Pork cut: where it is, price, recipes
Sirloin end of the loin
The end of the loin nearest the ham, where the muscles overlap and some fat comes back in. Less even than the center loin but juicier, it makes roasts and sirloin chops that can take a little more heat.
- Roasted
- Pan-seared
- Grilled
$6/ lb
- In French
- Pointe de 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
- 3/5
- Flavor
- 4/5
- Marbling
- 2/5
- Price
- $6 / lb ·
- Actual size
- ~20 cm
Compared with its neighbors
Compared with Center-cut pork loin, Sirloin end of the loin is less tender (3/5 vs 4/5), more flavorful (4/5 vs 3/5), more marbled (2/5 vs 1/5) and costs $2 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Sirloin end of the loin | 3/5 | 4/5 | 2/5 | $6 / lb | Roasted, Pan-seared, Grilled |
| Center-cut pork loin | 4/5 | 3/5 | 1/5 | $8 / lb | Roasted, Pan-seared, Grilled |
