Meat · Pork

Pork loin

Lean pork from along the back, with a fat cap; sold as roasts and chops, boneless or on the bone.

Also called: pork loin chops, boneless pork chops, centre loin, rosu

A kind of pork

Photo: Father.Jack from Coventry, UK, via Wikimedia Commons (CC-BY-2.0)

What it is

The loin runs along the pig's back. It is lean with a layer of fat on top and is sold as roasting joints, bone-in chops or boneless steaks. Japanese rōsu (loin) is the standard cut for tonkatsu. It is bigger and slightly firmer than the tenderloin.

How it’s used

Tonkatsu and schnitzel
Pan-fried or grilled chops
Roast loin with crackling
Thinly sliced for stir-fries and shogayaki

Characteristics

Taste: Mild and savoury.
Texture: Firm and lean; dry if overcooked.
When cooked: Brining helps keep it moist. Snip the fat edge of chops so they do not curl in the pan.
Sold as: fresh, frozen, cured, smoked
Cooking uses: Commonly cooked, Suitable for frying, Suitable for grilling
Common in: Japanese, German, American, British, Korean, Polish

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge or freeze.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.