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What is difference between: Pork Loin vs Sirloin vs Tenderloin ?

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Deal Addict
Nov 16, 2007
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What is difference between: Pork Loin vs Sirloin vs Tenderloin ?

Hi all,

I opened a variety of supermarket flyers and learning about meat terminology.

Call me dumb dumb, but what is the difference between Pork Loin, Pork Sirloin and Pork Tenderloin ?

I could probably go to the supermarket and they'd probably look all the same... But!

Or are they 3 different words that means exactly the same thing ? Are there subtle differences ?

Thanks in advance.
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Sep 18, 2009
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Think about a T-bone steak as an analogy (I know it's beef, but it will do as an explanation).

The larger side is a cross section of the strip loin, and has more flavor, better marbling, and less tenderness than the other side, which is smaller and pure tenderloin.

A pork tenderloin will be tender, but tends to be dry, and needs moist cooking.

Sirloin is something different: a cut from the upper hip not quite as uniform and tender as the loin/tenderloin, but easy to cook.

The differences in pork cuts are subtle. Any of these cuts will be easy to handle if pork rather than beef. Choose pork by appearance and QPR, and look for slight marbling in the meat.
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Jul 1, 2004
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canadien99 wrote: Does this mean you know the answer ? Please share. Thanks.

Yes. And no.
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Deal Guru
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Feb 6, 2003
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A loin is the portion of meat running along the back of hooved animals. The pork loin is near the center (where the best pork chops come from), while the Sirloin is toward the rear (tougher). The tenderloin is a small strip of meat hanging underneath the pork loin - it is very tender because it does almost no work.
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Nov 16, 2007
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Amourek wrote: A loin is the portion of meat running along the back of hooved animals. The pork loin is near the center (where the best pork chops come from), while the Sirloin is toward the rear (tougher). The tenderloin is a small strip of meat hanging underneath the pork loin - it is very tender because it does almost no work.

Thanks for your explanation.

Can i say that Loin, Sirloin and Tenderloin are technically the same piece of meat and the difference when it comes down to cooking (and ultimately tender pork taste) is the amount of prep work required prior to cooking?

For example: tenderizing the meat by beating the pork with the back of the knife in order to loosen the muscle fibers, and the strength of marinade ?

Or there is a different "tip" to be had for cooking each of these types of pork chops ?

Thanks in advance.
Deal Guru
Sep 2, 2008
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canadien99 wrote: Thanks for your explanation.

Can i say that Loin, Sirloin and Tenderloin are technically the same piece of meat and the difference when it comes down to cooking (and ultimately tender pork taste) is the amount of prep work required prior to cooking?

For example: tenderizing the meat by beating the pork with the back of the knife in order to loosen the muscle fibers, and the strength of marinade ?

Or there is a different "tip" to be had for cooking each of these types of pork chops ?

Thanks in advance.

I'm not an expert, but when cooking pork I treat almost any cut the same as any other cut unlike beef. I don't really notice that much difference. However I never cook things like pork shoulder or pork butt....just tenderloin, pork chop....and stuff that looks similar.
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slowtyper wrote: I'm not an expert, but when cooking pork I treat almost any cut the same as any other cut unlike beef. I don't really notice that much difference. However I never cook things like pork shoulder or pork butt....just tenderloin, pork chop....and stuff that looks similar.

When you say treat: As examples, how do you prepare and ultimately cook your pork ?
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longitude wrote: Is there a problem officer?

No problems here, Pork Crusader.
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Kenny Blankenship wrote: No problems here, Pork Crusader.

+1

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canadien99 wrote: Can i say that Loin, Sirloin and Tenderloin are technically the same piece of meat and the difference when it comes down to cooking (and ultimately tender pork taste) is the amount of prep work required prior to cooking?

No. The tenderloin while coming from the same part of the animal is in itself a solitary muscle. It is the most tender muscle on any animal. There is very little fat, and what fat is there is on the outside with the silverskin.

You can basically tear it apart with your hands. One a pig it is the equivalent of a chicken tender or where filet mignon is cut from a cow.
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