Bone-in pork loin

A cut from the back of the pig with rib bones and a large eye of lean meat, juicy and tender, for bone-in steaks, 'bone-in' chops and roasting as a joint.

Bone-in pork loin is a cut from the back of the pig with rib bones, a large eye of lean pink-red meat and a thin layer of fat on top, juicy, tender, with a moderately pronounced pork taste. It is made into bone-in steaks and 'bone-in' chops, roasted as a joint (carre) and on the ribs, grilled, braised and dry-cured into loin and balyk.

Recipes with this ingredient

Milanese porkItalian cuisine | Main courses

Alexander Ermakov, brand chef of Fitz Gastro Project, shared the recipe with us.

Pork loin with brie cheeseFrench cuisine | Main courses

Pork loin with brie cheese is an exquisite dish of French cuisine that combines rich meat flavor with the delicate creamy texture of brie cheese. The loin, seared in aromatic mustard oil and brushed with Dijon mustard, acquires spicy notes that are beautifully complemented by the creaminess of melted cheese. A light tang from sumac adds a subtle Eastern touch, while fresh arugula completes the composition, giving the dish lightness and freshness. It’s an ideal choice for a romantic dinner or special occasion when one wants to enjoy true gastronomic harmony.

Pork loin French styleFrench cuisine | Main courses

French-style pork loin is an exquisite dish embodying the elegance and richness of French cuisine. Its history traces back to gastronomic traditions where juicy meat harmonizes with tender vegetables and spicy sauces. Pork fried in mustard oil acquires an appetizing crust, while aromatic Dijon mustard sauce and mayonnaise add softness and a slight tanginess. Onion rings reveal a subtle sweetness, and fresh tomatoes add juiciness. The finishing touch is melted cheese enveloping the dish in a silky texture.

Pork loin with pear puree and baked onionsEuropean cuisine | Main courses

Pork loin with pear puree and roasted onions is a harmony of rich meat flavor, sweet fruity tenderness, and the savory caramelization of onions. Historically, the combination of meat and fruits appears in European gastronomy—from French tartes to English meat sauces. Here, the 'Conference' pear transforms into a velvety puree that complements the juiciness of salt-marinated pork. The roasted onion takes on a creamy consistency, pickled pearl onions add a fresh tanginess, while crispy fried onions provide textural variety. The final touch—thyme and black pepper—reveals depth of flavor. This dish is perfect for a festive dinner or romantic evening, impressing with its complex flavor transitions and rich aromas.

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