Although they sound incredibly similar, pork tenderloin and pork loin are actually very different cuts of meat. The pork loin is a cut from the part of the pig’s back above the rib cage and is very lean (you shouldn’t cook it at high temperatures because it will dry out). A pork loin is available as a boneless roast or a bone-in roast and is very tender—often pork loins are sold as whole roasts and are tied up in a circular fashion before cooking. The center portion of the pork loin is the leanest (and most expensive) cut of meat.
Pork tenderloin, on the other hand, is only about two inches wide and is a much smaller cut of meat. The pork tenderloin is a long, thin cut of meat that is a muscle underneath the backbone of the pig. Pork tenderloin and pork loin are not easily substituted in recipes—if you’re looking to cook a pork tenderloin recipe, the timing and heat indications will be inaccurate for a pork loin (and vice-versa). Pork tenderloin is long, round, and thin, while pork loin is a flat, rectangular cut of meat that is much wider.
Whether you’re looking for pork tenderloin or pork loin, the bottom line is that you will have a delicious meal awaiting you—take a peek at these seven recipes for pork that won’t disappoint.
Pork Loin with Roast Paprika
This pork loin is seasoned with sweet and hot Spanish paprika and covered in a garlic paste made from 10 cloves of garlic, water, and kosher salt. Cover the pork loin evenly in the paste and make sure to be patient while marinating. Get the recipe.
Pork Tenderloin with Garlic and Herbs
Thyme, lemon juice, garlic, and olive oil make for a simple marinade that goes well with the side dish of your choice. Bake the roast for about 45 minutes per pound. Get the recipe.
Fennel-and-Prosciutto-Stuffed Pork Loin Roast
This pork roast is a real showstopper and the butterflied roast is rolled into a tight cylinder (filled with fennel and prosciutto) that is tied and then cooked in the oven at 375 degrees Fahrenheit. Get our Fennel-and-Prosciutto-Stuffed Pork Loin Roast recipe.
Bourbon Peach Pork Tenderloin
This is a great combination of fruit (peach jam) and spice (garlic) mixed with some bourbon, lemon juice, salt, and pepper. Get the recipe.
Cuban Rotisserie Pork Loin
Our recipe for Cuban pork loin is all about the marinade—freshly squeezed orange and lime juice, oregano, olive oil, and 12 garlic cloves are mixed together for a zesty marinade that gets better every hour you let it sit. Get our Cuban Rotisserie Pork Loin recipe.
Pancetta Wrapped Pork Tenderloin
You know what tastes great with pork tenderloin? More pork! This pancetta-wrapped recipe is packed with flavor and seasoned with fresh thyme, rosemary, salt, and pepper. Get the recipe.
Crock-Pot Balsamic Pork Loin Roast
If you’re running short on time, this recipe is magic—the glaze is made from brown sugar, cumin, garlic powder, chili powder, salt, pepper, and chicken broth and reduces slowly after hours of cooking in the Crock-Pot. Get our Crock Pot Balsamic Pork Loin Roast recipe.
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