Pork tenderloin, also called pork fillet, is a long, thin, and boneless cut from the loin of the pig that is very lean and tender because it comes from a muscle that isn't used for movement. It is similar to a beef filet mignon in its tenderness but has less fat, so it can become dry if overcooked. It can be roasted whole, sliced into medallions, or cut into strips for dishes like stir-fries.
What it is
An anatomy breakdown: It is the psoas major muscle that runs along the inside of the pig's spine, next to the backbone.
A lean cut: It is one of the leanest cuts of pork available and has very little fat.
Similar to beef filet: It is the cut most comparable to a beef tenderloin or filet mignon.
Cooking considerations
Be careful not to overcook: Due to its low fat content, it can dry out easily. It's best to cook it until it's just done.
Remove the silverskin: A thin, shiny membrane called silverskin should be removed before cooking.
Versatile preparation: It can be cooked whole, pounded into a thinner cut, sliced into medallions for steaks, or cut into strips for stir-fries.
How it differs from pork loin
Size and shape: Tenderloin is long and narrow, while pork loin is wider and flatter.
Location: Tenderloin comes from inside the rib cage, whereas the loin is the larger back muscle.
Type
Meat
Browse More
A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z
