Despite what you might think, “What is the difference between pork loin and pork tenderloin?” is not a trick question. Although they sound incredibly similar, pork tenderloin and pork loin are actually very different cuts of meat.
Cuts of Pork
In the simplest version of a primal cuts of pork diagram, you’ll see just four different cuts: pork shoulder (also called pork butt); pork loin (think of this as the back of the pig); pork belly (pretty self-explanatory); and pork leg (which is better known as ham).
These four primal cuts can then be broken down into more specific parts. For instance, pork chops are often cut from the pork loin. A rib chop comes from the part of the loin that includes the ribs, as you might have guessed.
In the grocery store, when you see an intact pork loin, it will be a a wide, flat, rectangular cut of pork, usually sold as either a boneless roast or bone-in roast. It’s very lean, so you shouldn’t cook it at high temperatures or it will dry out. When you cook it right, at a low temperature and for not too long a time, pork loin is very tender. The center cut portion of the pork loin is the leanest (and most expensive) cut of meat from the pig. You may also see pork sirloin, which is a cut that comes from farther back near the hips, and is not very highly regarded.
Pork tenderloin, on the other hand, is a much smaller cut of meat. The pork tenderloin is a long, thin cut of pork (only about two inches wide) that is a muscle underneath the backbone of the pig, and has very little marbling.
Can You Substitute Pork Loin for Pork Tenderloin?
No. 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.
Whether you’re looking for pork tenderloin or pork loin, the bottom line is that you will have a delicious meal awaiting you as long as you choose a cooking method appropriate to the specific cut you choose. Take a peek at these seven recipes for pork loin and pork tenderloin that won’t disappoint.
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 Pork Loin with Roast Paprika recipe.
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 Pork Tenderloin with Garlic and Herbs recipe.
This pork roast is a real showstopper: the butterflied pork loin 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 for only about an hour. Let it rest for 20 minutes to ensure it’s juicy, then slice it open to reveal spirals of tender meat and flavorful stuffing. Get our Fennel-and-Prosciutto-Stuffed Pork Loin Roast recipe.
This is a great combination of fruit (peach jam) and spice (garlic) mixed with some bourbon, lemon juice, salt, and pepper. Get the Bourbon Peach Pork Tenderloin recipe.
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.
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 Pancetta Wrapped Pork Tenderloin recipe.
If you’re often short on time to spend actively making dinner, this recipe is magic—the glaze is made from brown sugar, cumin, garlic powder, chili powder, salt, pepper, and chicken broth and reduces itself after hours of slow cooking in the Crock-Pot. Be sure to choose a pork loin with a visible fat cap so the meat stays moist. Get our Crock Pot Balsamic Pork Loin Roast recipe.
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