Same anatomical primal — back bacon is the cured (and usually smoked) form of the fresh pork loin, with attached belly. Cure changes the texture and flavour profile fundamentally.
Translation takeaway
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
Keep Back bacon and Pork loin roast together in your notebook.
Names by country
| Country | Back bacon | Pork loin roast |
|---|---|---|
| 🇺🇸United States | Canadian bacon | Pork loin roast |
| 🇬🇧United Kingdom | Back bacon | Pork loin |
| 🇫🇷France | — | Longe de porc |
| 🇪🇸Spain | — | Lomo de cerdo |
| 🇦🇷Argentina | — | Lomo de cerdo |
| 🇲🇽Mexico | — | Lomo de cerdo |
| 🇵🇹Portugal | — | Lombo de porco |
| 🇧🇷Brazil | — | Lombo suíno |
| 🇮🇹Italy | — | Lombata di maiale |
| 🇩🇪Germany | — | Schweinerücken |