Food Safety & Quality
Products & Brands
Daily's® Premium Meats
International Seaboard Farms & St. Joe Pork
Prairie Fresh Recipes
Recipe Club Newsletter
In the Kitchen
Benefits of Pork
Buying, Handling and Storing
Facts & Figures
From Pigs to Pork
USDA Process Verified
Teams & Roles
Working at Seaboard Foods
Customer Care Center/Order Center
Seaboard Triumph Foods
The loin roast comes from the area of the pig between the shoulder and the beginning of the leg. It is sold either bone-in or deboned. Loin roast can be rolled and tied with string. Loin roasts with a bone tend to be juicier and more flavorful, but the bone can make carving a bit tricky.
Loin roasts are delicious when brined or rubbed with a spice mixture and barbecued over indirect heat. Pork loin roasts should not be braised or stewed as they have a tendency to lose tenderness and fall apart when cooked using moist heat.
See the difference between a loin roast and a tenderloin
Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between two to four pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.
Meat Counter Tips
Cutting pork across the grain will produce slices with shorter fibers, resulting in more tender pieces.
For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.
Popular Cooking Methods
Back to Cuts Page
Loan Roast basics, meat counter tips and popular cooking methods are sourced from
The National Pork Board