Pork is a versatile meat that can be prepared in many different ways. Two popular cuts of pork are the pork loin and pork tenderloin. Both cuts come from the loin section of the pig, but they are actually quite different.
Smithfield is a major producer and distributor of pork products. Their pork loin and pork tenderloin are widely available at grocery stores across the United States. But are they really the same cut of meat with different names? Or are there distinct differences between Smithfield’s pork loin and pork tenderloin?
Quick Answers
– Smithfield pork loin and pork tenderloin come from different parts of the loin. Pork loin is cut from the upper back while pork tenderloin is cut from the tenderloin muscle along the spine.
– Pork loin is a larger, longer cut while pork tenderloin is smaller and more cylindrical in shape.
– Pork loin has more fat marbling while pork tenderloin is very lean.
– Pork loin is tougher and benefits from slow moist cooking. Pork tenderloin is very tender and best prepared quickly with dry heat.
– Nutritionally, pork tenderloin is slightly lower in fat and calories compared to pork loin.
– Pork loin is more economical while pork tenderloin costs more per pound due to its leanness.
– Smithfield produces both high-quality pork loin and pork tenderloin that are flavorful and juicy when prepared properly. But they are better suited for different cooking methods and recipes.
Where on the Pig They Come From
To understand the differences between pork loin and tenderloin, it helps to know where on the pig these cuts originate.
Pork loin comes from the upper back of the pig. It runs from the shoulder back to the hip area along the spine. This primal cut is divided into three sections – the blade end, center cut, and sirloin end. Smithfield pork loins may come from any of these three sections.
Pork Loin Sections:
- Blade end – Fattier, more robust pork flavor
- Center cut – Balance of fat to lean
- Sirloin end – Leanest section
Pork tenderloin, on the other hand, comes from further down the pig’s back. It is cut from the tenderloin muscle that runs along the spine through the abdomen.
This is an oblong, cylindrical shaped muscle attached to the underside of the backbone. It’s very lean and tender.
Smithfield pork tenderloins are cut from this specific tenderloin muscle rather than the loin higher up on the back.
Appearance and Size
Because pork loin and tenderloin come from different muscles, they have distinct appearances:
Pork Loin
– Longer, flatter shape
– Rectangular profile
– Size ranges from 2-4 lbs
– Has more visible fat marbling
Pork Tenderloin
– Cylindrical, tube-like shape
– Smaller, around 1/2 – 1 lb
– Very lean, with little fat marbling
Pork loin has a consistent width but may be cut into shorter roasts or chops. Pork tenderloin tapers at the ends and is sold whole rather than cut into individual chops or roasts.
Fat Content and Calories
One of the biggest differences between pork loin and tenderloin is fat content.
Pork loin generally has more fat marbled throughout the meat. The actual fat content will vary depending on the specific cut. For example, the blade end near the shoulder has more fat than the sirloin end.
Pork tenderloin is remarkably lean for pork. It has less fat marbled within the meat compared to other loin cuts.
Here is a comparison of the fat and calorie content in a 3 ounce serving of each cut:
Nutrition Info Per 3 oz Serving:
| Cut | Total Fat | Saturated Fat | Calories |
|---|---|---|---|
| Pork loin | 9 g | 3 g | 180 |
| Pork tenderloin | 3 g | 1 g | 140 |
As you can see, pork tenderloin is significantly leaner, with less saturated fat and fewer calories per serving compared to pork loin.
For those watching their fat and calorie intake, pork tenderloin is the better choice. It has about a third of the fat content of pork loin.
Flavor and Texture
In terms of flavor and texture, pork loin and tenderloin also differ:
Pork Loin
– Rich pork flavor
– Can be dense and chewy when undercooked
– More fat means more flavor and juiciness
– Lends itself to slow, moist cooking methods
Pork Tenderloin
– Milder, more delicate pork flavor
– Extremely tender and easy to overcook
– Very lean so can dry out if overcooked
– Suited for quick cooking with dry heat
Pork loin has a robust porkiness that intensifies when cooked low and slow. The fat keeps it juicy and heightens the pork flavor.
Pork tenderloin is naturally tender with a subtle pork flavor. Too much cooking can make it dry. The leanness means less rich porkiness.
Prices and Value
Price and value also differ between these two popular pork cuts.
Pork loin typically costs less per pound than pork tenderloin. The exact price fluctuates, but on average:
Average Prices:
| Cut | Average Price Per Pound |
|---|---|
| Pork loin | $3-4 |
| Pork tenderloin | $5-7 |
Pork loin offers more economical options like pork chops and roasts. Tenderloin is a premium cut that commands a higher price tag.
That being said, pork tenderloin may be a better value for some shoppers. It yields slightly less waste and you pay for 100% lean meat. With pork loin, part of what you pay for is fat.
Best Cooking Methods
Choosing the right cooking method can make all the difference with pork loin vs. tenderloin.
Here are cooking tips for each cut:
Pork Loin
– Roast low and slow: Roast at 300°F until 145°F internal temperature.
– Braise or stew: Slow braise pork loin for pulled pork.
– Grill: Grill over indirect heat, avoid charring.
– Pan fry: Cook pork loin chops over medium heat.
Pork Tenderloin
– Roast at high heat: Roast at 400°F to 145°F internal temperature.
– Grill over direct heat: Grill over high heat for browned exterior.
– Pan sear: Cook in skillet over high heat just until 145°F internal temp.
– Stir fry: Slice and stir fry in batches over high heat.
Pork loin benefits from slow moist cooking methods while pork tenderloin is best prepared quickly over high dry heat.
Recipes and Uses
Pork loin and tenderloin can both be used in a variety of recipes:
Pork Loin
– Roast pork loin with vegetables
– Pork chops with applesauce
– Cuban mojo marinated pork loin
– Pulled pork sandwiches
– Pork fried rice
Pork Tenderloin
– Roasted pork tenderloin with rosemary
– Bacon wrapped pork tenderloin
– Pork tenderloin medallions
– Thinly sliced pork tenderloin stir fry
– Grilled pork tenderloin skewers
In general, opt for pork loin when making roasts, stews, braises, or chops. Use tenderloin for quick cooking preparations like stir fries, pan sears, or grilling.
Conclusion
While both from the loin section, Smithfield’s pork loin and pork tenderloin are very different cuts of meat.
Pork loin is larger, fattier, and more flavorful – better for braises and roasts. Pork tenderloin is small, lean, and delicate – suited for fast dry heat cooking.
Knowing how to choose between these two popular pork cuts, depending on your recipe, nutritional needs, and budget, can make you a smarter shopper. Smithfield produces quality options for both pork loin and tenderloin.