Quick Answer
Yes, there are small bones called rib bones in a whole pork tenderloin. However, these bones are typically removed when pork tenderloins are cut into individual servings or roasts before being sold. So most of the time, the pork tenderloin cuts you buy at the store will not contain any bones.
What is Pork Tenderloin?
Pork tenderloin is a long, narrow cut of meat that comes from the loin section of the pig. It sits beneath the backbone and is one of the most tender cuts of pork.
There are two tenderloins that run on either side of the backbone. Each tenderloin is approximately 1-2 pounds in weight and 12-18 inches long.
Anatomy of the Pork Loin
| Cut | Location |
|---|---|
| Blade loin roast | From shoulder to center loin |
| Center loin roast | Center of the loin |
| Sirloin roast | Rear of the loin |
| Tenderloin | Underneath the backbone |
The tenderloin is separated from the rest of the loin during butchering. It’s valued for its tenderness since the muscles in this area don’t get much exercise compared to other parts of the pig.
Are There Bones in a Whole Pork Tenderloin?
Yes, a whole uncut pork tenderloin contains bones. Specifically, it contains thin rib bones that run horizontally across its length.
There are usually 5-7 rib bones in each whole tenderloin. These bones are small, flat, and pliable.
Stages of Removing Bones
1. The tenderloin is first removed from the pig’s carcass as one whole piece with bones intact.
2. Next, the silverskin – a thin, silver membrane surrounding the muscles – is trimmed off.
3. Then the tenderloin is cut between the rib bones into individual roasts or chops. This removes the bones.
4. Finally, the tenderloin cuts are tied, seasoned, and packaged for sale without any bones.
So by the time a pork tenderloin reaches the grocery store, it has been fully detached from the bone and is completely boneless.
Are There Bones in Pork Tenderloin Cuts?
Since the bones are removed during processing, most packaged pork tenderloin products you find at the grocery store will be 100% boneless. This includes:
- Whole pork tenderloins
- Pork tenderloin roasts
- Pork tenderloin medallions
- Pork tenderloin steaks
The only exception is if you purchase a whole uncut pork tenderloin directly from a butcher. These may still have the rib bones intact.
It’s also possible that fragments of bone can accidentally get left behind during cutting. However, this would be very rare with tenderloins since the bones are so small and EASYto fully remove.
Quick Ways to Check for Bones
If you want to double check that your pork tenderloin is boneless, here are a few easy methods:
– Visually inspect the meat for any white fragments. Bones will be hard, white, and clear looking.
– Run your fingers along the surface and into the interior of the meat. You will be able to feel any hard bones.
– Use a boning knife to slice into the thickest part of the tenderloin. Check to see if the knife hits any solid bones.
– Cook a piece of the tenderloin. Any bones will become more visible and easier to detect after cooking.
Can You Eat Pork Tenderloin Bones?
The rib bones in pork tenderloins are edible if cooked thoroughly. However, they don’t contain much meat on them. Eating them would be like eating a tiny pork rib.
The bones are very small, so they can pose a choking hazard if accidentally swallowed. For this reason, pork tenderloin bones are usually removed before cooking.
If you do end up with a tenderloin that has bones, you can remove them with a boning knife before cooking and eating the meat.
Cooking Tips for Boneless Pork Tenderloin
Since pork tenderloins don’t contain bones, they can be cooked whole or cut into individual portions. Here are some tips:
– Roast whole – Roast a whole tenderloin at 400°F for about 40 minutes until the internal temperature reaches 145°F.
– Grill medallions – Cut tenderloin into 1-inch rounds. Grill over medium-high heat for about 3 minutes per side.
– Pan sear steaks – Cut into 1-inch steaks. Cook in a hot pan for 4-5 minutes per side.
– Braise or stew – Cut into 1-inch cubes. Braise or stew until fork tender.
– Stuff and roll – Butterfly tenderloin open, stuff, then roll and tie into a roast. Cook at 375°F until internal temperature reaches 145°F.
– Marinate slices – For quick cooking, slice tenderloin into medallions. Marinate for 30 mins then cook.
Conclusion
Pork tenderloin is prized for its tenderness and lack of fat. This is partly due to it containing very little connective tissue or bone.
While a whole, untrimmed tenderloin does contain small rib bones, these are always removed during processing before the tenderloin is cut and packaged.
So the pork tenderloin you buy at the grocery store can be enjoyed completely bone-free. This makes it a very versatile and EASYto cook cut of meat.