Pork tenderloin is a specific cut from a pig’s loin. The loin is located between the shoulder and the leg, above the side ribs and belly. It is the meat cut along the spine of the pig. Because these muscles are not primarily used by the pig for movement, the resulting meat is tender as well as lean.  Pork loin is a cut of meat from a pig, created from the tissue along the top of the rib cage. Loin can also be cured to make back bacon, which is particularly popular in the United Kingdom and Canada; in the U.S., this is called Canadian bacon to distinguish it from the usual U.S.-style streaky bacon. A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: 'bone in', which still has the loin ribs attached, or 'boneless', which is often tied with butchers string to prevent the roast from falling apart. Loin can also be cured to make back bacon, which is particularly popular in the United Kingdom and Canada; in the U.S., this is called Canadian bacon to distinguish it from the usual U.S.-style streaky bacon. My advice to cook a pork loin is: 1. Brine it, soak it in a salt water bath for at least 24 hours before cooking. This will not only flavor the meat, but break down some of th … e protein strands to make it more tender, and through osmosis, will actually increase the amount of moisture in the meat. 2. Next, cook the pork loin for about 20-30 minutes per pound. Insert a meat thermometer, and test the meat after cooking. When internal temperature of the meat is 150 degrees Fahrenheit, the meat is ready to be taken out of the oven. The Main Difference. Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it. How you cook it, though, is the main difference. 1 Size: Pork loin is a large piece of meat, so you can get it cut to order. 2  A typical roast can be anywhere from two to five pounds. 3  Texture and flavor: Fairly lean, mildly flavored meat with a thick cap of fat on top; tender if cooked properly.
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what is pork loin