Pork eye fillet and pork tenderloin are two different cuts of meat that come from the pig. While they may look similar, there are some key differences between the two. Pork eye fillet and pork tenderloin are not the same cut of meat. However, they are located in the same general area of the pig and have some similarities that can cause confusion. This article will compare pork eye fillet vs pork tenderloin looking at where they come from on the pig, their appearance, texture, fat content, flavor, common uses, cost, nutrition and more.
Where pork eye fillet and tenderloin come from on the pig
Pork comes from pigs, specifically domesticated pigs bred for meat production. Pork eye fillet and pork tenderloin come from different muscles located in the loin section of the pig.
Pork tenderloin comes from a long, thin muscle that runs along either side of the spine in the loin region. This muscle supports the spine but does not get much use, so it remains very tender. The tenderloin is tucked inside the carcass, not visible from the outside.
Pork eye fillet comes from a pair of muscles called the psoas major muscles. These muscles run along the spine in the loin area and connect the spine to the femur (thigh bone). Because these muscles are used for movement, they get more exercise than the tenderloin so they are not quite as tender. The eye fillet is situated underneath the tenderloin.
So while pork eye fillet and tenderloin come from the same general location (the loin), they are distinct muscles. The positioning and function of the muscles impact the tenderness.
Appearance of pork eye fillet vs tenderloin
Pork eye fillet and tenderloin also differ somewhat in appearance:
Pork tenderloin is long and thin with an oblong, tubular shape. It is the smallest primal cut from the hog. A whole tenderloin may be 12-18 inches long and 1-3 inches in diameter.
Pork eye fillet is more variable in size and shape. It is roughly oval or round in cross-section. Diameter can range from 2-4 inches across. It is much shorter than the whole tenderloin at just 4-6 inches in length.
So the tenderloin looks long and skinny while the eye fillet is short and round/oval. The tenderloin is also paler in color while the eye fillet is slightly darker red.
Texture differences
Texture is one of the biggest differences between these two cuts of pork:
Pork tenderloin has an extremely tender, smooth, fine-grained texture. Because the tenderloin doesn’t get much use, it contains less connective tissue. This makes it very tender and easy to chew.
Pork eye fillet has a moderately tender texture that is slightly firmer than tenderloin. Since the eye fillet gets more exercise, it develops more connective tissue which requires longer cooking times to break down.
Pork tenderloin is considered one of the most tender cuts of pork, while eye fillet is moderately tender but not quite as buttery smooth as tenderloin.
Fat content
Both pork eye fillet and pork tenderloin are very lean cuts of pork, but the tenderloin is leaner:
Pork tenderloin is extremely lean with little intramuscular fat marbling through the meat. It has less than 2% fat content.
Pork eye fillet is still a lean cut, but has slightly more marbling than tenderloin. It contains around 2-5% fat.
The extra marbling gives the eye fillet a bit more moisture and flavor during cooking. But both cuts are much lower in fat than other pork cuts like shoulder or belly.
Flavor
The flavor of pork eye fillet vs tenderloin is similar, but the tenderloin is considered more mild:
Pork tenderloin has a subtle, delicate flavor. With less fat, the flavor is not as bold. It takes on seasoning well.
Pork eye fillet has a slightly bolder pork flavor due to the higher fat content. It can be salty-tasting and savory.
Both absorb marinades and spices nicely. But the eye fillet starts with a meatier, richer porky flavor.
Common uses
Pork eye fillet and tenderloin are suited for quick cooking methods that do not require slow braising:
Pork tenderloin is popular for roasting, grilling, pan searing or sautéing. The lean tenderloin can dry out with extended cooking so hot and fast methods are best. It is often sliced for pork medallions or stuffed for roulade.
Pork eye fillet can be cooked many of the same ways as tenderloin – grilled, pan fried or roasted relatively quickly. It is also used for kabobs or stir fries. With its round shape, it can be stuffed and rolled.
Both these lean cuts are good choices for thinly slicing for sandwiches or meal prep bowls. Their tenderness makes them amenable for pounded cutlets too.
Cost comparison
Pork tenderloin is more expensive than pork eye fillet:
Pork tenderloin costs $7-12 per pound on average
Pork eye fillet runs $5-8 per pound on average
Because the tenderloin is an in-demand cut revered for its tenderness, it commands a higher price tag. The eye fillet delivers good value, costing about 25% less than the tenderloin.
However, these lean cuts cost considerably more than tougher shoulder roasts or processed pork cuts.
Nutrition
Both pork eye fillet and tenderloin are nutritious options, but the tenderloin contains slightly fewer calories and less fat:
| Nutrition Facts | 3 oz Pork Eye Fillet | 3 oz Pork Tenderloin |
|---|---|---|
| Calories | 140 | 120 |
| Fat | 4g | 2g |
| Protein | 23g | 22g |
| Cholesterol | 70mg | 70mg |
Both cuts provide lean protein with about 25 grams per 3 ounce serving. The eye fillet has slightly more fat and calories, but still minimal compared to fattier cuts of pork. These are both healthy options as part of a balanced diet.
Conclusion
While pork eye fillet and tenderloin come from the same general area and look similar, they are distinct cuts of meat with some key differences:
– Pork tenderloin is longer and skinnier while eye fillet is short and round
– Tenderloin has a more tender, fine-grained texture compared to the moderately tender eye fillet
– Tenderloin is leaner with less fat marbling than eye fillet
– Tenderloin has a very mild, delicate flavor while eye fillet is richer and saltier
– Both are suited for quick cooking methods but tenderloin is more popular for roasting or grilling while eye fillet works well in stir fries or kabobs
– Tenderloin costs 25-50% more per pound than eye fillet
– Nutritionally they are similar, but tenderloin is slightly lower in fat and calories
While the tenderloin is considered the gold standard for tenderness and commands a higher price, the eye fillet can be a good value option when a tender, fast-cooking pork cut is desired. Both make for delicious and healthy meals when cooked properly to avoid drying out these very lean cuts.