Pork tenderloin and pork tenderloin are not the same cut of meat. I learned from the expert butchers at Porter Road that the pork loin is larger, cut from the the whole chop section of the animal, and it has a large, flavorful fat cap on the top. Tenderloin is smaller and leaner, taken from the top of the pig. It cooks much faster than pork loin and can dry out easier, so beware of overcooking. This recipe is written for a pork loin roast, but you can adapt it to a pork tenderloin! Follow the instructions in the recipe card so make sure your tenderloin comes out perfectly cooked and juicy!