Pork Tenderloin 1 -1.5 lb
Our absolute favorite part of the hog! We like to slice, season with garlic powder, onion powder, salt and pepper, then fry up. Make gravy in the same pan to put over biscuits and/or scrambled eggs!
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. Pork tenderloin is best quickly cooked over fairly high heat, while pork loin lends itself well to slow-roasting or grilling methods.
- Other names: Pork filet, pork tender.
- Where it’s from: Pork tenderloin is the muscle that runs alongside the backbone.
- Bone-in or boneless? Boneless.
- Texture and flavor: Tenderloin is lean, delicately flavored meat. It is the most tender cut of pork if you are quick-cooking it.
- How it’s cooked: Tenderloin should be trimmed of its tough silverskin before cooking. Tenderloin takes to marinades well and should be quickly cooked on a grill, seared, roasted, or sliced and cooked in stir-fries. Since the meat is lean, be careful not to overcook it. Info Credit to https://www.thekitchn.com/whats-the-difference-between-pork-loin-and-pork-tenderloin-meat-basics-213408