Pork loin vs Pork Tenderloin

Before pork can be used to prepare food, the carcass of the pig has to be cut. There are many ways and systems in cutting up the pork and each cut is used for specific recipes. The most popular cut is the loin, which is the tissue located along the top of the rib cage and runs across the back of the pig.

A pig can produce two loins: the sirloin, which is located on the lower end of the loin, and the tenderloin, which lies along the inside ribs. It is the most tender cut of pork because the muscles are used primarily for posture and not for movement.

Both loins can be found along the central spine of the pig. The loin comprises a large section of the pig and supplies a wide variety of choice cuts like loin and sirloin roast, pork chops, pork cutlets, and pork tenderloin. It is the part where the meat used to make bacon is taken.
Pork loin and pork tenderloin are usually sold prepackaged in many grocery stores. They can be bought plain or unseasoned and flavored or marinated. The pork loin roast cut can be availed as a center cut roast wherein the loin ribs are attached, or as a boneless pork loin roast which is tied in twine.
The pork loin is leaner than other cuts and it is usually prepared by roasting, grilling, baking, broiling, braising, or pan frying. It does not have connective tissues which makes it perfect for these types of cooking.
Like all meats, pork loin and pork tenderloin must be cooked well to prevent the risk of trichinae and other micro organisms from contaminating the food that you eat. The temperature should be high enough to kill bacteria but just enough to keep the meat from drying out. Cooking it at 160 degrees Fahrenheit should be enough to cook it right.
Summary
1. Both pork loin and pork tenderloin comes from the meat of the pig, the pork loin is located at the top of the rib cage and runs across the back of the pig while the pork tenderloin is located along the central spine against the inside of the ribs.
2. Pork loin refers to the meat cut from the back of the pig while pork tenderloin refers to the most tender part of the loin.
3. Both cuts are ideal for roasting, grilling, braising, and other dry heat cooking methods, the pork loin can be availed either with or without the loin ribs attached while the tenderloin is usually lean meat.

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