Loin vs. Tenderloin

[walking dude]

there has been some discussion bout a loin being different than the tenderloin............

this link helps explain some of that.........but to me.........from this site.......the tenderloin is just the center cut of the loin.......almost the same beast......

http://www.foodsubs.com/MeatPorkLoin.html


d8de

 

[fatback joe]

Go into a butcher shop........ask them how much per pound for the loin and then how much per pound for the tenderloin.

That is the easiest way to tell what you bought. LOL

 

[billyq]

IMHO, they do have a different flavor even though they are the same "beast". To me, center cut tenderloin tastes a little "cleaner" than loin.

 

[walking dude]

so then FBJ.......what ARE you getting when you get a loin?

the front part, or the part behind the tenderloin?


d8de

 

[fatback joe]

When I personally buy it, I am getting more of a loin roast

http://www.theotherwhitemeat.com/asp...oin_roast.aspx

(here is the best description I could find quickly).

I know I am not getting the tenderloin because I am not paying more than about $2 per pound. Also when I get it it usually 4 to 6 pounds, which for a tenderloin would be one heck of a large pig.

By the choices you gave me, I would say the front part..........I guess the whole thing. I always looked at the tenderloin as a completely different piece from the loin...............

 

[fatback joe]

http://www.uspork.org/buyersguide/loin3200.html

this one is better..........this is what I think of as the loin. Like is says in the description.......with the tenderloin removed.

 

[walking dude]

nice dude........thankx............i bookmarked that puppy

thankx again


d8de

 

[fatback joe]

Yeah, that is a good site. I have saved so many links over the years that it is hard to find the one I picture in my mind sometimes.

Frustrating............having that CRS is a bummer. LOL

 

[walking dude]

my favorites folder is bulging at the seems........

let me give you a tip on bookmarks.....back em up on either another hd, or cd-rom..........just in case..........i dind't do that once.........lost awhole bunch of bookmarks, that i can't remeber what the sites were..........just a thought


d8de

 

[pigcicles]

Recently got bombed that way Dude. I even know better and still didn't have all the favs and recipes backed up to current. I do have several of them on an old computer - I just gotta get motivated to hook em up and tranfer it all over to the newer, less trusty model.

 

[camocook]

I Am Really Surprised That So Many Meat Lovers Don't Know What A Loin Is. Go To Your Butcher And Ask To See A "whole" Pork Loin And See How Many Cuts There Are.and Don't Forget, That's Where The Baby Back Ribs Come From.

 

[fatback joe]

Or ask the kid at the meat counter in the grocery store and laugh it his blank stare.

 

[dacdots]

I always thought of the tender loin as the two small loins on the inside of the body cavity attached to the backbone and ribs.The LOIN is along the top of the backbone.

 

[seaham358]

Thats what I call it also.. when we cut up deer the TL is on the inside and the outside along the backbone is what we call the back strap or loin.

 

[flash]

Pork Loin......Smoker
Pork Tenderloin......Grill


You can do both on the smoker, the Tenderloin just doesn't need it.

 

[kurtsara]

Here is a picture, of course we normally buy it boneless and not sliced into pork chops, just like a beef porter house steak, the beef tenderloin is under the bone

 

[smokebuzz]

I agree with dacdots and seaham

 

[kew_el_steve]

I agree with Flash.

 

[kew_el_steve]

Although my '70 'Cuda could kick his Chevy's A$$.

 

[cowgirl]

That's what I call it too.

When cleaning deer or pigs, you can remove the tenderloin from the inside cavity of the animal....there are two of them running down each side of the spine on the inside and the loin or backstrap runs along both sides of the spine on the outside. I've been told that this is why they are so tender, tenderloins are one of the least used muscles on the pig.

When cooking whole hogs, I leave the tenderloin in for cooking, but remove it to serve. I leave the rest of the hog whole.