Meat

Centre Cut

Centre-cut loin is the uniform middle of the back muscle—mild, lean, the source of tidy roasts and premium chops. It looks clean on a platter and takes brine, herb paste, and fruit stuffing well. Little waste if silverskin is trimmed. Brine or baste; roast to 63°C and rest. For chops, thick cuts reverse-sear beautifully. Do not cook as if it were belly—there is no fat safety net. Pair with apple, fennel, mustard, or lightly acidic sauces. Slice across the grain for medallions.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

ChopsCookedFreshGrilledPan FriedPreparedRoasted

Traits

Centre CutPortionPremiumPrep ReadyVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 199

Amount per 100 g

Total Fat 11.9 g
Saturated Fat 5.27 g
Trans Fat 0.2 g
Monounsaturated Fat 5.12 g
Polyunsaturated Fat 0.94 g
Cholesterol 66.6 mg
Sodium 58 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 23 g
Water 59.7 g

Detailed nutrients

Energy 199 kcal
Water 59.7 g
Protein 23 g
Fat 11.9 g
- Saturated Fat 5.27 g
- Monounsaturated Fat 5.12 g
- Polyunsaturated Fat 0.94 g
  - Omega-3 0.09 g
- Trans Fat 0.2 g
Vitamins 40.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.82 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.32 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
Minerals 356 mg
- Major Minerals 354 mg
  - Calcium 33 mg
  - Sodium 58 mg
  - Potassium 263 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 66.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.82 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.32 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·

Minerals

Sodium: 58.01 · Potassium: 263 · Calcium: 33 · Iron: 1.5 ·

Centre Cut of Pork: composition reflects this culinary part relative to the whole ingredient.

History

1500

Hotel kitchens specified centre-cut loin for banquet carving consistency.

1700

Supermarket “pork roast” defaults were often centre-cut boneless loins.

2010

Culinary schools taught centre-cut as the model lean pork roasting joint.