CONESTOGA | LOIN

Pork loin is a large, boneless cut from the back of the pig, and it’s known for its tenderness and mild flavor. Because it's lean, it's ideal for roasting, grilling, stuffing, or slicing into chops. One of the most popular uses is as a roast—seasoned with herbs and spices, then slow-cooked in the oven to keep it juicy. It’s also great stuffed with ingredients like spinach, apples, mushrooms, or cheese for a flavorful centerpiece. Pork loin can be marinated and grilled or seared for a smoky, charred crust, or it can be cut into thick slices and used as boneless pork chops, perfect for pan-searing or baking.

For weeknight meals, pork loin is excellent for stir-fries, sheet pan dinners, or slow cooker recipes where it’s combined with sauces like barbecue, teriyaki, or mustard glaze. It pairs well with flavors like garlic, rosemary, thyme, apple, mustard, honey, soy sauce, and balsamic vinegar. You can also slice it thin and use it in sandwiches or salads.

Because pork loin is low in fat, it's best not to overcook it—aim for an internal temperature of 145°F (63°C) and allow it to rest before slicing to retain juiciness.