Is there a major difference between pork loin and pork tenderloin?

Similar questions: major difference pork loin tenderloin.

The tenderloin is one muscle from the loin The pork loin is a very long, fairly thick set of muscles running along the pig’s back. It’s most often sold in a section as a "loin roast". Depending on where that section comes from, it often includes a piece of the tenderloin.

If you see a loin roast with two parts, one of which is round and darker than the other... that’s the tenderloin. The tenderloin is one particular muscle from the end of the loin. It’s much thinner than the loin roast as a whole, so it cooks much faster.It’s usually found in the grocery store packed in pairs, and they’ve usually been injected with salt water so that they don’t dry out.

Both cuts have identical nutrition information, once you trim the excess fat (or just don’t eat the fat chunks). The tenderloin usually has very little fat to trim. Sources: foodsubs.com/MeatPorkLoin.html .

Not much but some Pork loin is the full cut of the meat on the back whereas pork tenderloin is just the meat closest to the spine. A pork loin actually contains the tenderloin and you can actually see and taste the different meats if you each a chop of a pork loin. The tenderloin is a little leaner and I find it takes marinade better.

I much prefer the tenderloin. I am somewhat biased because they generally sell it in smaller portions so it is easier for my wife and I to actually eat it all before it goes bad.

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Boneless Pork loin is at at an all time low, locally. Do you have great recipes or tips for cooking?

I have a frozen pork loin roast center cut whole Boneless 3.01lbs. Sell by date Oct.1,09 Is it still safe to cook?

How many stuffwd pork tenderloin for 60 people.

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