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The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some of the cuts from this primal cut demand the most in price because of their quality. It is important to be careful not to overcook some of these cuts because they will dry out easily due to their leanness. The cuts from the loin are available both with bone-in and boneless. Some of the cuts available from the pork loin are roasts, chops, back ribs, rack of pork, tenderloin, steaks, Canadian-style bacon, and button ribs. Cubes and strips are also available for kabobs, stir-frying or stewing. In addition, the pork loin is available as a dry-cured product, similar to a sausage, that is commonly produced in European countries such as Spain. The dried variety, referred to as Lomo de Cerdo, is dry cured with garlic, paprika, sugar, pepper, and other spices to enhance the flavor of this meat. Thinly sliced, dried pork loin is served as a luncheon meat, an appetizer with cheese, or eaten as a side dish flavored with a topping of olive oil.
The pork loin primal cut can be purchased whole and then cooked whole or it can be cut down into sub-primal and retail cuts. Purchasing the whole primal cut will be more economical, but if you are not knowledgeable on how to cut the primal cut into smaller cuts, it may result in too much waste and incorrect cuts. If a whole primal cut is desired, you will generally need to order it in advance. They are available fresh, cured, smoked, bone-in, boneless, and fully cooked.
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Fresh Pork Loin | | 
Dry Cured Pork Loin |
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USDA Nutrition Facts |
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| Serving Size 1 oz |
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| Calories 145 |
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| Protein 19g |
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| Total Fat 7g |
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| Total Carbohydrates 0g |
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| Sugars 8g |
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| Potassium 310mg |
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| Sodium 358mg |
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| Cholesterol 49mg |
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| Serving Size 1 oz |
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| Calories 118 |
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| Protein 17g |
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| Total Fat 4g |
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| Total Carbohydrates 1g |
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| Sugars 0g |
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| Potassium 542mg |
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| Sodium 590mg |
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| Cholesterol 42mg |
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Pork Loin term - Related Content |
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| When marinated in beer, pork tenderloins take on a unique flavor. The sweetness of apples and onions provide an excellent accompaniment for this delicious grilled dish. |
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| Flavorful sauce that is easy to put together and will also go well with duck or chicken. |
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| Rich in garlic flavor, this loin of pork provides a mild southern flavor for an enjoyable grilled meal. |
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| A delicious pork chop that is cooked and ready to serve in a few minutes. |
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| A colorful and tasty combination. Add a wedge of cornbread for a satisfying supper. |
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Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to ... |
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| Pork Recipes |
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Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork ... |
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Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. While some methods are more accurate than others, there are ... |
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Pork today is leaner than ever before, decreasing the amount of fat in diets and resulting in health benefits for all ages. But, leaner pork also affects the way pork should ... |
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| Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops. They are easy to identify because of the ... |
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| The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates. They are available in flavors such as ... |
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| A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, ... |
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| A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as ... |
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| A type of sausage consisting of fresh ground pork that is seasoned with sage and pepper. It is uncooked and marketed as links, patties, or in a bulk form. |
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