Pork cut: where it is, price, recipes
Center-cut pork loin
The long muscle along the back, boned and tied: the French family pork roast. It is very lean, so a few hours in a brine and pulling it from the oven at 145 °F keep it juicy.
- Roasted
- Pan-seared
- Grilled
$8/ lb
- In French
- Longe / filet
- US side
- Loin
- Where it sits
- Loin. A pig of well over 200 pounds yields just two tenderloins of about a pound each.
- Tenderness
- 4/5
- Flavor
- 3/5
- Marbling
- 1/5
- Price
- $8 / lb ·
- Actual size
- ~45 cm
Compared with its neighbors
Compared with Sirloin end of the loin, Center-cut pork loin is more tender (4/5 vs 3/5), milder (3/5 vs 4/5), leaner (1/5 vs 2/5) and costs $2 a pound more.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Center-cut pork loin | 4/5 | 3/5 | 1/5 | $8 / lb | Roasted, Pan-seared, Grilled |
| Sirloin end of the loin | 3/5 | 4/5 | 2/5 | $6 / lb | Roasted, Pan-seared, Grilled |
