Results 1 to 7 of 7

Thread: Difference between "Loin" and "Tenderloin" ?

  1. #1
    TVWBB Member
    Join Date
    Jan 2012
    Location
    New Orleans, LA
    Posts
    48

    Difference between "Loin" and "Tenderloin" ?

    Is there a difference between "Loin" and "Tenderloin" when it comes to pork?

    Thanks

  2. #2
    TVWBB Hall of Fame Dwain Pannell's Avatar
    Join Date
    Jan 2012
    Location
    Huntsville AL
    Posts
    6,067
    Yes. Tenderloin is the tender side of a T bone pork chop and loin is the tougher side. Tenderloin is the backstrap (think filet mignon). Here is a meat chart link to help: http://www.virtualweberbullet.com/meatcharts.html
    Last edited by Dwain Pannell; 08-20-2013 at 02:04 PM.

  3. #3
    TVWBB Member
    Join Date
    Jan 2012
    Location
    New Orleans, LA
    Posts
    48
    Does one of them have a more "game" sort of taste to it then the other?

    Thanks for the link to the chart.

  4. #4
    TVWBB Hall of Fame Dwain Pannell's Avatar
    Join Date
    Jan 2012
    Location
    Huntsville AL
    Posts
    6,067
    In today's pork, I would say no. Today's pork is a blank canvass as far as taste IMHO.

  5. #5
    TVWBB Member
    Join Date
    Jan 2012
    Location
    New Orleans, LA
    Posts
    48
    Interesting. I remember probably 12 years ago having a roasted pork (don't know which cut exactly) at a holiday party and thinking it really tasted gamey. It was not smoked but cooked in the oven.

  6. #6
    TVWBB Member Dan M's Avatar
    Join Date
    Oct 2011
    Location
    USA
    Posts
    65
    The Loin or Backstrap is cut from both sides of the spine under the skin. The tenderloin is cut from both sides of the spine from inside the body cavity

  7. #7
    TVWBB Super Fan
    Join Date
    Jan 2013
    Location
    DFW, TX
    Posts
    373
    Quote Originally Posted by J Causey View Post
    Interesting. I remember probably 12 years ago having a roasted pork (don't know which cut exactly) at a holiday party and thinking it really tasted gamey. It was not smoked but cooked in the oven.
    That might have been wild hog or boar.

Similar Threads

  1. Replies: 12
    Last Post: 06-22-2013, 04:33 AM
  2. Info Request on the "PNWBA All Star" Cooking Class
    By Dave Lewis in forum Barbecuing
    Replies: 2
    Last Post: 02-24-2004, 03:52 PM
  3. A hearty "Tuscan" soup, with sausage, potatoes, and chard
    By Keri C in forum Side Dish Recipes
    Replies: 0
    Last Post: 10-24-2003, 11:02 AM
  4. Replies: 7
    Last Post: 06-06-2003, 07:47 AM
  5. sand in pan and "always tender" loin back ribs
    By f.j. tedford in forum Barbecuing
    Replies: 3
    Last Post: 01-29-2003, 01:30 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •