Guide to Common Cuts of Pork
Confused by all the options at the supermarket when shopping for pork? Scroll through the slideshow to learn the difference between eight common cuts of pork and the best ways to prepare them.
Loin Roast
The loin roast comes from between the pig’s shoulder and the beginning of its leg. It can be sold bone-in or deboned. Loin is best brined or rubbed with spices and barbecues.
Grill or barbecue: For a roast of 3 to 5 pounds, barbecue over indirect medium heat, about 325 degrees, for 12 to 15 minutes per pound, or until tender.
Roast: For a roast of 4 to 5 pounds, roast at 350 degrees in a shallow pan for 25 to 40 minutes per pound.
Recipe: Pork Loin Summer Rolls with Green Curry Dipping Sauce