This is cut right from the upper portion of the shoulder of a pig.This cut is also fairly lean so be careful not to overcook.Pork tenderloin has a silverskin that should be trimmed before cooking.It’s of the most tender cut of pork and also has a mild flavor.It is the muscle that runs along the backbone of a pig and is cut from the loin.This cut cooks faster and can be cooked over higher temperatures.One of the biggest differences is that a pork tenderloin is a smaller, thinner and more narrow.It is best seared then cooked low and slow for most tenderness. When cooked properly it should be tender.The remainder of the meat is fairly lean.There is a fat cap covering the length of one side (which should remain during cooking to help moisten the meat).This a wider and thicker cut than a tenderloin.Just be sure to monitor the temperature of the roast and let rest before carving so the moisture is retained in the meat.ĭifference Between Pork Loin, Pork Tenderloin and Pork Shoulder Pork Loin: And personally I think finishing it with a little gravy made with the pan drippings is the only way to go. One of my favorites is with fresh herbs and garlic like we use here. It has a light flavor and it adapts well to so many seasonings.
Pork loin is inexpensive and easy to prepare. And then it’s finished with a delicious, simple gravy for extra flavor.ĭo you have a pork tenderloin instead of the loin? Try my tasty baked Pork Tenderloin recipe instead.Ī simple method and recipe for pork loin that’s perfect for weekends and holidays! A savory Pork Loin that’s pan seared, coated with herbs and garlic then oven baked at a lower temperature for a tender, juicy end result.
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