Pork tenderloin, sirloin & loin

Have you ever gotten pork loin, tenderloin and sirloin confused? They’re clearly related, as evidenced by the name. We love that all of these cuts are suitable for a weeknight meal or a dinner party. They can be roasted in the oven, or broken down into smaller cuts which can be grilled/seared for faster cooking. Let’s dive into the details, so you can be confident about which is the best cut for you.

 

Pork Loin Butchery Diagram

Highlighted in blue in the diagram above, you can see the pork loin runs through the top of the pig’s back, with the sirloin closer to the rear leg (hip). Meanwhile, the tenderloin spans across the loin and sirloin.

 

Pork Loin, Tenderloin & Sirloin Differences

Here’s a comparison chart for these three cuts. They vary significantly in size and fat content, so that may help you decide which you prefer. It’s also worth noting that pork tenderloin never has skin and is always sold as a whole piece. With all of these cuts, there is only one per side of pork. That means pork tenderloin for four people (~1/2 lb per person) must come from two sides, or one whole pig.

 

Ready to get cooking? Be sure to monitor the internal temperature and stop cooking at 140-145 F. This will give your meat a lovely pink center, and ensure that it remains juicy. Then finish with flaky salt, and a drizzle of chimichurri or whole grain mustard.