Pork Loin 500/G
Why are they called Pork Loin?
Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage.
Pork loin may be cut into individual servings, as chops (bone-in) or steaks (boneless) which are grilled, baked, or fried.
A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: ‘bone-in’, which still has the loin ribs attached, or ‘boneless’, which is often tied with butchers’ string to prevent the roast from falling apart. Pork rind may be added to the fat side of the joint to give a desirable crackling which the loin otherwise lacks.