{"id":20856,"date":"2023-11-22T16:20:36","date_gmt":"2023-11-22T16:20:36","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=20856"},"modified":"2023-11-22T16:20:39","modified_gmt":"2023-11-22T16:20:39","slug":"pork-loin-vs-tenderloin","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/pork-loin-vs-tenderloin\/","title":{"rendered":"Pork Loin vs. Tenderloin: Complete Guide"},"content":{"rendered":"\n

Pork loin and pork tenderloin are different cuts of meat, although both are taken from the loin muscle of the pig. Pork tenderloin is a boneless, thin strip of meat that runs along the spine of the pig<\/a>. Pork loin runs from the center of the pig to its back end. Pork loin is larger and cheaper than tenderloin. The cooking techniques for these two popular cuts are very different.<\/p>\n\n\n\n

Pork loin and pork tenderloin are weeknight dinner staples at my place. They’re tasty. They’re economical. They readily absorb flavors of smoke, marinades, rubs, and more. I can’t get enough of these cuts of meat!<\/strong><\/p>\n\n\n\n

I’ll cover all the differences between pork loin and pork tenderloin in this article. I’ll also drop some pork loin recipes, my favorite cooking methods, and more. Let’s go!<\/p>\n\n\n

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Pork Tenderloin 101<\/h2>\n\n\n\n

Pork tenderloin is a long, thin strip of pork. It’s a boneless cut that’s harvested from the backbone of the pig. Tenderloin is dark pink or red in color. They typically weigh about one pound. It’s a delicate muscle, which makes it an extra lean cut. There is very little marbling on a tenderloin. This lean and tender cut is also called pork filet.\u00a0<\/p>\n\n\n\n

Since this muscle gets so little movement, it is very tender. In fact, it’s also known as a “pork filet.” Sound familiar? It’s the same muscle that is prized on cows for divinely tender filet mignon (it’s also called a tenderloin on a steer). <\/strong>You’ll pay big bucks for beef tenderloin. Pork tenderloins are a steal by comparison.<\/p>\n\n\n\n

Pork tenderloin is typically sold with two tenderloins in a pack in America. Often, it is available in a bag with marinade already in it, so all the hard work is done for you. Pre-marinated tenderloins are ready to go.<\/p>\n\n\n

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Pork Loin 101<\/h2>\n\n\n\n

Pork loin is much larger than tenderloin, and it’s rectangular.<\/strong> It’s pale pink in color. It has a thin fat cap on it. I like to trim the fat to 1\/4″ thick before cooking the loin. Loins are heftier than tenderloins, weighing between four and five pounds on average. Pork chops and pork loin chops come from the loin.<\/p>\n\n\n\n

Pork loin is typically sold as boneless pork loin here in the US, although you can occasionally find bone-in loins. Outside of the fat cap, this cut has very little fat.<\/p>\n\n\n\n

Loin is tender, but not as tender as tenderloin. You can absolutely substitute pork loin for tenderloin – it’s cheaper – but I prefer tenderloin. <\/strong>And unless the loin is cut into smaller pieces, you’ll need to cook it differently than tenderloin.<\/p>\n\n\n\n

It’s also sold as pork center loin roast, pork loin center cut, and center cut pork roast. A pork center rib roast and pork loin rib half have the ribs attached.<\/strong><\/p>\n\n\n

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How to Cook Pork Tenderloin?<\/h2>\n\n\n\n

Tender cuts like tenderloin have a mild flavor. Quick cooking over medium to high heat is the name of the game with tenderloin.<\/strong> The low-fat content makes it a prime candidate for marinades, fats like olive oil, or a tangy glaze. You are welcome to try any method that will add different flavors.<\/p>\n\n\n\n

Pork tenderloin has a silverskin that you’ll want to remove. It’s a thin, white, papery membrane. Grab it with two fingers and pull away in a sheet, or use a paring knife if you need to. Here’s a video if you’re stuck.<\/p>\n\n\n\n

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