Pork loin sits along the pig’s spine between the collar and ham (leg) and is another versatile prime cut that can be butchered in a variety of ways and bought with or without bones. It is very lean with a fat content of about 2%, so the meat can easily dry out if overcooked. Common loin cuts are loin ribs (also called baby back ribs), loin chops (with or without bone) and loin cutlets. All of which are tender and juicy and good to grill without pre-cooking. Larger loin cuts are usually roasted. Whenever possible, the skin/rind should be left on during cooking as it adds flavour and helps keep the meat moist.
Flodins cookings tips
Pork loin is a popular cut with many uses
- Cook ’bone in’ as loin chops or larger roasts.
- Can be shredded or thinly sliced for stir frying, wok and hot pot cooking.
- Boneless pork loin can be sliced into butterfly chops that can be filled and fried.