Tenderloin, the strip of tender meat on the inside of a pig's vertebrae, called a loin when made into meat.

The tenderloin in pork is the strip of meat located in the area of the pig's vertebrae, which can be categorized into large and small tenderloins. We often say the through the ridge meat, also known as flat meat, refers to the large loin part, it and a large pork ribs are closely linked, after the bone is removed to get the through the ridge meat. The tenderloin, generally referred to as the small loin, is located below the through loin and is a muscle on the inside of the pig's vertebrae.

In terms of where it is located, the through loin, also called the large loin, is located above the tenderloin and is connected to the ribs, and the loin, also called the small loin, is a muscle on the inside of the vertebrae.

Meat Characteristics

The through loin is attached to the pork ribs and will be wrapped with fascia on the outside, which makes the meat firm, but not as elastic as the tenderloin. Tenderloin is a smaller portion, is the most tender meat on the whole pig, and is also pure lean meat, no fascia wrapped around the exterior, less fat in the meat, and more elastic than the through loin.

From the meat characteristics, through the ridge meat outside the fascia wrapped around the meat, the meat is tighter, the outside of the tenderloin meat without fascia wrapped around the meat, the meat is much more tender than other parts of the meat.