Pork tenderloin, also known as tenderloin or ribs, is pork with ribs between the front shoulder and hind leg of a pig, but it is usually sold separately from ribs.

Because the tenderloin is located at the waist of the pig, when it is sold, the ribs are removed and cut into strips for sale, so people habitually call it tenderloin.

Pork loin and pork belly are connected together. At the lower part of the pork loin, the pork near the nipple is pork belly, so pork belly is also pork loin. That is to say, in the whole pork tenderloin, the lower part is pork belly near the nipple, and the upper part is pork tenderloin near the back.

Many people think that pork loin refers to tenderloin, which is completely wrong! Tenderloin is lean meat attached to the pig keel. Usually sold with ribs, sometimes sold separately. The biggest difference between tenderloin and tenderloin is that tenderloin is skinned, and tenderloin is pure lean meat without skin.

There are many ways to eat pork loin. Because it is very similar to pork belly, all dishes suitable for pork belly can be replaced with pork loin, such as braised dried plum, Dongpo pork or rice flour meat.