Where Does Pork Tenderloin Come From on a Pig? A Detailed Look at This Prized Cut

Pork tenderloin is one of the most delicious and tender cuts of pork. But where exactly does it come from on the pig? In this article we’ll take an in-depth look at the origins of pork tenderloin and why it’s so prized.

Pork tenderloin is a long, slender cut of meat that comes from the loin section of the pig. It’s an extremely tender cut due to its lack of fat and connective tissue. When cooked properly, pork tenderloin is succulent, juicy and very flavorful.

Some key things to know about pork tenderloin

• It’s an oblong, tube-shaped cut that tapers at both ends.

• The tenderloin sits beneath the backbone and runs parallel along the ribs.

• It’s very lean, with little marbling or fat.

• Typical sizes range from 1 to 2 pounds.

• It’s far smaller and more delicate than a pork loin roast.

• When cooked whole, it has a distinctive oblong shape.

• Sliced medallions are a popular way to prepare and serve tenderloin.

• It’s perfect for fast cooking methods like grilling, sautéing or roasting.

Now that we know the basics, let’s look at exactly where the tenderloin is located on the pig’s anatomy.

The Loin Section of the Pig

To understand where pork tenderloin comes from, we first need to be familiar with the different primal cuts on a pig.

Pork is divided into large sections called primal cuts. The loin is one of the primal cuts, located along the back of the pig. This area runs from the shoulder through the ribs to the hip area.

The loin is the source of many popular pork cuts:

• Pork chops come from the rib area of the loin.

• Pork loin roasts are cut from the center area along the backbone.

• The sirloin comes from the rear portion near the hip.

• And the tenderloin is nestled beneath the backbone.

So the loin section houses some of the most valuable real estate on the pig. It’s the area that produces the most tender cuts due to its fine grain and lack of exercise. The only pork cut considered more tender than the loin is the tenderloin itself.

Locating the Tenderloin

Now let’s zoom in on the tenderloin itself. As mentioned, it runs beneath the backbone, parallel to the ribs.

More specifically, the tenderloin starts around the shoulder area and runs back alongside the spine towards the ham. It’s found in the same region as the loin, but is actually a separate muscle.

The anatomy shows how the slender tenderloin muscle connects the shoulder blade to the hip bone on each side of the pig.

When the tenderloin is removed, it has an elongated, tubular shape tapering at both ends. It’s much smaller than a boneless pork loin roast. A whole tenderloin usually weighs 1 to 2 pounds.

Why the Tenderloin is so Tender

There are a few reasons why the pork tenderloin is incredibly tender compared to other cuts:

• Lack of fat – The tenderloin is very lean, with little marbling or external fat. Less fat means less connective tissue, which equates to tenderness.

• Minimal exercise – The tenderloin is an underutilized muscle that doesn’t get much work. Less used muscles stay tender.

• Smaller muscle – Smaller muscles have less connective tissue and cook more evenly.

• Fine grain – The tenderloin has a fine grain structure, unlike larger, coarser-grained muscles.

How Is Pork Tenderloin Used?

Because it’s so tender, pork tenderloin is exceptionally versatile in the kitchen. Here are some of the most popular ways it’s prepared:

• Whole roasted – The classic preparation is to roast a whole, seasoned tenderloin in the oven. This yields incredibly moist, tender pork.

• Grilled – Tenderloin takes well to quick, hot grilling. Charring adds great flavor.

• Sautéed – Cut into medallions or slices, tenderloin can be sautéed in a pan for a quick dinner.

• Stuffed – The tube shape lends itself well to being stuffed with herbs, cheese or other fillings.

• Breaded or crumbed – Dredged in flour then egg and crumbs, tenderloin makes for perfect schnitzel.

• Skewered – Cubed tenderloin threaded onto skewers is fantastic on the barbecue.

As you can see, this cut lends itself to an array of cooking methods. Its tenderness means quick cooking and an inability to handle prolonged wet or slow cooking. But when cooked right, few other cuts can match pork tenderloin for tenderness and juiciness. The fine texture also means it readily absorbs marinades and seasonings.

Common Substitutions

Pork tenderloin has some common substitutions if you can’t find it or want to use a cheaper alternative:

• Pork loin – Loin is more readily available and affordable but not as tender.

• Chicken breast – Has a similar fine texture and benefits from fast cooking.

• Veal – Comparable tenderness and a smaller grain size.

However, the unique tenderness and flavor of pork tenderloin is hard to replicate. If a recipe calls for it, it’s best not to substitute with a tougher cut.

How to Choose Pork Tenderloin

When purchasing pork tenderloin, here are some tips for picking the best quality:

• Choose packages with the smallest size range – This indicates more uniform pieces.

• Look for a cut that’s evenly thick – Avoid oddly shaped or tapered pieces.

• Seek out solid white color – Avoid cuts with dark pink or red areas.

• Check the sell-by date – Pick the package with the furthest expiration date.

• Don’t buy enhanced pork – Opt for all-natural pork without added solutions.

• Examine carefully for optimum freshness – The cut should look moist but not wet and have no off odors.

Following these simple guidelines will help you select the best specimen.

How to Prepare and Cook Pork Tenderloin

Preparing and cooking pork tenderloin correctly is vital for achieving the perfect texture. Here are some key tips:

• Trim excess fat and silverskin – This helps prevent curling when cooking. Only trim off a thin layer though.

• Marinate in acid-based marinades – Marinades with citrus, vinegar or yogurt help keep the meat tender.

• Pat dry before cooking – Blot with paper towels to ensure browning and prevent steaming.

• Use a meat thermometer – Cook to 145°F and allow to rest before slicing.

• Avoid overcooking – The tenderloin dries out quickly if cooked beyond medium.

• Allow to rest 5-10 minutes – This allows juices to redistribute for a tender, juicy interior.

• Slice across the grain – Cutting across the long muscle fibers yields the most tender bite.

Follow these tips and you’ll be rewarded with the quintessential tender and juicy pork tenderloin.

Understanding pork tenderloin’s origins on the pig, its inherent tenderness and how to cook it properly allows you to make the most of this special cut. While the tenderloin requires careful handling, the results are well worth the effort. Treated right, pork tenderloin is succulent, flavorsome and incredibly tender. Hopefully this guide provides helpful knowledge for selecting and cooking sublime pork tenderloin. Let us know if you have any other pork tenderloin tips!