Tag: Tenderloin vs loin

According to the USDA, pork tenderloin is considered an "extra lean" cut of pork, containing very little fat. This contrasts sharply with a wider pork loin, which typically has a more substantial fat cap and higher overall fat content, making the fillet the leaner option. Understanding this difference is key to cooking these distinct cuts successfully and making informed dietary choices.

According to the USDA, pork is scientifically classified as a red meat, despite a popular marketing campaign in the 1980s that promoted it as "the other white meat". Pork tenderloin is specifically considered one of the leanest and most tender cuts, rivaling skinless chicken breast in its low fat content.