Hi there, 3FC IP peeps! Quick question: My coach said I could have pork loin but the sheet says pork tenderloin. Any butchers out there that can educated me on the difference? I ate it and now feel like I cheated!!! LOL
But after 7+ weeks of tilapia and chicken, it sure tasted good!! lol
Thanks for the help!
Ken

I am very sure they are the same thing. Just shorthand of the same word.


BTW I love your icon. Boston Terriers are the best. I have one at home.

You're fine. It is the same. And so yummy

They are NOT the same..My hubby is a meat manager at the store up here and he says: " Pork loin and pork tenderloin are NOT the same. Pork loin is "fattier" then pork tenderloin"...

You will be fine

I agree with Momto2cs - you will be just fine. I am just curious as to why you have been only having tilapia and chicken for the past two weeks? Personal choice, I hope, because pork and beef are allowed on protocol. Lean ground beef dishes can add lots of variety to your menues, and nothing is more satisfying to me than a perfectly grilled steak once a week (or twice a week maybe)

I have mostly beef as my evening meal, with chicken maybe once a week, and fish once a week. Now, I am hungry for pork, so guess what I will be buying at the store day? Pork loin/tenderloin/roast - YUM!

Pork Loin is from the rib section of the pig...if you cut off all visible fat it is quite lean and very much A-OK for program.

Pork Tenderloin is the back-strap. On a cow, it is called "Filet Mignon" and the exact same cut on a pig is called "Pork Tenderloin...they are the same thing. These are 2 muscles that run along the back, inside the body cavity long-wise on either side of the interior of the rib cage and on either side of the spine.

The pork tenderloin in a darker meat then the pork loin which is "white"meat. I don't care so much for pork tenderloin or any darker colored pork as the texture is different as is the taste.

Final answer!

Either way, you are fine keeping it to 8oz weight.

They are VERY different is my point and in no way related.
I know my cuts of meat very well...I can and have butchered whole animals over the years.
Cheers
Jake

Carnivorous Jake!

Great information, I never put two and two together.

haha! You betcha!

Liz, you look just amazing! Congrats! Love the new avatar pic!
Jake

Jake, thanks much for the great info!!! And everyone for replying!! Greatly appreciated!

You are quite welcome!
One last note:
Center Cut Pork Chops:
They have a bone almost down the center....
the larger piece of meat on the one side is pork loin
the smaller darker piece of meat on the other side is tenderloin.

If that were beef, like a T-bone or Porterhouse steak:
Again, bone down the middle:
Larger piece is New York Strip
smaller piece is Filet Mignon (tenderloin)

Yes, I LOVE meats which is why I did so well on Atkins and lost over the 100lbs before switching over to this diet (after a months long stall)!

Beef is my favorite meat so yep, I am a carnivore!
Cheers
Jake

I'm on my first week and have had pork tenderloin each night so far. So yummy. I picked up a pack at Costco, then put each one into baggie for freezing. They are excellent. Just slow cook in pan with some OO, add some mushrooms and some seasoning.