Pork loin is a premium cuts of pork. This section of the pig contains no fat or muscle, resulting in a very lean, tender cut. Due to its lack of fat, the loin can be at risk of drying out so it is commonly sold as a skin-on roasting joint, which gives it a protective layer of fat, or sometimes on the bone (as a rack of pork), which also helps keep the meat succulent. Simply score the fat and rub oil and salt into the fat for a crispy tasty finish. There are also a wide range of dry rubs you can make or buy to add to the pork to enhance flavour. One thing to watch is not to over cook as it will dry out.
Check out this recipe form Bord Bia