Serge, on the remote chance you have not yet found an answer to your question, but still need one:
Pork tenderloin = psoas major, occasionally accompanied by the small long narrow psoas minor if it has not been removed as trim.
boneless loin = longissimus dorsi (LD). Can be divided at thoracic/lumbar vertebrae into longissimus thoracis (LT) and longissimus lumborum (LL). Center cut is primarily LL.
U of Nebraska's Porcine Myology website (http://porcine.unl.edu/porcine2005/pages/index.jsp ) is an excellent place to find all the muscles and lots of other information about them you didn't know you were interested in! There is also a website for Bovine Myology. Muscles and skeletal attachment points, cross-sectional cuts, slices, 3-D rotation, eating characteristics, colour, etc.
Bethany Uttaro
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