Pork · Loin
Pork Sirloin Roast
A roast from the hip end of the loin. Lean and economical, with a bit more chew than center-cut loin.
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| Animal | Pork |
|---|---|
| Section | Loin |
| Bone | Varies |
| Tenderness | Medium |
| Also called | sirloin end roast, loin sirloin roast |
Best ways to cook it
- Roast
About this cut
What it is and how to use it
The sirloin is the hip end of the pork loin, toward the back leg. Roasts from this area are lean and a little less tender than the center-cut loin, but they are a good value and have a pleasant flavor. They may contain a small piece of hip bone. They do well roasted with a rub or braised, and sliced across the grain.
Cook’s tipRoast to 145°F and rest three minutes. Slice across the grain, or braise longer if you prefer fork-tender meat.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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5154 St. Rose Church Rd
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