Pork Loin

Name: Pork loin — a long, tender, lean cut from the back of the pig, sold as a boneless or bone-in roast, or cut into chops and cutlets. It is mild and versatile, and the source of back bacon and Canadian bacon.

Description

The loin runs from the shoulder to the hip, and is one of the most tender and popular pork cuts. It is wider and a bit fattier than the tenderloin (fillet), and can be roasted whole, sliced into chops or medallions, or butterflied and stuffed. Its mild flavour allows it to take on many seasonings, from garlic and herbs to apple, mustard and chilli.

Pork loin is also cured and smoked for Canadian bacon, and cut and sold as a “crown roast” for celebrations. Like other lean cuts, it can dry out when overcooked, so cooking to 63°C and resting are important.

Main nutrition value

Pork is a good source of high-quality protein, thiamin (vitamin B1), selenium, zinc, vitamin B6 and B12, and its fat content varies widely by cut, from very lean fillet to fatty belly. Pork loin is a lean cut, with a modest layer of fat on top.

How best to be consumed

Pork loin is roasted at moderate heat, and rested.

1. Season, sear on all sides, and roast at 180°C for 20 to 25 minutes per 500 g, until the centre reaches 63°C.
2. Brine for a few hours or overnight, for juicier meat.
3. Let cooked meat rest for 3 to 5 minutes before slicing, so it stays juicy. Rest a roast for 10 to 15 minutes.
4. Slice into chops or medallions, and pan-fry, or cut into strips for stir-fries.
5. Serve with apple sauce, mustard, roast vegetables and greens.

Overconsumption could cause…

Pork loin is lean and healthy in moderation.

1. Parasites such as Trichinella and tapeworm, and hepatitis E virus, from undercooked pork, so cook pork thoroughly, to at least 63°C with a rest.
2. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week. Pork is classed as a red meat by the cancer agency.
3. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat. This applies to the fat cap.
4. Dry meat from overcooking.

GroupsPorkMammals (red meat)High proteinLow sodiumFresh

Related foodsPork ChopPork FilletPork TenderloinPork Mince / Ground PorkPork ShoulderPork Leg

Wikipedia — Pork loin, used for origin, naming and history: https://en.wikipedia.org/wiki/Pork_loin