What is the difference between a pork sirloin roast and a pork loin roast

By: | Updated: Dec-12, 2017

Table of Contents Show

Summary Table
Definitions
Pork Loin vs Pork Roast
Is pork sirloin roast the same as loin roast?
Which is better pork loin or pork sirloin?
Is loin and sirloin the same?
What is the best type of pork roast?

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A rich source of vitamins, minerals, and protein, pork loin and pork roast are terms that are often used interchangeably. But even though they bear strong associations, they are far from being the same. This article reveals the differences between the two.

Summary Table

Pork Loin	Pork Roast
Refers to a primal cut of meat	Refers to the size and amount of pork ideal for roasting
Pertains to a specific body part of a pig	Does not pertain to a specific body part of a pig
Divided into 3 sections: the blades, the sirloin, and the center section	Not divided into any sections

Definitions

Center cut pork loin

Pork loin, by definition, is a cut of meat that runs along the tissue to the topmost part of the rib cage. Ideal for roasting, baking, and frying, it is the leanest and the largest primal cut of meat. Since it is the cut with the lowest fat content, it should be cooked with great care and precision because it has the tendency to easily dry out when overcooked.

The loin can either be boned or boneless. It includes the areas between the shoulders and the hind legs, which are considered the most tender parts of a pig. Because the loin is the largest primal cut, it is divided into 3 sections: the sirloin, the blades, and the center section. The sirloin is the hind part, whereas the blades are most proximal to the shoulders. The center section is located between these two areas.

A rosemary and garlic pork roast

Pork roast, also known as butt roast, loin roast, sirloin roast, and pork tenderloin, pertains to the size of pork ideal for roasting, rather than the specific pork cuts. Furthermore, pork roast is determined not by individual cuts but by the amount of meat sold in the market. For instance, pork loin roast typically weighs around 2 to 4 pounds, whereas tenderloin roast weighs approximately 1 pound.

Even though almost all parts of the pork can be roasted, the shoulder, butt, and loin are perfect for roasting. Pork roast can either be boned or boneless, depending on individual preferences. Boned pork roast (also known as “bone in”) still has its loin ribs intact.

Pork Loin vs Pork Roast

So what’s the difference between pork loin and pork roast? They may seem similar at first glance, but there are significant differences between the two.

Firstly, pork loin is a primal cut of meat created by cutting through the tissue to the topmost part of the rib cage. Pork roast refers to the size and amount of pork ideal for roasting.

Unlike pork roast, the loin section refers to a particular body part of a pig. The loin is an area that runs from the hind legs to the shoulders, including the upper section of the pig’s body. Since it is the largest primal cut, it is divided into 3 important parts: the sirloin, the center section, and the blade section. The blade section is located near the shoulders, while the sirloin is the hind part. The center section, as the name implies, is situated between the two.

Pork roast, on the other hand, is not a specific body part. Instead, it refers to the ideal size of pork used for roasting. The most common types of pork roast sold in the market include the loin, butt, and shoulders. Pork roast can either be boned or boneless, depending on the section used for roasting.

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Despite what you might think, “What is the difference between pork loin and pork tenderloin?” is not a trick question. Although they sound incredibly similar, pork tenderloin and pork loin are actually very different cuts of meat.

In the simplest version of a primal cuts of pork diagram, you’ll see just four different cuts: pork shoulder (also called pork butt); pork loin (think of this as the back of the pig); pork belly (pretty self-explanatory); and pork leg (which is better known as ham).

These four primal cuts can then be broken down into more specific parts. For instance, pork chops are often cut from the pork loin. A rib chop comes from the part of the loin that includes the ribs, as you might have guessed.

In the grocery store, when you see an intact pork loin, it will be a a wide, flat, rectangular cut of pork, usually sold as either a boneless roast or bone-in roast.

