Before you go shopping for pork, it’s helpful to know some basic facts about it and the raw cuts that are used to make the retail cuts. Buying and cooking today’s lean pork chops or tenderloins can be a challenge. Also, there are a lot of different cuts of pork in the market, and many of them are sold under different names. Pork labels can also be confusing. Our retail cuts chart will help you understand shopping for pork, cut by cut.
Pork tenderloin is a popular, lean cut of meat with a delicate flavor. But do you know exactly where on the pig this tasty cut originates from? In this article, we’ll take a closer look at pork tenderloin and clear up the mystery of what part of the pig it comes from.
Pork tenderloin is a long, slender cut of meat that weighs around 1 to 2 pounds. It has very little fat or connective tissue, giving it an inherently tender texture. When cooked properly, pork tenderloin is succulent and juicy with a mild, slightly sweet pork flavor.
Whole pork tenderloins are sometimes roasted for special occasions. More often, tenderloins are cut crosswise into medallions, pan-seared, grilled or baked. Their uniform shape makes pork tenderloin medallions ideal for stuffing, pounding for cutlets, or threading onto skewers. Ground pork tenderloin can be used to make lean burgers or sausage.
With just a small amount of seasoning pork tenderloin offers a quick and easy dinner option. Marinades and spice rubs enhance its flavor. Pair tenderloin medallions with a pan sauce chimichurri or even just a splash of balsamic vinegar to add excitement.
Pinpointing the Origins of Pork Tenderloin
So which specific part of the pig does pork tenderloin come from? To find out let’s take a closer look at pork anatomy.
There are four main sections, or primal cuts, on a pig the shoulder, loin, belly and leg. Pork tenderloin is located within the loin primal The loin runs along the back of the animal, just beneath the spine.
More precisely, the tenderloin muscle connects to the inside of the backbone in the loin region. It’s positioned next to the spine and runs nearly the entire length of the loin.
Pork tenderloin is one of the longest single muscles on a pig. This elongated shape accounts for its characteristic long, thin profile. Other muscles in the loin region surround the tenderloin on the outer sides.
When the loin section is removed from the carcass, the tenderloin can be easily peeled away in one whole piece. This makes it convenient to remove and separate. The tenderloin’s position nestled next to the backbone also means it gets little exercise, keeping the meat exceptionally tender.
Differences Between Pork Tenderloin and Pork Loin
Pork tenderloin shouldn’t be confused with pork loin. While they come from the same primal cut, these two cuts actually originate from different muscles.
Pork loin refers to meat from the outer muscles that run along either side of the backbone in the loin region. This includes the top loin muscle beneath the spine as well as the sirloin muscle down lower.
Since pork loin encompasses several larger muscles, it has a wider, flatter shape compared to the long cylindrical tenderloin. Pork loin is also sometimes sold with the bone still attached. Pork chops and roasts come from the loin.
While pork loin tends to be slightly less tender than the tenderloin, it can still produce exceptionally juicy and flavorful roasts and chops when cooked properly. Searing and then finishing in the oven is a great technique for pork loin roasts.
Buying and Preparing Pork Tenderloin
When purchasing pork tenderloin, choose cuts that are pink with white marbling and no brown spots. Plan on 3⁄4 to 1 pound per person. Let tenderloins sit at room temperature for 30 minutes before cooking for the most even results.
Before cooking, season or marinate pork tenderloin all over. Use a meat mallet to gently pound medallions to an even thickness if desired. Cook quickly by grilling, broiling, sautéing, or roasting at 400°F to an internal temperature of 140-145°F. Allow to rest for 5-10 minutes before slicing.
Some delicious ways to prepare pork tenderloin include:
- Maple Dijon Baked Tenderloin
- Brown Sugar Bourbon Glazed Tenderloin
- Chili Lime Grilled Tenderloin
- Parmesan Crusted Tenderloin Medallions
- Tenderloin with Apple Chutney
With just a bit of creativity, pork tenderloin can be transformed into impressive yet easy entrées. Its mild flavor also makes it very versatile.
The Takeaway
Hopefully this clears up any confusion over what part of the pig pork tenderloin comes from. While it shares the loin primal with pork chops and roasts, tenderloin is actually its own distinct long, slender muscle that runs next to the backbone. Knowing exactly where your food comes from helps you be an informed shopper. So next time you buy pork tenderloin, you’ll know how this lean, tender cut fits into pork anatomy.
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Primal Cuts of Pork
Four different cuts of pork are sold at the wholesale level. The butcher will make the retail cuts that you bring home from the market from these first cuts, which are called primal cuts in the business. This usually happens at a meatpacking plant in the Midwest, but it can also happen at your market.
Shoulder: Cuts from the top part of the shoulder, which is called the “blade shoulder,” are full of fat and connective tissue, which makes them perfect for slow cooking methods like braising, stewing, or grilling. A little less expensive are cuts from the arm, or picnic shoulder, than those from the blade area. Other than that, they’re pretty much the same.
Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.
Leg: The rear legs are often referred to as “ham. ” This primal cut is sold as large roasts and is available fresh or cured.
Side/Belly: The underside is the fattiest part of the animal and is the source of bacon and spareribs.
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Before you go shopping for pork, it’s helpful to know some basic facts about it and the raw cuts that are used to make the retail cuts. Buying and cooking today’s lean pork chops or tenderloins can be a challenge. Also, there are a lot of different cuts of pork in the market, and many of them are sold under different names. Pork labels can also be confusing. Our retail cuts chart will help you understand shopping for pork, cut by cut.
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FAQ
Which is better, pork loin or pork tenderloin?
Where is pork tenderloin on a pig?
What is another name for pork tenderloin?
What is a pork tenderloin?
Pork tenderloin is a lean, boneless cut of meat that comes from the loin of the pig. It is also known as pork fillet or pork tender. This cut is always sold whole and averages about one pound. It comes from the same place as pork chops and, as its name implies, is the most tender cut of pork.
What is the difference between pork tenderloin and pork loin?
Pork tenderloin is a long and narrow cut of meat that is boneless and comes from the muscle that runs along the backbone of the pig. On the other hand, pork loin is wider and flatter, and can be boneless or bone-in. Pork loin comes from the back of the pig.
Where does pork tenderloin come from in the pig?
Pork tenderloin comes from the muscle that runs through the central spine of the pig. It is the most tender portion of the pig, and the pork flavor is more mild. The tenderloin is long and thin, and this cut makes for an extremely delicious meal.
Which cut of pig is a tenderloin?
The loin is a leaner cut that includes the tenderloin, which is the most tender part of the pig due to its lack of use for locomotion. The side/belly is where bacon comes from, while the leg is often used for ham. It’s important to pay attention to the specific cut of pork you have when choosing the best preparation methods.