Pork loin is one of the most popular and versatile cuts of pork. But where exactly does pork loin come from on a pig? In this article, we’ll take a detailed look at pork loin, its location on the pig, and why it’s considered such a premium cut of pork.
An Overview of Pork Loin
Pork loin refers to the tissue that runs along the top of the pig’s spine in the ribcage area. It sits between the shoulder and back legs This is the leanest and most tender section of the pig
Pork loin is actually made up of different muscles including the Longissimus dorsi and Psoas major. The Longissimus dorsi muscle runs almost the entire length of the loin section. This large muscle gives pork loin its characteristic oblong shape.
The pork loin primal cut can weigh anywhere from 5 to 10 pounds. It’s a very lean cut of meat with little intramuscular fat marbling. However, a layer of fat does cover the loin section which helps keep the meat moist during cooking.
Why Pork Loin Is Considered a Premium Cut
There are a few reasons why pork loin is considered one of the prime cuts of pork
-
It’s exceptionally lean and tender – The loin contains little connective tissue As a muscle that doesn’t get much exercise, it stays very tender. This makes loin ideal for quick cooking methods like grilling or sautéing
-
It’s versatile – Pork loin can be cut into chops, roasts, or sliced into cutlets. It can also be cubed for kabobs, stews, or stir fries. This versatility makes it a very popular cut for many recipes.
-
It has good flavor – While not as strongly flavored as shoulder or leg cuts that are used for ham, pork loin has a mild, sweet pork flavor. The fat covering also helps keep it juicy and flavorful.
-
It’s easy to cook – With its leanness and tenderness, pork loin is hard to overcook. The meat stays succulent whether roasted, grilled or pan fried. This makes it a very beginner-friendly cut of pork.
Where Pork Loin Is Located on the Pig
Now let’s take a more detailed look at exactly where pork loin is located on the pig’s body.
Pork loin is derived from the area of the pig’s backbone extending from the shoulder through the center section of ribs. This section represents where the ribcage ends and the lumbar spine begins.
More specifically, the pork loin primal cut comes from vertebrae numbers 14 through 18 on the pig. Keep in mind pigs have 14 thoracic vertebrae and 6 lumbar vertebrae for a total spine length of 20 vertebrae.
Going into more detail, here are the key anatomical markers of where pork loin originates:
-
Start – The loin starts right after the Boston Butt at the 14th thoracic vertebrae. This vertebrae sits directly after the 1st rib bone.
-
End – The loin section ends around the space between the 3rd and 4th lumbar vertebrae of the pig’s lower back.
-
Top – On its dorsal side, the loin is covered by the fatback which can be removed. Ventrally, the tenderloin muscle runs along its bottom side.
-
Ribs – The pork loin contains the approximate space of vertebrae numbers 15 through 18. This corresponds to ribs 8 through 13 on the pig.
How the Pork Loin Is Fabricated into Cuts
Pork loin is quite large as a whole primal cut, so it’s broken down into subprimal and retail cuts. Here is how the pork loin gets fabricated:
-
Boneless Loin – The pork loin primal can be deboned and left whole as a boneless loin roast. The fatback is also removed which leaves just the Longissimus dorsi muscle.
-
Center Cut Loin – The boneless loin can be portioned into center cut loin roasts. This contains the most tender center section of the loin.
-
Chops – Bone-in and boneless pork chops are cut crosswise from the loin primal. Rib chops contain a portion of the rib bone.
-
Tenderloin – The whole tenderloin is removed from along the bottom side of the boneless loin. It can be left whole or cut into smaller tenderloin fillets.
-
Cutlets – The loin can also be sliced lengthwise into thin cutlets for dishes like schnitzel.
So those are the major retail cuts that come from the pork loin section. As you can see, it’s an extremely versatile primal cut.
Grilling Pork Loin Chops, Roasts, and Tenderloins
One of the most popular ways to cook pork loin cuts is on the grill. The leanness and tenderness of pork loin makes it perfect for grilling.
Pork loin chops only take about 4-6 minutes grilling over direct high heat. Be careful not to overcook them. Roasts and whole loins can be grilled using indirect heat at a lower temperature until they reach an internal temp of 145°F.
For best results, brine pork loin cuts before grilling. This enhances moisture and flavor. Also glaze loin roasts during the last few minutes on the grill to get a caramelized exterior.
Pork tenderloins cook even faster than loin chops on the grill. Clamp the tapered ends with tongs so they don’t spin as you grill them over direct heat for just 2-3 minutes per side.
