What’s the main difference between pork loin and pork tenderloin?
Pork loin is a term used to describe the cut of pork where the loin meets the shoulder.
Pork tenderloin is a specific part of the pork loin and may also be called pork fillet, pork steak, or pork filet. In terms of a specific muscle, pork tenderloin comes from the group of muscles underneath the spinal column.
Pork tenderloin is considered a premium cut of pork due to the lack of fatty tissues, giving a much leaner and firm meat. It has a milder flavor than pork loin, but is still succulent and tender.
The tenderloin muscle is one of only two muscles that do not come into contact with the backbone, making it – by default – the leanest of the pork cuts.
The tenderloin can be cooked in a variety of ways, including roasting, braising, grilling, and sauteing.
For dishes that require a regular shape like rolling or stuffing, the tenderloin comes at a premium price.
Can you substitute pork loin for tenderloin?
The two cuts are similar in taste and texture, but have different levels of tenderness.
Pork loin is the leanest cut of pork. It is also leaner than 99% of the meats in the USDA meats database. This makes the pork loin the most popular cut of pork for roasting, grilling, fileting, and cubing.
Pork tenderloin is the least tender cut of pork, but is also the leanest. It is a long cylindrical muscle that lies beneath the shoulder blade and is parallel to the spine.
This muscle is very lean with a flat band of fat going along its top. It is the most tender part of the pig because it doesn’t move much. Therefore, it doesn’t develop much connective tissue.
You can substitute pork loin with pork tenderloin in recipes. But remember that your recipe will produce a different texture and taste if you substitute pork loin with tenderloin.
All about pork loin
Pork loin is a lean cut of meat with a mild flavor. Although pork loin is a versatile item in the kitchen it’s probably best suited for long braising or slow cooking.
Loin chops are the most popular cut of pork loin and are suitable for grilling.
The cut is easy to cook using direct heat at medium-high temperatures. Cook them either on top of the stove or in an open grill. Both ribs and chops are usually available in supermarkets.
However, not everyone knows that there is a variation to pork loin: pork loin roast. It’s also called pork loin cylinder, pork loin, loin roast or pork loin roast.
A pork loin roast is a boneless, rolled cut of pork loin. It’s rolled up with the exposed side of the skin on the outside.
As a result, these roasts often require a longer cooking time and more moisture to avoid drying out. The traditional method for cooking a pork loin roast is by braising or slow roasting.
Roasting a pork loin is possible but can be tricky. The meat should be sliced thin to avoid overcooking by the time the center is cooked through.
Where the pork loin is cut from
The pork loin is cut from the back of the pig where the most amount of meat is. It sticks out from the chest to the back of the pig and contains the spinal column and that is actually where the word “loin” is derived. The “loin” is also found in other cattle and sheep.
The loin contains the most amount of muscles in the pig and is valued for the tenderness of pork dishes that use this cut.
The loin from the pig usually has two muscles, one is the Meat loin which is further divided into four sub muscles, while the other is the Back loin which is divided into three.
Defining characteristics of pork loin
Pork loin is cut from a pig that is less than 18 months old. The cut is most often sold fresh, and it is roasted whole. This cut has nearly no fat, which means it does not need to be trimmed like some other cuts of pork.
Traditionally, pork loin is roasted whole, or it is cut into 1 inch chops. With a small layer of fat, most pork loin is roasted on high heat rather than being boiled in liquid.
Cooking methods
What is the tastiest way to cook pork loin? With pork loin, you can either sear, roast, or grill it.
Sear
Sear pork loin is a fast cooking process. You can simply heat up olive oil in your pan on medium heat and transfer the pork loin in.
Let it brown for a couple of minutes, and then flip its sides and roast it until it’s done.
Roast
When roasted, the fat cap on top of the loin cooks first with the meat below. As a result, you can expect the fat cap to be well-browned, while the meat inside will be very pink.
You can turn the meat halfway through the roasting process if you want them both browned equally. A simple thermometer can help you to tell if the meat is done.
Grill
The ideal way to grill pork loin is to use indirect heat.
This means you do not cook the pork loin directly above the flame. Instead, you place the pork loin off to the side of the flame. This will ensure that your cooking results in a juicy meat and not rather well done.
You can also cook the pork loin using direct heat, but do so for brief periods.
Pork loin recipes
It’s a common misconception that pork loin and pork tenderloin are the same cut of meat. On the contrary they are completely different cuts.
Pork loin is usually a part of the ribcage and sometimes also includes the neck and belly. The average weight of one pork loin is about 8 kg, has a length of about 40 cm and has a fat content of 25-30%. Pork loin has many different varieties: pork loin chops, pork loin roast, pork loin medallions and others.
Pork tenderloin, on the other hand, is a part of the rump and the leg and is usually boneless. The average weight of pork tenderloin is about 1.5 kg, has a length of about 15cm and has a fat content of 8-10%. Veal and pork tenderloin products are a must in a gourmet kitchen.
