Pork loin

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Pork loin

Pork loin (/pɔːrk lɔɪn/) is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage.

Etymology

The term "loin" is derived from the Old French loigne, which is thought to have originated from the Latin lumbar, meaning pertaining to the loins. The term "pork" comes from the Middle English pork, which is derived from the Old French porc, both meaning pig.

Description

Pork loin is a large cut of meat that is often sold as either a whole roast or cut into individual steaks. It is lean, tender, and flavorful, making it a popular choice for roasting. The loin can be cooked with the bone in for added flavor, or boneless for easier carving. It is often marinated or rubbed with spices before cooking to enhance its flavor.

Related Terms

  • Pork: The meat derived from pigs.
  • Loin: The part of the body on both sides of the spine between the lower ribs and the hipbones.
  • Roast: A method of cooking that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
  • Steak: A cut of meat, usually beef, but can also refer to other meats including pork.

Preparation

Pork loin can be prepared in a variety of ways, including roasting, grilling, or slow cooking. It is often served with a variety of side dishes, such as vegetables, potatoes, or rice. The meat should be cooked to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) to ensure it is safe to eat.

Health Benefits

Pork loin is a good source of protein and provides several important vitamins and minerals, including B-vitamins, zinc, and selenium. It is also lower in fat and calories than some other cuts of pork, making it a healthier choice for those watching their diet.

External links

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