Rub the loin with olive oil, and season with salt and pepper.
The imperial favorites, among them the sleek-jowled padre recommended by loin, seconded her intention.
The rib is the cut between the loin and chuck, and contains the best roasts.
The loin also can be boned entirely, stuffed or not, as preferred, the flap end folded and fastened over the fillet portion.
The ribs and the loin cut in one piece are shown in Fig. 18.
The main and most useful portion of the corset was a zone, or loin band.
Pork steaks or chops should be taken from the neck, or the loin.
loin de la cour, loin du souci—Far from court, far from care.
Then put in some bits of loin of pork cut into dice and some bits of lean ham.
The men wear only loin cloths and often carry a large straight knife suspended by a leather belt strapped round the chest.
early 14c., "side of the body of an animal used for food," from Old French loigne "hip, haunch, lumbar region," from Vulgar Latin *lumbea, from *lumbea caro "meat of the loin," from fem. of *lumbeus, adjective used as a noun, from Latin lumbus "loin" (see lumbago).
Replaced Old English lendenu "loins," from Proto-Germanic *landwin- (cf. German Lende "loin," Lenden "loins;" Old High German lenti, Old Saxon lendin, Middle Dutch lendine, Dutch lende, Old Norse lend).
The Latin word perhaps was borrowed from a Germanic source. In reference to the living human body, it is attested from late 14c. In Biblical translations, often used for "that part of the body that should be covered and about which the clothes are bound" (1520s). Related: Loins.
The part of the body on either side of the spinal column between the ribs and the pelvis.