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

Did you know?

  • 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.



  • Loin steak
  • Chops
  • Strips
  • Cubes