Loin vs. Tenderloin

Discussion in 'Pork' started by walking dude, Oct 4, 2007.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    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
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

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

    That is the easiest way to tell what you bought. LOL [​IMG]
     
  3. billyq

    billyq Smoking Fanatic

    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.
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

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

    the front part, or the part behind the tenderloin?


    d8de
     
  5. fatback joe

    fatback joe Master of the Pit OTBS Member

    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...............
     
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

  7. walking dude

    walking dude Smoking Guru SMF Premier Member

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

    thankx again


    d8de
     
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    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
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    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
     
  10. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    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.
     
  11. camocook

    camocook Meat Mopper

    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.
     
  12. fatback joe

    fatback joe Master of the Pit OTBS Member

    Or ask the kid at the meat counter in the grocery store and laugh it his blank stare. [​IMG]
     
  13. dacdots

    dacdots Master of the Pit OTBS Member

    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.
     
  14. seaham358

    seaham358 Smoking Fanatic OTBS Member

    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.
     
  15. flash

    flash Smoking Guru OTBS Member

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


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

    kurtsara Smoking Fanatic OTBS Member

    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
     
  17. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I agree with dacdots and seaham
     
  18. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    I agree with Flash.
     
  19. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

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

    cowgirl Smoking Guru OTBS Member

    That's what I call it too.[​IMG]
    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.
     

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