Pork Loin vs Pork Tenderloin: What's The Difference?
And can you use them interchangeably?
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By Dana Beninati for Food Network Kitchen
Dana is a host, chef and sommelier.
If you're ever confused by the vast array of terms you see in the butcher case, you're not alone. There's little regulation on names, so many of the same cuts are called different things. Here, we explain how pork loin and pork tenderloin differ, and give you tips and recipes to prepare both like a pro.
What is Pork Loin?
Pork loin is a wide, oblong-shaped cut from the pig's back. It goes by a number of names, including pork roast, center cut roast, and pork center rib roast, and is suited to low-and-slow cooking preparations. It also happens to be the same area that pork chops are sliced from and is sold with and without bones. The cut is covered in a thick layer of white fat, which renders as it roasts, ensuring the meat remains juicy and flavorful, as in this Roast Pork Loin recipe. Versatile, nutritious and often available at a reasonable price point, it's easy to see why pork loin is so popular.
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What is Pork Tenderloin?
Pork tenderloin is a long, lean cut that is always boneless and comes from a little-used area along the backbone of the pig. As the name suggests, this cut is inherently tender because it comes from an area of the pig's body that is not heavily used. It is covered in a thin membrane called silver skin, (named after its unmistakable shine), which should be trimmed and discarded prior to cooking. If left on, it will be difficult to slice and chew this generally tender piece of meat. Thanks to its petite size, pork tenderloin is easy to flavor and cook, making it a favorite for weeknight dinners. It shines in our recipes for Marinated Pork Tenderloin or Hasselback Pork Tenderloin.
What’s the Difference?
Size
The size of a pork loin varies based on how it's butchered. This cut can range from 2 to 5 pounds. A good rule of thumb is to purchase about two-thirds of a pound of raw pork per person.
Pork tenderloin is smaller than pork loin. One tenderloin usually weighs about 1 pound and serves 2 to 3 people.
Price
Pork loin is typically less expensive than pork tenderloin, but pricier than marbled cuts like pork shoulder. Its friendly price point is part of its appeal.
Pork tenderloin is more expensive than the loin because it's smaller and very easy to cook. Thankfully it freezes well (for up to 6 months), doesn’t take up much freezer real estate and defrosts quickly.
Cooking Method
Pork loin requires more time to cook due to its size. If the fat cap has not been trimmed, allow time for it to render.
Pork tenderloins benefit from quick cooking methods. Grill or broil it whole, or cut into slices of medallions.
No matter the cut, pork should be cooked to an internal temperature of 145 to 160 degrees Fahrenheit. Pork tenderloin is considerably smaller and leaner than pork loin, which means it cooks more quickly. If you prepare pork tenderloin using a recipe written for pork loin, it might be dry and bland.
Taste
Pork loin and tenderloin have similarly mild flavors. Both are often seasoned with spice rubs and marinades to boost flavor.
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Can you substitute?
No, due to significant differences in size and structure, pork loin and tenderloin can’t be used interchangeably in recipes. If you want to make a swap or use both in the same dish, portion the loin into chops or the tenderloin into medallions, ideally of equal thickness.
