The loin of the pig is found just behind the rack and is a leaner type of meat. The loin has two main muscle blocks, the fillet, and the loin muscle. Normally our butchers will remove the fillet but it could be left in to make a full loin chop – the pork version of a T bone steak. The loin muscle can be filleted out of the bones for a nice roasting joint. The tenderloins can be roasted or turned into scallopini.

Always remember to cook your pork to 155 degrees C. Invest in a good meat thermometer and take the pork out at 150. as the pork rests the meat temperature will climb the rest of the way.

We recommend a good fruity Okanagan White or a cider but choose whichever one you like.