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Topic: Loin

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	loin
		The flexibility of the torso is mainly confined to the loin.
		The loin is the chunk of lumbar spine and paraspinal muscles as indicated in the attached diagram.
		Jacobs describes the loin correctly as the keystone arch of the lumbar spine.
	www.lhasa-apso.org /articles/loin.htm (1966 words)

	Loin - LoveToKnow 1911
		There are also figurative uses of the word, chiefly biblical, due to the loins being the supposed seat of male vigour and power of generation.
		The upper part of a loin of beef is known as the "surloin" (Fr.
		A double surloin, undivided at the back-bone, is known as a "baron of beef," probably from an expansion of the legend of the "Sir Loin."
	www.1911encyclopedia.org /Loin (158 words)

	Pork Checkoff - The Other White Meat - All About Pork - Loin Roast
		Description: 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.
		A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound).
		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.
	www.theotherwhitemeat.com /aspx/all_about_pork/loin_roast.aspx (184 words)

	Cook's Thesaurus: Pork Loin Cuts
		There are three main parts of the loin: the blade end, which is closest to the shoulder and tends to be fatty; the sirloin end, which is closest to the rump and tends to be bony; and the center portion in the middle, which is lean, tender, and expensive.
		pork loin blade chop = blade pork chop = pork chop end cut = pork chop end cut Notes: These are cut from the blade roast, which is the part of the loin that's closest to the shoulder.
		The most tender and expensive ones are the pork loin chop and the pork rib chop.
	www.foodsubs.com /MeatPorkLoin.html (1111 words)

	vealstore.com - Veal Cuts Loin
		The loin is that portion remaining after the legs have been removed from Item No. 330 Hindsaddle.
		Loin chops, the veal T-bone, present a hearty portion with a delicate flavor.
		Boneless strip loin, or loin eye, can be ordered with the flank and membranous "skin" surface removed.
	www.veal.org /Content/Veal101CutsLoin.aspx (237 words)

	Top Loin Steak, Boneless (Site not responding. Last check: 2007-10-30)
		Top loin steak is a cut from the front or rib end of the short loin muscle.
		Top loin steak contains the large “eye” muscle of the top loin, one of the two tender muscles within the short loin section of the animal.
		Boneless top loin steak is available at butcher shops or may be had by asking at the service department of the supermarket.
	www.kroger.com /hn/Food_Guide/Top_Loin_Steak.htm (665 words)

	Cook's Thesaurus: Beef Loin Cuts
		The loin yields the most tender and expensive cuts of beef--but not the most flavorful.
		short loin Notes: The loin is divided into two main parts: the short loin, which includes the choice tenderloin and top loin, and the sirloin, which lies closer to the rump.
		A boneless top loin steak is called a shell steak, and a very thick shell steak is sometimes called a shell roast.
	www.foodsubs.com /MeatBeefLoin.html (1134 words)

	Pork Loin Cuts
		The section of the loin between the blade end and sirloin end is commonly termed the center, thus the names "center chops" and "center roasts." Knowing this much about pork loin terminology will simplify discussions with the retailer and make purchasing loins a simple task.
		The loin is cut from directly behind the Boston butt and includes the entire rib section as well as the loin and a portion of the sirloin area.
		Chops can be cut from the entire loin, the choicest being center cut chops from the primal loin after the blade bone and sirloin portions at the front and rear of the loin are removed.
	www.askthemeatman.com /pork_loin_cuts.htm (1727 words)

	Cuts From the Loin (Site not responding. Last check: 2007-10-30)
		Cuts of beef from the loin are among the most tender, and most expensive cuts from the cow.
		Also known as the New York Strip, Kansas City Strip, strip loin, shell steak, Delmonico, boneless loin, boneless club steak, or confusingly, sirloin strip (although it's not really part of the sirloin).
		It is a porterhouse minus the tenderloin and the bone.
	www.steaksense.com /about/loincuts.htm (313 words)

	Loin - Wikipedia, the free encyclopedia
		The loins are the part of the body on either side of the backbone, between the ribs and pelvis.
		The anatomical reference also carries over into the decription of cuts of meat from some such animals.
		The term also loosely refers to human genetalis, as in William Butler Yeats celebrated poem, Leda and the Swan, where he writes of the conception of Helen of Troy: "A shudder in the loins engenders there the broken wall, the burning roof and tower and Agamemnon dead."
	en.wikipedia.org /wiki/Loin (133 words)

