Thats my favorite pork cut right there because it has a bold pork flavor, it has just enough fat to stay moist, easy to cook, and cheap. Its the Sirloin and this piece comes from the farthest rear of the loin where it transitions into the leg and belly, just past the ribs. The vertebrae and the backfat have been removed for marketing purposes. I believe its the heartiest and most flavorful part of the pig although not the most tender in spots. Probably the most versatile cut too.
Looks like it was cooked up just right, with lots of juice left in the meat and plenty to soak up, with some sourdough or potatoes, off the plate.
Topic: Pork loin (Read 2732 times)
