What Are Pork Tenderloin and Pork Loin, and How Are They Different?

Pork tenderloin is one of the most tender and lean cuts of meat, though it can be on the pricier side. In contrast, pork loin is a more budget-friendly option that’s still tender enough to feed a crowd. Before you start cooking, here’s what you should know about both cuts, and how to distinguish between pork tenderloin and pork loin.

What Sets Pork Loin Apart from Pork Tenderloin?

Though their names are almost identical, pork loin and pork tenderloin come from different parts of the pig. Pork tenderloin is a long, narrow, boneless cut from the muscle that runs along the backbone, while pork loin is broader, flatter, and can be either boneless or bone-in, coming from the pig’s back.

Can You Swap Pork Tenderloin for Pork Loin, or the Other Way Around?

Although both cuts are lean, their different shapes, thicknesses, and sizes make swapping them not ideal. Pork tenderloin is smaller and cooks faster, so using it in place of pork loin could lead to overcooking. On the other hand, if you try to use pork loin for tenderloin, the larger cut might not cook through before the other ingredients burn.

How Lean Is Pork Tenderloin, Really?

The USDA classifies pork tenderloin as 'extra lean,' with a nutritional profile similar to that of skinless chicken breast. It combines both tenderness and leanness, and though it’s on the pricier side, it’s worth the investment. If you find it on sale, grab it—you can freeze it whole or sliced for up to three months before cooking.

Get the Full Recipe: Grilled Pork Tenderloin with Balsamic Honey Glaze

What’s the Ideal Way to Cook Pork Tenderloin?

A typical pork tenderloin weighs just over a pound and resembles a long, narrow cylinder, about 3 inches wide, with minimal fat. (Don’t confuse it with pork loin, which is wider, fattier, and often sold in larger 2-3 pound cuts.)

Because pork tenderloin is so lean, it can dry out quickly. While marinating or brining can help retain moisture, the key to success is cooking it properly from the start.

This adaptable cut shines in fast cooking methods like roasting, grilling, broiling, sautéing, and braising. Its mild flavor makes it the perfect base for experimenting with different rubs, marinades, and sauces to add richness and depth.

Get the Full Recipe: Roasted Pork Loin

What’s the Best Way to Cook Pork Loin?

Pork loin has a milder flavor similar to pork tenderloin, but the extra fat can give it a heartier taste. Unlike tougher cuts like pork shoulder, it doesn’t require long, slow roasting. However, a quick pan-fry won’t cut it. For best results, sear the pork loin in a sauté pan and finish it in the oven, or grill it over medium heat. For a different twist, slice a large pork loin into thick, meaty chops for grilling or barbeque.

How Long Should You Cook Pork Tenderloin or Pork Loin?

The National Pork Board offers a downloadable chart with recommended cooking times and temperatures for pork. For accuracy, always use a meat thermometer to check the internal temperature. Keep in mind that the temperature will rise by 5 to 10 degrees after the meat is removed from the heat source.

Explore More Pork Tenderloin Recipes for Your Next Meal. Happy Cooking!