July 04, 2009
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Back  |  All About Pork  |  Getting to Know the Cuts | Loin | Loin Roast
Loin Roast

Description: The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string. Loin roasts with a bone tend to be juicier and more flavorful, but the bone can make carving a bit tricky.

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

Loin roasts are delicious when brined or rubbed with a spice mixture and barbecued over indirect heat. Pork loin roasts should not be braised or stewed as they have a tendency to lose tenderness and fall apart when cooked using moist heat.

 
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Servings Per Pound: 2½ - 3 servings per pound

Suggested Cooking Methods: Roasting, Barbecuing

Spanish-Inspired Grilled Pork Roast



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