All about pork tenderloin
The tenderloin is the pork rear end cut which is found below and slightly behind the ribs and behind the shoulder. The pork tenderloin is an exceptional meat that is very lean which makes it very good for health purposes. It is also very deliciously exceptional. It is not very hard and not very soft. It is also well known for its cooking benefits hence it is a widely used meat. For most people this meat is best to be made in the form of a simple meal or cooked in a number of ways. It can be cooked in different ways such as baking, broiling, sautéing, or just plain grilling which makes it easy to serve. When dealing with tenderloin meat it is usually a good idea to get quality pork tenderloin.
Where it’s from
Pork Loin has the highest amount of fat and has a less distinct taste. It comes from nearer the pig’s rump and is often sold as fresh pork.
Pork Tenderloin comes from the part of the pig where the loin attaches to the ribs. It has a high fat content but is very tender. It does not include the bone and can be sold as fresh or frozen.
Defining characteristics
The pork loin is a cut of meat from the back or the middle of the pig. In this cut, you’ll find what is known as the loin eye muscle that can be divided in the three parts: the pork loin, the pork tenderloin and the pork loin butt.
A large pork loin is the pork loin butt section. It is also known as pork butt or Boston butt. This large Boston butt is cut into two or sometimes three pieces. This allows for easier transportation and they can also be easily cooked in a slow-cooker, oven or smoker.
The pork tenderloin is a small muscle that extends from the back of the pig between the last rib and the pelvis. It has a slight curve that resembles that of the human spine. The tenderloin is mostly attached to the vertebrae and the pelvic bone. The part of the tenderloin that is attached to the vertebrae is the most valuable, which is called the fillet.
Pork loin and pork tenderloin are two very different cuts of meat. Pork loin is relatively lean and tough, while pork tenderloin is very tender and delicious.
Cooking methods
What is the tastiest way to cook pork loin? With pork loin, you can either sear, roast, or grill it.
Sear
Sear pork loin is a fast cooking process. You can simply heat up olive oil in your pan on medium heat and transfer the pork loin in.
Let it brown for a couple of minutes, and then flip its sides and roast it until it’s done.
Roast
When roasted, the fat cap on top of the loin cooks first with the meat below. As a result, you can expect the fat cap to be well-browned, while the meat inside will be very pink.
You can turn the meat halfway through the roasting process if you want them both browned equally. A simple thermometer can help you to tell if the meat is done.
Grill
The ideal way to grill pork loin is to use indirect heat.
This means you do not cook the pork loin directly above the flame. Instead, you place the pork loin off to the side of the flame. This will ensure that your cooking results in a juicy meat and not rather well done.
You can also cook the pork loin using direct heat, but do so for brief periods.
Pork tenderloin recipes
Pork loin is one of the less popular cuts but it is surprisingly versatile. It is evenly marbled with fat and soft, so it is a well-liked cut among most people.
The tenderloin is the smaller, tapered end of the loin, hence the name. Tenderloins are sold individually or as a portion in a package of multiple tenderloins. They are the tenderest of the loin cuts, and the smaller size makes them easy to prepare for the home cook.
The tenderloin is tender and very lean. It is most often roasted whole, but it can become dry and tough if overcooked. Grilling is the best way to keep the tenderloin moist and prevent it from drying out.
Roast pork tenderloin whole, with the fat trimmed, and tie it so it cooks evenly. A sprig of herb such as rosemary or thyme, tucked into the interior cavity and rubbed onto the exterior, offers extra flavor as the roast cooks.
Prop the tenderloin roast so it is fully and evenly roasting. If you’re using the oven, the roasting pan should be large enough to allow the roast to lie flat. If the roast is too big, cut it into smaller pieces.
Wrapping it up
A tenderloin is a piece of meat from the pig and it is actually composed of two muscles, the longissimus dorsi muscle and the spinalis dorsi muscle.
The tenderloin is different from the loin and is mostly considered part of the loin. The difference between pork tenderloin and loin usually has to do with the fat content. The tenderloin has a higher fat content, which makes it taste better, but also makes it more expensive.
Now, let’s get back to the main question at hand.
Safe Internal Temperature for Chicken
Turkey, Pork and Beef.
The Food and Drug Administration put together a great reference table summarizing safe internal temperatures for various meats.
This table can be used to gauge the safe cooking temperature for a wide variety of cuts of beef, pork and poultry.
To be extra-safe, make sure you thermometer is placed in the thickest part of the meat and aimed at the center for the most accurate reading.
The table below shows the safe internal temperatures, as recommended by the FDA, that food should be cooked to reach to ensure maximum food safety.
The meat should ideally NOT be pink or red inside but completely brown and cooked through.
Safe internal cooking temperatures for food:
- Beef Source Food Temperature (°F)
- Steak (rib, ribeye, sirloin, T-bone, porterhouse, tenderloin) Turned off Heat 145
Steak (roasts, pot roast, rib pot roast, prime rib, etc.) 150
Veal Source Food Temperature (°F)
Veal Steak, Roast or Chops 160.
Whole Cuts of Fresh Pork Source Food Temperature (°F)
Chops (rib, ribeye, loin) 145.