooked properly.
How it’s cooked: Pork loin is best grilled over moderate heat or seared then slow roasted in the oven. Be careful not to overcook pork loin.