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Pork loin roast substitutes

Pork loin roast is the traditional name in United States. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.

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Substitutes for Pork loin roast that can be delivered rather than hunted down at a counter.

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United States

Pork tenderloinapproximate

Both are lean pork cuts from the back but the tenderloin is far smaller, more tender, and cooks much faster — they are not interchangeable in recipes without adjustment.

Germany

Kasslerclose substitute

Same anatomical cut — Kassler is the brine-cured, cold-smoked form of the fresh pork loin. Anglo-American "Canadian bacon" is similar in concept (cured loin) but is fully cooked rather than smoke-cured.

United Kingdom

Back baconclose substitute

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.

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