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Pork loin is obtained when the meat is separated from the ribs by cutting at the level of the sixth lumbar vertebra. In elongated form, it is one of the most prized pieces of pork. Being close to the shoulder makes this meat very tasty and tender. We can find it both dry and marinated. Properties and benefits: Pork loin is low in fat and calories. It is a source of potassium, iron, zinc, magnesium, and selenium, which helps control the thyroid. It has a high sodium content, so people with hypertension should control their consumption. It is rich in antioxidants and thanks to its B-group vitamins, it helps control stress and depression. Nutritional value per 100 grams: Calories 242 Total fat 14 g Cholesterol 80 mg Sodium 62 mg Potassium 423 mg Carbohydrates 0 g Proteins 27 g Storage and tips: In the refrigerator, it lasts for 2 to 3 days. Before cooking it, it should be taken out one or two hours in advance. Recipe and uses in the kitchen: Pork loin is one of the parts that gives the most headaches when cooking it to the right juiciness. It is ideal to cut thick steaks so that when we cook it, the interior remains juicy and not dry. And when cooking it on the grill to keep it juicy, it is first seared on both sides so that the juices come out, and then the heat is lowered to finish cooking it on the inside. Turn off the heat just before it finishes cooking and let it finish on its own.