	Loin Glossary Term
		The beef loin, which includes the short loin and the sirloin, is located between the rib and round, providing cuts such as the tenderloin, steaks, and roasts.
		The pork loin, which does not include the spareribs/belly, is located between the shoulder and the ham.
		The loin of a lamb is located between the rib and the rear leg, providing cuts such as chops, roasts, medallions, noisettes and the "eye of the loin" (tenderloin).
	www.recipetips.com /glossary-term/t--33411/loin.asp (172 words)

	Value of Loin Primals
		Boneless loin, backribs and the tenderloin are considered premium pork cuts, suitable for ordering in a restaurant or serving to guests.
		The total loin contribution to hog value (both loins) using cutting style 1 is $49.40 for a 250-pounder and $58.70 for a 290-pounder.
		Size and quality of the loin muscle are very good indicators of the total value of a carcass, since the loin and ham weights are highly correlated.
	nationalhogfarmer.com /mag/farming_value_loin_primals/index.html (1108 words)

	Pork Loin - Rib Roast - The Virtual Weber Bullet
		This diagram shows how the whole bone-in loin is organized and explains the characteristics of the pork chops that come from it.
		The garlic and herb loin tasted a bit like prime rib, which was no surprise because the herbs are similar to those used on prime rib.
		I read about this approach to pork loin leftovers in a post on The BBQ Forum that was attributed to Ray Lampe, aka "Dr. BBQ".
	www.virtualweberbullet.com /porkloin1.html (2159 words)

	Pork Loin with Morel Stuffing
		To make a hole for stuffing that runs through center of pork loin, pat loin dry and, beginning in the middle of one end, with a long, thin, sharp knife make a lengthwise incision toward center of loin.
		Transfer loin to a flameproof roasting pan and roast in middle of oven for about 1 hour, or until a meat thermometer inserted in center of meat (but to the side of the stuffing) registers 160°F. Transfer loin to a cutting board and let stand 10 minutes.
		While loin is standing, on top of stove add lime juice to roasting pan and deglaze over moderate heat, scraping up brown bits.
	www.culinarycafe.com /Holiday_Favorites/Pork_Loin_Morel.html (364 words)

	Arista di maiale al forno - Roast Pork Loin
		Repeat this step a number of times until the loin is well seasoned.
		Place the loin, fatty side up, in a baking dish in a preheated oven at 350° along with the onion half used for applying herbs, 2 sprigs of thyme, the other sprig of rosemary and 2 Tbsp olive oil.
		Slice the pork loin and put it on a serving dish laying one slice up on another to make a row.
	www.cookingwithpatty.com /recipes/meats/RoastPorkLoin.php (299 words)

	Pork Loin Recipes
		Try something different for your next meal with these tasty recipes including honey-glazed pork loin with chunky applesauce or pork medallions with summer salsa.
		From glazed to stuffed pork loin recipes, any one is sure to please.
		Wind up a crisp autumn day by grilling this luscious honey-orange glazed pork loin.
	www.bhg.com /home/Pork-Loin-Recipes.html (139 words)

	ROASTED PORK LOIN (Recipe) @ Emeril's dot com
		Preheat the oven to 400°F. Rub the olive oil over the pork loin, and season with the salt and pepper.
		Add the loin and sear, turning it to brown evenly on all sides, about 4 minutes per side.
		Carve the pork loin into 1/2-inch slices and serve with the sauce.
	www.emerils.com /recipes/by_name/roasted_pork_loin.html (261 words)

	Hormel Foods - Glossary - Pork Loin
		The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.
		Thinly sliced, dried pork loin is served as a luncheon meat, an appetizer with cheese, or eaten as a side dish flavored with a topping of olive oil.
		The pork loin primal cut can be purchased whole and then cooked whole or it can be cut down into sub-primal and retail cuts.
	www.hormel.com /kitchen/glossary.asp?id=37502&catitemid= (347 words)

	RAISIN CHALLAH AND APPLE STUFFED PORK LOIN (Recipe) @ Emeril's dot com
		Continue cutting the loin in a circular pattern, until the loin is able to be rolled out into a rectangle and is about 1/2-inch thick.
		Roll the pork loin and the stuffing, jelly-roll style, being careful that the stuffing does not ooze out of the ends.
		Secure the loin with butcher's twine at 1 1/2 to 2-inch intervals and rub with 2 tablespoons olive oil. Place the loin in a small roasting pan.
	www.emerils.com /recipes/by_name/raisin_challah_and_apple_stuffed_pork_loin.html (431 words)

