When it comes to pork cuts, two popular options are pork loin and pork tenderloin. While they may sound similar, they are distinct cuts of meat with unique characteristics. It’s important to know the difference between pork loin and pork tenderloin so you can pick the right cut for your recipe and get perfect results every time. This blog post will talk about the main differences between these cuts and give you tips on how to cook them perfectly.
The key distinction between pork loin and pork tenderloin lies in their location within the pig. Both cuts come from the back of the animal, but they come from different places, so their size, texture, and taste are different.
The back of the pig, specifically the area between the shoulder and the start of the leg, is where pork loin comes from. It is a versatile and tasty cut. It is known for its juicy and tender meat, making it a favorite for various culinary applications.
Pork tenderloin is a lean and tender cut that comes from a different part of the pig. A lot of people like it for quick and easy meals because it has a delicate texture and soft flavor.
If you’ve ever cooked pork tenderloin, you may have noticed that it’s usually sold in two separate pieces. This can seem a bit odd and leave you wondering why it doesn’t come as one solid cut of meat. After all, most other types of meat you buy at the grocery store are sold as a single slab or roast.
The reason behind this two-piece style has to do with the anatomy and shape of the pork tenderloin Keep reading to find out what’s behind this quirk in how the pork tenderloin is packaged and sold
First, let’s start with a quick overview of exactly what pork tenderloin is and where it comes from on the pig.
Pork tenderloin is a thin, tubular cut that runs along either side of the spine in hogs. It’s an extremely tender cut of meat due to the fact that these muscles don’t get much exercise, allowing the meat to stay supple and mild-flavored.
You may also hear pork tenderloin referred to as pork fillet or Gentleman’s Cut pork. It’s prized for its tenderness and ability to cook quickly since it is so lean and narrow.
Pork tenderloin is located beneath the loin muscle that runs along the pig’s back. It sits adjacent to the ribs, spine, and belly. This anatomically-central location is key to understanding why it tapers and comes in two pieces.
The Tapered Shape Dictates Two Pieces
Pork tenderloin has an elongated, tubular shape that tapers significantly at one end. This tapered shape occurs because the tenderloin muscle extends from the hip joint all the way to the shoulders of the pig.
At the wider end near the hind legs, the muscles are thicker since they need more strength and power to move the hip joint. As the tenderloin extends towards the front legs and shoulders, it gradually narrows since less strength is required for the shoulders.
This tapered shape means that if the tenderloin was left whole, the thinner end would overcook by the time the thicker end was done. To prevent this uneven cooking, butchers split the tapered tenderloin into two more uniformly-sized pieces.
Even Cooking and Portion Control
Cutting the pork tenderloin into two pieces allows for much more even cooking when roasting or grilling. Each piece will cook at roughly the same rate, preventing the thinner parts from drying out or the thicker sections being underdone.
Two pieces also provide better portion control for serving One whole tapered tenderloin can be difficult to carve and serve properly Having two separate pieces makes it easier to slice and plate nice medallions or strips of the pork.
For smaller households, two pieces are perfect for getting multiple meals out of one package of tenderloin. You can cook one piece for dinner tonight, then refrigerate or freeze the second tenderloin for another night.
Customization and Creativity
Having two separate tenderloins allows you to get creative and try different seasonings or preparation methods. For example, you could marinate one tenderloin in Italian dressing and coat the other in Cajun seasoning before roasting or grilling.
Or use one piece for roasting whole and cut the other into kebabs or pork medallions. Having two pieces opens up more possibilities for recipes.
How to Cook Pork Tenderloin Pieces
When it comes to cooking methods for pork tenderloin two-packs, you have lots of options:
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Roast in the oven at 400°F for 20-25 minutes until browned and 145°F internally
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Pan sear or grill over high heat just until browned, then finish roasting
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Marinate overnight then grill, baste with sauce
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Pound flat into paillards and pan fry
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Cut into kebabs and grill or broil
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Slice into medallions and sauté with vegetables
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Bread and pan fry for pork cutlets
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Stuff with cheese, spinach and roast
No matter which preparation you choose, pork tenderloin cooks fast. Use a meat thermometer to avoid overcooking this lean cut. The USDA recommends an internal temperature of 145°F for safe consumption.
Now that you know why pork tenderloin is split in two, you can take advantage of this quirk in butchering to get creative, maximize even cooking, and control portions. Understanding the anatomy behind the shape empowers you to utilize both pieces to create fabulous, fool-proof meals.
Can Pork Loin and Pork Tenderloin Be Substituted for Each Other?
For the most part, both cuts come from the same part of the pig, but they are different in size, texture, and flavor. Due to these differences, pork loin and pork tenderloin are not direct substitutes for each other in recipes. But if you make the right changes to the cooking time and methods, you can get delicious results with either cut, as long as you remember what makes each one special.
To choose the right cut for your cooking projects, you need to know the differences between pork loin and pork tenderloin. Pork loin is bigger, has a stronger flavor, and can be cooked in a lot of different ways. Pork tenderloin, on the other hand, is leaner, more tender, and has a milder flavor. If you pick the right cut and cook it the right way, you can make dishes that make your mouth water and bring out the best in each cut.
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FAQ
Can I tie two pork tenderloins together?
What is the difference between Smithfield pork loin and tenderloin?
How do I tell the difference between pork loin and pork tenderloin?
Should pork tenderloins be tied together?
In the case of two pork tenderloins, try’merging’ them together from the thick end to the thin end. This will help them cook more evenly and thoroughly. If you score the flat side of both tenderloins before tying them together, the tenderloins will hold together better. Does pork loin need to be tied?
Why is pork not recommended to eat?
This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.
What is a pork tenderloin?
Pork tenderloin is a lean, boneless cut of meat that comes from the loin, which runs from the hip to the shoulder of the pig (it’s also the same place pork chops are from). You may also see this cut labeled as pork fillet or pork tender; it’s always sold whole, averaging about one pound. And as its name implies, this is the most tender cut of pork.
What does pork tenderloin taste like when cooked?
A strong red tint is seen in raw pork tenderloin; however, when cooked, it turns a light brown tone. As a result, it has a strong taste but is low in fat, which means it will cook more quickly and retain its juices. Tenderloin is extremely tender, but if it is overdone, it will taste dry. We recommend reading: How Long To Broil Steak Rare?