Why Does Pork Tenderloin Come in Two Pieces?

You’re prepping dinner and pull a package of pork tenderloin out of the fridge. As you unwrap it you notice the tenderloin is cut in two pieces and tied together. “That’s odd,” you think “why does my pork tenderloin come in two pieces?”

This is an excellent question. Pork tenderloin’s unique anatomy is the reason behind its two-piece packaging. Understanding why can help you prep and cook this lean, flavorful cut for perfect results.

Before diving into why pork tenderloin comes halved, let’s cover some tenderloin basics

Pork tenderloin is a tapered, cylindrical muscle that runs along the spine of the pig. It sits beneath the loin muscle and connects the pig’s hip to its shoulder blade.

Since the tenderloin isn’t heavily exercised, it’s extremely tender. It’s also lean with little marbling or fat. These qualities make pork tenderloin a healthy versatile option for quick weeknight meals.

When shopping, whole tenderloins typically weigh 1 to 2 pounds. The meat is smooth, pinkish-red, and should have minimal odor. Pass on any tenderloins with an off-color or smell, which indicate spoilage.

The Anatomy Behind the Cut

Now, why does this tasty cut come pre-halved? The answer lies in pork tenderloin anatomy.

As mentioned, pork tenderloin is a tapered tube-shaped muscle. It’s thicker and wider on one end, narrowing to a thin, slender tip on the opposite end.

This irregular shape presents a couple cooking challenges:

Uneven cooking: The tapered width cooks unevenly, with the narrow tip overcooking and the thicker portions undercooking.
Small individual size: At only 1-2 pounds, a whole tenderloin feeds just 2-3 people.

To solve these issues, butchers cut the tapered tenderloin in half crosswise. This yields two smaller, evenly-sized medallions perfect for individuals or small families.

Halving also allows the pieces to cook evenly whether grilled, baked, sautéed or roasted.

How Pork Tenderloins Are Packaged

In most grocery stores, you’ll find pork tenderloins sold in vacuum-sealed packages containing two halves. Here’s why this packaging benefits both shoppers and retailers:

Convenience: The pre-cut, tied tenderloins allow for easy weeknight meals without butchering whole cuts.
Even cooking: Uniform thickness promotes even cooking.
Small household sizes: Approximately 3/4 to 1-pound each, the petite cuts serve 1-2 people – perfect for smaller families.
Maximizes use: Using both halves minimizes waste of the whole tapered tenderloin.
Display: The compact package fits compactly in meat cases.
Value: Offering two tied tenderloins satisfies shoppers seeking meal variety and value.

How to Cook Tied Pork Tenderloins

Prepping tied tenderloins is easy. Here are tips for getting the most from this lean, quick-cooking cut:

Season simply: A simple dry rub enhances natural flavor without overpowering. Think salt, pepper, garlic powder, oregano, paprika.
Sear for flavor: Browning the exterior deepens flavor and ensures tenderness. Use high heat to quickly sear all sides.
Cook to 145oF: Pork is safe at 145oF and remains juicy. Rest 5 minutes before slicing.
Prevent overcooking: The lean meat dries out if cooked beyond 145oF. Use a meat thermometer and remove from heat once it registers 140oF.
Cook quickly: Tenderloin becomes tough and dry with prolonged cooking. Most cooking methods take 15 minutes or less.
Rest before slicing: Letting it rest redistributes juices for moist, tender meat.

Now let’s look at easy cooking methods perfect for quick weeknight meals:

Pan Sear – Sear all sides in a hot skillet, then finish in a 400°F oven until 145oF internally.

Grill – Sear over direct high heat before moving to indirect heat to finish cooking.

Bake – Bake in a 400°F oven to desired doneness.

Braise – Brown then braise in liquid like broth, wine or apple cider at 300°F.

Stir-fry – Slice thinly and stir-fry in a hot pan with vegetables.

See? You don’t need to be a gourmet chef to whip up a tasty pork tenderloin dinner thanks to its convenient two-piece packaging.

