Pork Loin vs. Pork Tenderloin: 6 Key Differences

Pork loin is a wide and thick rectangular cut of pork from the loin muscle of the pig, the midsection that runs from the shoulder to the rear. More specifically, pork loin is cut from the back, between the back fat and the ribs. Pork loin commonly has a thin layer of fat running along its top, called the fat cap. Boneless pork loin is common, but you can also purchase this piece of meat with the bone in it.

The best way to cook pork loin is to sear it quickly on the stove until it is browned, then finish cooking it in the oven until a meat thermometer reads an internal temperature of 145 degrees Fahrenheit. You can also prepare pork loin in a slow cooker. Pork loin roast is an ideal dish for feeding a large group of people, and you can easily slice it into medallions to serve.

Pork tenderloin, also known as pork filet, is a thin and long rectangular cut of pork from the loin muscle. This piece of meat is cut from the delicate muscle along the pig’s spine, and because that muscle is not for movement, it is a particularly tender cut of meat (similar to beef filet mignon). It is a very lean cut of meat with very little fat. Pork tenderloin is a boneless cut of pork.

You can quickly sear pork tenderloin over high heat or grill it until it reaches an internal temperature of 145 degrees Fahrenheit. When cut into smaller pieces, pork tenderloin is ideal for stir-fries.

Pork loin and pork tenderloin come from the same loin muscle of the pig and are both lean cuts of meat without much marbling. These popular cuts are tender and juicy cuts of pork and hold up well to marinades when appropriately cooked. These are different cuts of meat with varying preparation methods, so they are not interchangeable. The differences between pork loin and pork tenderloin include:

1. 1. Fat: Pork loin has more fat than pork tenderloin because pork loin tends to have a thin layer of fat along the top of it.
2. 2. Color: Pork loin has a pale pink appearance, and pork tenderloin tends to be dark pink or red.
3. 3. Size: Pork loin tends to be a bigger cut than pork tenderloin. A pork loin usually weighs four to five pounds, while a pork tenderloin weighs approximately one pound.
4. 4. Bones: Cuts of pork loin can be boneless or bone-in, while pork tenderloin is boneless.
5. 5. Cook time: Pork loin is a larger cut of meat, so it benefits from a longer cooking process. Pork tenderloin is leaner and thinner, so it is suited for quick-cooking. You can quickly prepare pork tenderloin on a weeknight.
6. 6. Preparation: You can sear pork loin and finish it in the oven or cook it in a slow cooker. You can grill pork tenderloin or sear it to add to stir-fry recipes.

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