Now, here’s where things get slightly hilarious and confusing, so pay attention. The pork loin is not the same as the pork tenderloin. They sound like cousins, but they live in totally different neighborhoods on the pig. The tenderloin is a tiny, thin, super-lean muscle that sits under the backbone, kind of tucked away and protected.
Think of the loin as the big, burly, dependable sibling, and the tenderloin as the smaller, quicker, more delicate one. The loin is a wide, thick cut that feeds a crowd, while the tenderloin is usually sold as a skinny “mini-roast” or medallions. If you confuse them in a recipe, you’ll either overcook the tenderloin to leather or undercook the loin into a rubbery mess. Trust me, I’ve made that mistake, and my dinner guests still bring it up.
When you buy a "pork loin roast," you’re getting that big back muscle, often tied up with string to keep it plump and juicy. You might also see it slice into "pork loin chops," which are just the loin cut perpendicular to the bone. These are the chops with a big round eye of meat and a little fat cap—the ones that don't have that weird "T" bone (that’s a center-cut chop, which is actually a different story from the rib chop).
Pork Tenderloin Location On Pig Picture at Thomas Denny blog
Okay, But Where Exactly on the Pig?
Let’s get a tiny bit anatomical, but I promise it won't hurt. The pork loin sits right above the pig's ribs. If you were a pig (please don't try this at home), your loin would be that prime, meaty strip running from behind your shoulder blades down to your hip. It’s the same cut as a beef strip loin or a lamb loin—just on a pig, obviously.
Butchers often separate the loin into two main sections: the blade end (close to the shoulder) and the sirloin end (close to the hip). The blade end is a bit fattier and more marbled, which means more flavor and less chance of drying out. The sirloin end is a bit leaner and can be a little tougher if you cook it too long.
So, when you’re holding that pork loin, you’re literally holding a cross-section of the pig’s fitness center. That muscle worked just enough to stay tender but never enough to get tough and stringy. It’s the pig’s version of a "lazy day" muscle, and we are the lucky ones who get to eat it.
Pork Loin vs Tenderloin: What Is the Difference?
