pork loin
Also known as: pork loin roast, center cut pork loin, pork back loin, lomo de cerdo, pork loin joint
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Also known as: pork loin roast, center cut pork loin, pork back loin, lomo de cerdo, pork loin joint
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender pork loin and crisp broccoli florets are tossed in a vibrant, savory sauce made from fresh tomatoes, ginger, and garlic. A healthier, low-sodium take on a classic stir-fry, ready in under 30 minutes for a perfect weeknight dinner.
Authentic Irish bacon, known as 'rashers', pan-fried to perfection. Unlike American streaky bacon, these lean, meaty slices from the pork loin have a tender, ham-like texture with a delightfully crispy edge of fat. A quintessential component of a full Irish breakfast, it offers a savory, satisfying taste in just minutes.
A juicy, tender pork loin roast with a fragrant, crispy crust of fresh herbs and garlic. It's an impressive centerpiece for a holiday dinner or a special Sunday supper, yet surprisingly easy to make.
Raw pork loin typically stays fresh for 3 to 5 days when stored properly in the refrigerator.
Pork loin is a wide, thick cut that can be bone-in or boneless, while pork tenderloin is a much smaller, thinner, and more tender muscle.
Yes, pork loin freezes very well. Wrap it tightly in plastic wrap and then foil, or use a vacuum sealer, to keep it for up to a year.
Roasting in the oven at 350°F (175°C) until it reaches an internal temperature of 145°F is the most common and effective method.
Look for meat that is pinkish-red in color with some marbling and white fat; avoid meat that looks grey or has dark spots.
Yes, pork loin is one of the leanest cuts of pork, comparable to skinless chicken breast in fat content.
Pork tenderloin (though it cooks faster), boneless turkey breast, or thick-cut chicken breasts are suitable substitutes.
No, washing raw meat is not recommended as it can spread bacteria around your kitchen; cooking to the proper temperature kills any bacteria.
It is likely overcooked. Because it is lean, even a few degrees over 145°F can cause the muscle fibers to toughen and lose moisture.
pork loin is a versatile ingredient found in cuisines around the world. With 143 calories per 100g and 21.3 grams of protein, it's a nutritious addition to many dishes.
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