Things to Cook Using Pork Loin


Pork loin is an exceptionally versatile protein; it is the leanest and most tender cut of pork, and its mild flavor makes it a perfect meat to adapt to many different world cuisines. It's popular not just in the United States, but also in European, Mexican and Chinese dishes. Whatever flavor profile you choose, always cook pork loin either to an interior temperature of 160 degrees Fahrenheit or to an interior temperature of 145 degrees with a 3-minute resting period before serving.

Using Pork Loin in Chinese Dishes

  • Pork is the predominant meat in Chinese cooking; it's braised, barbecued, stir-fried and stuffed into steamed buns. Create a Chinese flavor profile for your pork loin with marinades and sauces made with aromatics like garlic and ginger mixed with a combination of hoisin, oyster and soy sauces; rice wine; sugar; and chili paste. Serve with bite-size vegetables like bamboo shoots, bok choy, baby corn, cabbage and scallions, along with noodles or rice.

Using Pork Loin in Italian Dishes

  • There is not one overriding Italian flavor profile; instead, you'll find strong regional differences. Wine, vinegar and garlic are commonly used in Northern Italian dishes while olive oil, tomatoes and garlic are found most often in Southern Italy. Create a classic Northern Italian roast pork loin with butter, red wine vinegar and bay leaves, or a Southern Italian style ragu using onion, celery, garlic, rosemary, parsley and tomato paste.

Using Pork Loin in Mexican Dishes

  • Chili verde, tamales, tacos, enchiladas, posole and other popular Mexican dishes can all be made using pork loin. Incorporating chilies in any form is important in creating a Mexican flavor profile. Choose mild green chilies, smoky chipotles, spicy jalapenos or dried red anchos. Garlic, cilantro and Mexican oregano are used by many cooks to spice up pork dishes, which are typically served with a side of rice and beans.

Using Pork Loin in Nordic Cuisine

  • The flavor profiles of Denmark, Norway, Sweden, Finland and Iceland are based loosely around dried fruits, root vegetables, jams and sweeteners and cultured dairy products. Pork loin is often brined in salt, cinnamon and cloves, then seasoned with white pepper and ginger and stuffed with pitted prunes and cranberries before baking. Pork loin roasted in this way is served accompanied by jam.

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