It’s very lean, so you shouldn’t cook it at high temperatures or it will dry out. When you cook it right, at a low temperature and for not too long a time, pork loin is very tender. The center cut portion of the pork loin is the leanest (and most expensive) cut of meat from the pig.

You may also see pork sirloin, which is a cut that comes from farther back near the hips, and is not very highly regarded.

Pork tenderloin, on the other hand, is a much smaller cut of meat. The pork tenderloin is a long, thin cut of pork (only about two inches wide) that is a muscle underneath the backbone of the pig, and has very little marbling, so it takes even less time to cook.

No. Pork tenderloin and pork loin are not easily substituted in recipes—if you’re looking to cook a pork tenderloin recipe, the timing and heat indications will be inaccurate for a pork loin, and vice-versa.

Whether you’re looking for pork tenderloin or pork loin, the bottom line is that you will have a delicious meal awaiting you as long as you choose a cooking method appropriate to the specific cut you choose.

Take a peek at these 10 recipes for pork loin and pork tenderloin that won’t disappoint.

An Italian-inspired blend of herbs, garlic, butter, sea salt, and olive oil make for a simple marinade that goes well with the side dish of your choice. Plan on resting the roast for 45 minutes when it’s done for maximum juiciness. Get the Baked Garlic Pork Tenderloin recipe.

This tenderloin is also butterflied, but not stuffed and rolled back up; instead, the meat is left flattened out for more even cooking that’s quicker too. Serve with any sauce you like; this Italian salsa verde is delicious, but chimichurri would also work. Get our Salsa Verde Pork Tenderloin recipe.

Our recipe for Cuban pork loin is all about the marinade—freshly squeezed orange and lime juice, oregano, olive oil, and 12 garlic cloves are mixed together for a zesty marinade that gets better every hour you let it sit. Get our Cuban Rotisserie Pork Loin recipe. If you don’t have a rotisserie, you can roast it in the oven. (You can also grill pork tenderloin for a faster outdoor dinner.)

If you’re often short on time to spend actively making dinner, this recipe is magic—the glaze is made from brown sugar, cumin, garlic powder, chili powder, salt, pepper, and chicken broth and reduces itself after hours of slow cooking in the Crock-Pot. Be sure to choose a pork loin with a visible fat cap so the meat stays moist. Get our Crock Pot Balsamic Pork Loin Roast recipe.

Proving you don’t have to cook tenderloin whole, our Sweet and Sour Pork recipe calls for cutting it into bite-size pieces before battering it in a potato starch and flour mixture and frying. The sweet and tangy sauce is the perfect finishing touch.

Pork loin can also be cut into smaller pieces before cooking. In our Tacos al Pastor recipe, it’s sliced crosswise before soaking in a flavor-packed marinade with chiles, spices, garlic, pineapple, and vinegar overnight. Then it’s grilled along with pieces of fresh pineapple for stuffing into tacos (and your face). This is much easier for most home cooks than the traditional spit roasting method, and just as delicious!

Is pork sirloin roast the same as loin roast?

A pork sirloin roast can also be called a loin pork roast, pork hipbone roast, or pork loin end roast. These are relatively lean cuts of pork that are less expensive than a pork tenderloin.

Which is better pork loin or pork sirloin?

This is because pork loin contains a higher level of marbling, or small pockets of fat that enhance its taste and provide moisture during cooking. However, if you're looking for an even leaner cut of meat, sirloin is the way to go.

Is loin and sirloin the same?

The Loin starts at the hip and is made up of the Sirloin, the Short Loin and the Tenderloin. The Rib continues up to the shoulder. Being on the back, these muscles aren't directly involved in walking and supporting the animals weight so they don't have to work hard; making them among the most tender cuts.

What is the best type of pork roast?

The Best Cuts of Pork Pork loin, belly, and leg are the best cuts for roasting. Choose fresh-looking meat, preferably with a thick layer of fat. Though many people shy away from joints with fat, it adds flavor and helps keep the joint moist while cooking (dried out meat is one of the major faults when cooking pork).