Pork Loin

Pork loin is the leanest cut on the animal, cut from along the back. It cooks fast and turns tough fast too, so a short sear or quick stir-fry suits it better than a long braise. Slice it thin for a stir-fry, or keep it whole for a roast finished with a meat thermometer rather than guesswork. Pull it off the heat at around 63 degrees Celsius internal and let it rest, since carryover heat finishes the job.