Why Pork Tenderloin Versus Pork Loin

Since pork loin is also a popular lean cut, you may wonder how it compares to tenderloin.

While both are lean, tenderloin has a few advantages:

More tender – Less muscle use makes tenderloin more tender. Loin is moderately tender.
Quick cooking – Tenderloin cooks faster – about 15 minutes versus 40 for loin.
Mild flavor – Subtle flavor complements most seasonings. Loin has a more pronounced pork flavor.
Small size – Individual halves serve just 1-2 people. Loin roasts feed larger groups.
Lower cost – Budget-friendly tenderloin costs just $3-5 per pound versus $7-9 per pound for loin.

For a fast weeknight dinner for four or less, quick-cooking tenderloin can’t be beat. But for larger households or when you crave more pork flavor, choose a boneless or bone-in pork loin roast.

Buying and Storing Tips

Follow these simple guidelines for fresh, delicious tenderloin every time:

Inspect packaging for an airtight vacuum seal.
Choose packages without tears or leaks.
Make sure meat is pink with no foul odor. Discoloration indicates spoilage.
Shop just before use and use within 2-3 days.
Refrigerate tenderloin in original packaging 40°F or below.
Freeze for 6 months in freezer bags if not using immediately.
Thaw frozen tenderloin 12-24 hours in the refrigerator before cooking.

Follow safe food handling and you’ll enjoy convenience along with tender, juicy pork tenderloin for your next weeknight dinner.

Perfectly Cooked Pork Starts Here

Now that you know why your pork tenderloin comes pre-cut in two pieces, you can use that knowledge to transform this lean, quick-cooking cut into easy weeknight meals.

Understanding the anatomy behind the cut helps you accommodate its tapered shape. Taking advantage of its petite individual portions means perfectly cooked pork dinner for the whole family.

Next time you grab a package of pork tenderloin at the market, you’ll know how to pick the freshest packages and whip up a quick, healthy dinner that satisfies the whole family.

Butter Garlic And Herb Pork Tenderloin | Pork Tenderloin Recipe

FAQ

Can I tie two pork tenderloins together?

Tie with butcher’s string (not too tightly), spacing the ties 1 1/2- to 2 inches apart. Add enough oil to a large ovenproof skillet to lightly cover the bottom, then place over medium-high heat. When the oil shimmers, add the tenderloin seam-side down. This will help hold the tenderloins together.

What is the difference between Smithfield pork loin and tenderloin?

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

How to tell the difference between pork loin and tenderloin?

The most obvious difference between pork loin and pork tenderloin is the size. Pork loin is wide and thick, with a sizable fat cap running along the top. Pork tenderloin, on the other hand, is narrow and thin, with little to no visible fat.

Why is pork tenderloin brined?

Pork tenderloin is a super-lean cut of meat with the potential to dry out quickly when cooked for even just a couple minutes too long. Brining ensures the meat stays tender, juicy, and well-seasoned. 3. Use a 2-step process for cooking perfect pork tenderloin. One more reason to love pork tenderloin?

What is a pork tenderloin?

Pork tenderloin is a lean, boneless cut of meat that comes from the loin, which runs from the hip to the shoulder of the pig (it’s also the same place pork chops are from). You may also see this cut labeled as pork fillet or pork tender; it’s always sold whole, averaging about one pound. And as its name implies, this is the most tender cut of pork.

Should pork tenderloin be pink?

Yes, despite what you may have been told, a little bit of pink is perfectly fine. For pork tenderloin, as with all meat, internal temperature (not color) is the best indicator of doneness. Cook pork tenderloin to 145°F.

What is the difference between a pig Tenderloin and a pork loin?

Traditionally, a pig tenderloin is a long, narrow piece of boneless meat that is sliced from the muscle that runs down the backbone of the animal. A pig loin is a piece of meat that is broader and flatter than a ham, and it can be served boneless or with bones. Why is pork loin tied?