Skip to Content

Is pork loin and pork sirloin the same thing?

Pork loin and pork sirloin are two different cuts of pork that come from the same general area of the pig. While they share some similarities, there are important differences between pork loin and pork sirloin in terms of their location on the pig, typical fat content, texture, flavor, and common cooking methods.

Quick Answer

No, pork loin and pork sirloin are not the same cut of meat. The main differences are:

  • Pork loin comes from the back of the pig, while pork sirloin is from the hip/rear leg area.
  • Pork loin is leaner and more tender, pork sirloin has more fat and connective tissue.
  • Pork loin is best cooked quickly by grilling, broiling, or roasting while pork sirloin benefits from slower moist cooking methods like braising.
  • Pork loin has a milder flavor while pork sirloin has a slightly bolder pork taste.

Where They Come From on the Pig

Understanding the differences between pork loin and pork sirloin starts with knowing where they come from on the pig:

  • Pork loin – The loin section runs along the backbone of the pig, from the shoulder to the leg/hip area. Pork loin is taken from the rib end of the loin primal cut.
  • Pork sirloin – The sirloin is located in the rear hip and rump area of the pig. It sits between the loin primal and the leg/ham. Pork sirloin is taken from the sirloin subprimal.

So while pork loin and sirloin are close to each other on the pig, loin is from higher up on the back while sirloin is further down near the rear legs.

Fat Content and Texture

The different locations also mean some differences in fat content and texture:

  • Pork loin is quite lean, with less connective tissue. It has a fine, smooth grain and tender texture.
  • Pork sirloin has more fat running through it and more connective tissue. It has a slightly coarser grain and firmer texture.

These textural differences mean pork loin tends to be more tender while pork sirloin is a little tougher. However, the extra fat and connective tissue in sirloin provides more moisture and flavor.

Flavor Differences

The differing fat and connective tissue levels also impact the flavor profiles of each cut:

  • Pork loin has a mild, delicate flavor that takes well to subtle seasonings.
  • Pork sirloin has a bolder pork flavor with more meaty, savory notes.

So pork loin offers a lighter pork taste, while sirloin provides a richer and more intense pork experience. The flavors depend on personal preference, but pork sirloin is often preferred by those who like a stronger pork flavor.

Cooking Methods

Due to the textural differences, pork loin and sirloin are best suited to different cooking methods:

Pork Loin Pork Sirloin
  • Grilling
  • Broiling
  • Roasting
  • Braising
  • Stewing
  • Simmering

The tender loin takes well to quick, dry heat cooking. Sirloin benefits from moist cooking methods that break down its connective tissues.


In terms of nutrition, pork loin and pork sirloin are fairly similar. Based on a 100g raw serving, they provide:

Nutrient Pork Loin Pork Sirloin
Calories 139 148
Fat 4.7g 6.2g
Protein 21.4g 20.6g

Both are lean sources of high quality protein. Pork sirloin contains slightly more fat, owing to its higher connective tissue and marbling. But overall, they have a similar nutritional profile.


Due to differences in tenderness and desirability, pork loin typically costs a little more per pound than pork sirloin. Some average prices are:

  • Pork loin – $3.99/lb ($8.80/kg)
  • Pork sirloin – $2.99/lb ($6.60/kg)

However, prices can vary depending on the specific cut, whether bone-in or boneless, and other factors like sales and promotions.

Common Cuts from Each

The loin and sirloin primals are sometimes broken down into smaller sub-cuts:

Pork Loin Cuts

  • Pork chops
  • Pork tenderloin
  • Boneless pork loin roast/fillet
  • Country-style pork ribs

Pork Sirloin Cuts

  • Sirloin pork chops
  • Sirloin pork roast
  • Sirloin pork cubes

These smaller cuts inherit characteristics of the larger loin or sirloin sections they are cut from. For instance, pork chops from the loin are more tender than sirloin chops.

In Summary

While pork loin and pork sirloin share some common traits, they differ in a few important ways:

  • Location – Loin is from the back, sirloin is from the hip/rear.
  • Texture – Loin is more tender, sirloin is slightly tougher.
  • Flavor – Loin is milder, sirloin is bolder.
  • Cooking – Loin does well with dry heat, sirloin with moist heat.

Understanding these differences allows choosing the right cut to suit preferences for texture and flavor.

Frequently Asked Questions

Can pork loin be substituted for pork sirloin?

Pork loin can be substituted for pork sirloin in most recipes, but the dish may turn out slightly drier and milder in flavor. It’s best to adjust the cooking method to suit the quicker cooking loin by reducing oven time and using lower, faster cooking temperatures.

Is pork loin or sirloin better for stir fries?

Pork sirloin is better suited for stir frying because it has a bit more fat and connective tissue to keep it moist over high heat. Pork loin can dry out more easily in a stir fry.

What is the difference between pork loin and tenderloin?

The pork tenderloin is a small, cylindrical muscle within the loin primal. It’s extra lean and tender. A pork loin roast or chop comes from the main loin muscle, so has a little more fat and flavor.

Can you braise pork loin?

Pork loin can be braised, but it tends to become dry because of its leanness. It’s best to choose cuts with more connective tissue like shoulder or sirloin for braising. Barding pork loin with fatback before braising can help keep it moist.

Is pork loin or sirloin healthier?

Pork loin and sirloin have very similar nutritional profiles. Loin is slightly leaner with less fat and calories, but the difference is small. Both are considered lean and healthy pork options.


While pork loin and sirloin share the same general region of the pig, they differ in location, texture, flavor, and best cooking methods. Loin offers a tender, mild tasting option that does well with dry heat. Sirloin has a tougher texture but more pork flavor, and shines when braised. Understanding these differences allows choosing the right one to suit the meal.