About this item
- Perfect for grilling whole, or cutting into bone-in center-cut chops
- Fairly lean
- Tender if prepared properly (see below)
Center-cut Pork Loin Roast, Center-cut Pork Roast, Pork center Loin Roast, Pork Center-cut Rib Roast, Pork Loin Center Cut, Pork Loin Center Rib Roast, Pork Loin Roast Center Cut, 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.
Texture and Flavor
Fairly lean, mildly flavored 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.