Pork Loin is a tender cut and can be enjoyed as a rack of loin (a whole piece with bones) and with or without crackling. When deboned (ask the butchery staff to do this for you), it can be stuffed or left as is, then rolled up and tied with string and roasted in the oven or a braai kettle.
Loin chops are well-known to most consumers and boast a characteristic fat layer on the outside with lean, tender meat on the inside. Loin steaks are simply loin chops with the bones removed. Pan-fried loin chops are ideal for a quick family supper – and almost any delicious sauce will complement them. When cooked on the braai or oven-grilled, it’s best to baste them with an oil-based basting sauce or marinade to prevent them from drying out.
Take care not to overcook a loin roast or loin chops; the meat is very lean. We recommend making incisions in the outer layer of skin with a sharp knife or scissors before braaiing or frying to ensure that you end up with a crispy, crackly rind.