	Pork Loin Braised in Wine and Red Peppers Recipe
		Remove from the fridge and let the loin rest on top of the counter to come down to almost room temperature before browning.
		Add in the pork loin and brown on all sides (this should take about 10-15 minutes) remove to a plate.
		Add in the browned pork loin (fat side-up) and all the drippings from the plate; bring to a boil.
	www.recipezaar.com /144775 (628 words)

	Arrosto di Maiale -- Pork Loin Roast Recipe - Italian Food
		This pork loin recipe is marvelous with fresh herbs and wine.
		Cover the entire loin, rubbing the mixture in, until you use all the mixture.
		Remove the pork loin and let it rest for 5-10 minutes before slicing.
	www.bellaonline.com /articles/art25378.asp (229 words)

	ROAST PORK LOIN WITH GRAPEFRUIT Recipe at Epicurious.com
		In a roasting pan toss the onions and the garlic with the oil, add the pork loin, and season it with salt and pepper.
		Cut away the zest, pith, and membranes from all 3 grapefruit with a serrated knife and, working over a bowl to catch the juice, cut the flesh into sections, reserving the juice.
		I used a bone in pork loin roast which I think makes for a more flavorful meal, but otherwise followed the complete recipe, including the fruit.
	www.epicurious.com /recipes/recipe_views/views/11743 (580 words)

	MORTADELLA-STUFFED PORK LOIN WITH ROSEMARY ROASTED POTATOES Recipe at Epicurious.com
		Starting at inside edge of flap, make a long cut lengthwise down side of loin with a very sharp boning or paring knife, stopping 1 inch from bottom (this is beginning of spiral).
		Turn knife parallel to bottom of loin and begin to cut your way inward (parallel to bottom), keeping thickness of meat as even as possible, using your other hand to gently lift and pull top portion of meat away from knife, until loin is 1 long flat piece of meat.
		I used a 2-lb loin and halved the rest of the ingredients.
	www.epicurious.com /recipes/recipe_views/views/107808 (1025 words)

	Herb, Garlic and Bacon Pork Loin - All Recipes - Pork
		Rub the pork loin with olive oil and place in a roasting pan.
		Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned.
		Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce
	pork.allrecipes.com /az/90325.asp?rss=3 (153 words)

	loin - The Oxford Pocket Dictionary of Current English - HighBeam Research (Site not responding. Last check: 2007-10-30)
		loins) the part of the body on both sides of the spine between the lowest (false) ribs and the hipbones.
		the region of the sexual organs, esp. when regarded as the source of erotic or procreative power: he felt a stirring in his loins at the thought.
		∎ (loin) a large cut of meat that includes the vertebrae of the loins: loin of pork with potatoes.
	www.highbeam.com /doc/1O999:loin/loin+.html?refid=holomed_1 (128 words)

	Sicilian Stuffed Loin of Pork
		Use a sharp knife to slice the pork loin in half lengthwise, without cutting all the way in half.
		Place a line of the stuffing down the length of the loin, then fold loin over to cover the line of stuffing.
		Tie the loin with cotton string and cook for one hour in a 350 degree oven.
	www.supermarketguru.com /page.cfm/9927 (400 words)

	Allrecipes \| Cook's Encyclopedia \| loin
		Depending on the animal, the loin comes from the area on both sides of the backbone extending from the shoulder to the leg (for pork) or from the rib to the leg (in beef, lamb and veal).
		Beef loin is divided into SHORT LOIN and SIRLOIN.
		In general, the loin is a tender cut that can be butchered into chops, steaks and roasts.
	allrecipes.com /advice/ref/ency/terms/7276.asp (96 words)

	Amazon.com: loin (Site not responding. Last check: 2007-10-30)
		Let your loins be girded about, and your lights burning.Luke xii.
		In the Loins of Adam: A Historical Study of Original Sin in Adventist Theology by Edwin Zackrison (Paperback - Mar 2004)
		Loin des forets.: An article from: World Literature Today by John L. Brown (Mar 22, 1998)
	www.amazon.com /s?ie=UTF8&search-alias=aps&keywords=loin&page=1 (306 words)

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