Meat
Loin
Pork loin is the long, relatively lean muscle along the back—source of loin chops, roast loin, and many “centre-cut” steaks. It is milder and drier than shoulder or belly if overcooked; modern guidance often stops at 63°C / 145°F with a rest rather than the old well-done standard. Bone-in racks and French-trimmed roasts look festive; boneless loins slice cleanly. It is prized for neat roasting joints and weeknight chops that take brine, herb crusts, and fruit sauces well. Brine or baste lean pieces; sear chops and finish gently. Pair with apple, mustard, sage, or fennel. Do not treat it like fatty shoulder—dry heat without help dries it out.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.1 g
- Saturated Fat 3.81 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.52 g
- Polyunsaturated Fat 0.77 g
- Cholesterol 71.4 mg
- Sodium 60.2 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 62 g
- Energy 166 kcal
- Water 62 g
- Protein 23.2 g
- Fat 8.1 g
- Saturated Fat 3.81 g
- Monounsaturated Fat 3.52 g
- Polyunsaturated Fat 0.77 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 35.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.62 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.79 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 416 mg
- Major Minerals 414 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.62 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.79 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
European roast loin of pork was a household Sunday joint with crackling when skin-on.
Supermarket boneless loins and chop packs made loin the default lean pork cut.
Lower recommended finish temperatures improved juiciness of retail pork loin for home cooks.