The loin is from the lower part of the back between the ribs and the sirloin.
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So my pork loin came out way undercooked.
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The loin is from the lower part of the back between the ribs and the sirloin.
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Know what words mean before you speak.
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Amaris
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This is why I use a George Foreman grill. Always perfectly done every time. 
But it's not a tenderloin or a sirloin. It's a loin.
Just to refresh everyone, a pig is a simple animal with only a few anatomical parts.
1) Lips - used in potted meat food product
2) Brains - served with eggs
3) Ribs - served in many famous styles, such as St. Louis and Memphis
4) Feet - served pickled
5) Chops - made with Shake & Bake
6) Bacon - served on everything
7) Rinds - a staple snack food
8) Reproductive organs - ie. loins, fries, boobs.
And there you have it. The rest is just bones.
The tenderloin and sirloin are basically just different cuts of the loin.
"Loin" is just a euphamism for genitals in humans. That's not what it actually means.
Now you're just being intentionally dense. If you continue to refuse to understand from where the pork loin is cut, you're just trying to be a smartass.
I'm a meat cutter, I know these things.
The loin is what lies between the sirloin and the the rib. The tenderloin lies on the otherside of the loin (the smaller part of a Iowa Chop or a T-Bone steak.)
On a cow the loin is often called a "Strip Steak" (either New York or Kansas City Strip depending on where you live) on a pig it's simply called a loin. Cut into chops it's either a loin chop (with both the loin and tenderloin), a top-loin chop (with just the loin) or an Iowa Chop (a thick-cut chop) or a boneless top-loin chop.
All of these cuts are labeled as such in all packaging materials and promotional materials related to them from the order sheet, to the box they come to me on, to the sticker on the package itself.
The loin is a specific cut of meat between the sirloin (which lies just a bit closer to the head of the animal than the true butt of the pig (the ham) or the round on a cow) and the ribs.
I do this for a living, I know what I'm talking about.
The loin is not the animal's genitals. It's a part of the mid-section of the torso.
Why in God's name would you bread a pork tenderloin, unless you're a fast-food joint? Lightly glaze it, stuff it, marinate it and then glaze it with the remaining marinade ... anything but breading it and deep-frying it. What a waste of the most tender part of a pig.
I was actually planning to bake it, thank you very much.
Why in God's name would you bread a pork tenderloin, unless you're a fast-food joint? Lightly glaze it, stuff it, marinate it and then glaze it with the remaining marinade ... anything but breading it and deep-frying it. What a waste of the most tender part of a pig.
"Breaded Pork Tenderloin" is kind of a misnomer, I'm not even really sure how it get started. But it most often seems to mean a tenderized piece of the loin that's been breaded. I loved breaded pork "tender"loin myself.
But I would never do it to the actual tenderloin either.
The chance of getting trichinosis from modern pork is pretty much zero - in the "good" old days, hogs used to get it because they were literally fed garbage, but they are now fed scientifically balanced diets, yadda yadda yadda (really - I was an ag reporter for a lot of years, so I really do know these things), so there's no trichinosis. That said, I like my pork cooked to medium well, and if it damages my cred as a foodie, so be it. But that's a personal taste preference, not a health preference. And the best way to ensure this is, as several people have mentioned, to use a meat thermometer, which costs very little and takes most of the guesswork out of these things.
As for what could have gone wrong, well, let's see:
The pork loin could have been partly frozen still.
Your oven could be way off (this is really pretty common).
The directions could have been intended to give you meat cooked to medium rather than medium well or well.
Or - and this is really quite likely - all three could be factors.
I like to brown my pork loin on the stove top in a cast iron pan or other pan that can be used on the stove top and in the oven, and then finish it in the oven. It gives it a truly YUMmy crust on top.
As for where pork loin comes from, I've personally seen the butcher cut it from the carcass, and there were no genitalia, I assure you. The loin is right under the ribs along the back (as beautifully illustrated in Trekker's nice graphic) - it's analogous to the ribeye on a steer. I'm a little puzzled as to why this even needs to be explained, but I don't know...maybe the name is a bit confusing. It's not hard to google it, though.
As for what could have gone wrong, well, let's see:
The pork loin could have been partly frozen still.
Your oven could be way off (this is really pretty common).
The directions could have been intended to give you meat cooked to medium rather than medium well or well.
Or - and this is really quite likely - all three could be factors.
I like to brown my pork loin on the stove top in a cast iron pan or other pan that can be used on the stove top and in the oven, and then finish it in the oven. It gives it a truly YUMmy crust on top.
As for where pork loin comes from, I've personally seen the butcher cut it from the carcass, and there were no genitalia, I assure you. The loin is right under the ribs along the back (as beautifully illustrated in Trekker's nice graphic) - it's analogous to the ribeye on a steer. I'm a little puzzled as to why this even needs to be explained, but I don't know...maybe the name is a bit confusing. It's not hard to google it, though.
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It also helps to seal in the juices to the inside stays extra tender!
The loin is more analogous to the strip on a steer, (both, infact are called loins) on a pig the rib is analogous to the rib on a steer (since both are called ribs.)
Thanks for the clarification. Your chart tells the story perfectly, of course.
Which is often quite good, in my experience.
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