The same as the other 2 meats.

This was 20% fat. I would not have selected this lion. Butcher should have trimmed.

The fat cap on this was over a quarter inch thick. So much waste.

Used it to make cured pork. Cured for 7 days and then smoked using oak and Japanese maple wood for 4 hours at 180f for 4 hours. Absolutely beautiful! Cut thick for dinner, sliced deli thin on slicer for lunch meat, cut some in cubes for salad topper. Bonus add a few shreds to collard greens for smoked flavor. Will buy again.

We buy this pork tenderloin several times a year and grind our own sausage. Breakfast sausage, bratwurst, and italian sausage. It's very easy with a harbor freight meat grinder that is very reasonable. Then mix our own seasonings and best of all we know what's in it.

I purchase these every so often since it is such a large portion of meat. We do quite a few things with this meat. First we take the fattier sides of it to make a healthier pork roast or pulled pork sandwiches. The remainder we utilize for grilled pork, honey glazed pork in the oven and mix it in for numerous other dishes. The price alone cannot be beat. A quick tip and trick is to take it home and cut it into your serving plans. We then typically will vacuum pack it and freeze it.

Sucky meat

Walmart

Same

Nice fairly lean loin.