What’s the Difference?
Tenderloin vs. loin. Don’t let the names confuse you – these are two different cuts of meat. Two delicious cuts of meat, if we do say so ourselves. Learn the difference and the next time you’re standing at the meat case, you’ll be armed with the knowledge to make an informed decision.
What’s a Pork Tenderloin?
The tenderloin comes from the full pork loin, which is located along the pig’s back (see below). As the name suggests, the tenderloin is one of the most tender cuts of pork. Typically, tenderloin weighs between ¾ and 1½ pounds, which is enough to feed three or four people.
There are a few ways to prepare pork tenderloin. It tastes great roasted, grilled or even sautéed. Sometimes, you’ll see it cut into medallions, which means the cooked tenderloin gets sliced crosswise, like a loaf of French bread.
Looking for a go-to pork tenderloin recipe? We’d suggest our Cuban Pork Tenderloin.
What’s a Pork Loin Roast?
The loin roast comes from the loin as well, but it’s a much bigger piece. You’ll find it between the shoulder of the pig and the beginning of the leg. At the store, you’ll see it boneless or with the bone in. When the bone is left in, the loin roast tends to be juicier and more flavorful, but it can also be much harder to carve.
Loin roasts are delicious when brined or rubbed with spices and barbecued over indirect heat. Pork loin roasts should not be braised or stewed because they have a tendency to lose tenderness and fall apart when cooked using moist heat.
If you’re ready to cook a loin roast for yourself, try this Orange Pomegranate Rosemary Pork Roast.
No matter what cut of pork you choose, remember it should always be cooked to an internal temperature of 145 degrees F.
See more pork tips.