Pork loin
Sus scrofa domesticus · Meat
Top 10 pairings
Pork chops, the boneless loin roast and the slim tenderloin all come from this lean, mild strip of meat along the pig's back, from shoulder to hip. Pale and tender, it is one of pork's most versatile cuts.
Picking a good onedrag
Freshly cut, greyish-pink, firmOff: tacky or slimy, smelling sour
Counter freshEveryday bestRoast, grill or braise. Mince needs 160°F (71°C). Don't rinse; that splashes bacteria.
ColourPink, a shade duller under lights
Touch the surfaceFirm and moist, nowhere tacky
SmellMild and clean, nothing sharp
These cues are Pork's, and hold across its cuts; where this one differs, its own page says so.