So if you’re looking for an easy, quick-cooking cut to make on the grill this summer, choose pork loin. Grilled pork loin is juicy, tender and full of flavor.
Why Pork Loin Is Lean Yet Flavorful
Two characteristics of pork loin that seem contradictory are its leanness and yet rich pork flavor. How can such a lean cut also have good flavor?
The reason pork loin contains little fat or connective tissue is because the loin muscles don’t get much exercise on the pig. However, the surrounding fatback lends moisture and bastes the meat during cooking.
Also, even though pork loin is lean, it still contains thin marbling and capillaries of fat throughout the meat. During cooking, this fat melts and bastes the meat from within.
Finally, pork loin contains a high concentration of flavor compounds within the meat. So while it may not have abundant external fat, the meat itself packs a lot of porky flavor.
So those factors help explain how pork loin can be so lean yet also juicy and flavorful. It’s quite a unique cut of meat!
How to Cook Pork Loin Perfectly Every Time
Cooking pork loin properly is simple as long as you follow a few guidelines:
-
Use a meat thermometer – This takes the guesswork out of doneness. Roast to an internal temp of 145°F for juicy, tender pork loin.
-
Prevent overcooking – The cut’s leanness makes it easy to overcook. Stay vigilant and remove it from the heat at 140-145°F.
-
Brine it – Soaking loin cuts in a saltwater brine before cooking boosts moisture and seasoning.
-
Sear then roast – Browning the exterior over high heat then finishing in the oven works great for loin roasts.
-
Let rest before slicing – Allow the meat to rest 5-10 minutes after cooking. This allows juices to redistribute evenly.
Follow those tips and you’ll be rewarded with deliciously juicy, tender pork loin every time. It’s easy to see why it’s considered the king of pork cuts!
So to summarize, the pork loin is located along the back of the pig near the top of the ribcage. This prime area provides lean, tender meat that has excellent texture and flavor. Boneless loin roasts, thick chops, and whole tenderloins are just a few of the premium cuts fabricated from the pork loin primal. Braising, grilling, roasting, sautéing and more are all great cooking methods for pork loin. Now that you know exactly where your pork chop or tenderloin comes from on the pig, be sure to take advantage of this wonderful, versatile cut of pork!
Belly
The meat that runs along the bottom of a pig (its belly) and around its stomach is called pork belly. It is a long piece of meat that has a lot of fat worked into it. Because of this, it is wonderful for curing and making bacon. We sell sliced slab bacon that you can purchase by the pound. It is not pre-packaged.
- Pork Belly
- Bacon (sliced slab bacon)
- Spare Ribs
Loin
Pork Loin is where we get the leanest and most tender pork cuts. Since theyre lean, these cuts tend to dry out if overcooked. Two main parts of the loin are the blade end, which is closest to the shoulder and tends to be fatty, and the sirloin end, which is closest to the rump and tends to be boney. The center part is lean, tender, and expensive. We use all natural pork loins for our pork cuts.
- Baby Back Ribs
- Country Style Ribs
- Pork Chops
- Pork Crown Roast
- Loin Roast
- Rib Roast
- Tenderloin
- Pork Cutlets
How to Butcher an Entire Pig: Every Cut of Pork Explained | Handcrafted | Bon Appetit
FAQ
Where is pork loin on a pig?
Which is better, pork loin or pork tenderloin?
What is another name for a pork loin?
What is the front leg of a pig called?
Where does pork loin come from?
Pork loin is a cut of meat that comes from the back of a pig. It is located on both sides of the backbone, starting at the shoulder and continuing back to the hind leg. The pork loin is the largest, most tender, and leanest cut from the pig. The pork loin can be split into three sections: the rib, sirloin, and loin center.
What is a pork loin?
Pork loin is a lean and tender cut of meat that features a juicy fat cap. It is a wide and thick cut of meat that can be sold as a boneless or bone-in roast, making it easier to slice after cooking. It is often recognized as the source of pork chops, which are steaks cut from the loin roast.
What is the difference between pork tenderloin and pork loin?
Pork tenderloin is a long and narrow cut of meat that is boneless and comes from the muscle that runs along the backbone of the pig. On the other hand, pork loin is wider and flatter, and can be boneless or bone-in. Pork loin comes from the back of the pig.
Where does pork tenderloin come from?
This muscle runs along the backbone of the pig, starting at the lumbar vertebrae and extending to the upper thigh. The pork tenderloin is taken from the rear of this muscle, specifically from the narrowest part of the muscle near the hip bone. It is a long and slender cut of meat, usually weighing around one pound.