A lean, tender muscle running along the back — the source of pork chops and roasting joints. Very little fat or connective tissue means it dries out fast. Brining and careful temperature management are essential.
The pork loin is a long, lean muscle running along the back of the pig, nestled between the shoulder and the leg. It is the source of classic pork chops and roasting joints, prized for its tenderness and fine grain. Because it has very little fat or connective tissue, it presents a clean flavour but requires careful handling to avoid drying out. When cooking pork loin over fire, it is best suited to moderate indirect heat to prevent the meat from drying out. A temperature around 130 to 150°C allows the loin to cook gently and evenly. Brining beforehand helps retain moisture, and finishing with a brief period of direct heat can create a subtle crust without overcooking the interior. Monitoring internal temperature closely and removing the meat at about 60 to 63°C ensures a tender, juicy result. When purchasing pork loin, look for cuts with a consistent pale pink colour and a fine grain, avoiding any that appear dry or have an uneven surface. Because the loin lacks much fat, it is easy to overcook, so avoid any loin that looks overly thick and dense if you are inexperienced with temperature control. A fresh cut will have a firm, springy texture; steer clear of meat that feels overly soft, which can indicate poor handling or age.