Loin

Loin roast is cut from the middle of the loin, end of the ribs and sirloin.

Pork loin roasts are the most tender roasts and are available boneless or bone-in.
The middle section of the loin is considered extra-lean and contains no more than 2 g of fat per 75 g of meat.
Ideally, the thin layer of fat that covers the loin should not be removed, as it keeps the meat tender during cooking.
The loin is a lean cut that can dry out quickly. It’s important not to overcook the meat.
Dry rubs or marinades are the best way to enhance the flavour while cooking. Loins can also be stuffed or brushed with sauce.

As loin is an increasingly popular cut, you shouldn’t have any problem finding it at your grocery store.

Cooking method	Instructions
On the stove	The loin can be cut into pieces or strips and cooked on the stove. Add a little oil to a skillet set over high heat. Sear strips for 3–4 minutes on each side.
In The Oven	Place oven rack in middle position and preheat oven to 180 ^oC (350 ^oF). In a large oven-safe pot set over high heat, sear loin on each side and season. Bake for about 45 minutes or until the internal temperature reaches 63 °C (145 °F) for medium rare. Remove loin from oven and cover with foil. Let stand for 10 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
On the BBQ	Preheat BBQ to low. Cook meat on grill over indirect heat, lid closed. Cook for about 45 minutes, or until internal temperature reaches 63 °C (145 °F). Slice loin into 2-cm (¾-in.) slices. Sear slices on grill for about 1 minute on each side and serve.
Slow cooker	Place loin (cut into strips, cubes or slices) in the slow cooker and cover with broth. Cover and cook for 6 hours on low or 4 hours on high.
Sous vide	Place pork loin in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 63 ^oC (145 ^oF) for medium-rare. Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for about 4 hours 30 minutes, depending on the size of the loin. Remove bag when cooking is complete.

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