Pork Tenderloin with Apples and Onions is an easy dish for a weeknight supper. First, you have to know what to buy. All four-legged animals have a muscle, called the loin, that runs along either side of the backbone. In a steer, this muscle represents itself as a rib-eye in the rib section and with a pig, it’s center-cut pork chop, around the waist of a pig — if a pig had a waist.

The legs get much more exercise, are less tender, and are best prepared with low and slow, longer cooking times. Think pot roast, stews, and pulled pork made from the shoulder. (There are several different types of ribs – for more information, check out my Five Great Recipes for BBQ ribs.) The loin muscle doesn’t get much exercise and therefore it is fairly tender and appropriate for shorter cooking times. Think steaks and chops. The tenderloin is below the loin and gets even less exercise. (more…)