Pork tenderloin

Raw pork tenderloin
Roast pork tenderloin slices in an entrée
Pork tenderloin (marked as "8")

Pork tenderloin, also called pork fillet,[1] pork steak[2] or Gentleman's Cut, is a long, thin cut of pork.

As in all mammalian quadrupeds, the tenderloin is the psoas major muscle[3] along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because those muscles are used for posture rather than locomotion.

Products and uses

In some countries, such as the United States and the Netherlands ('varkenshaas'), pork tenderloin can be bought as a processed product, already flavored with a marinade.

A popular regional dish of the Midwestern United States is the pork tenderloin sandwich,[4] also called a tenderloin, made with a breaded cutlet.[5] In the southern states, tenderloin is often served on a breakfast biscuit, typically with egg or cheese.

Pork tenderloin is often used as an alternative to beef tenderloin as it can be just as tender but costs less.

See also

References

  1. ^ Anderson, M.; Fey, R. (2022). The Best Grilling Cookbook Ever Written By Two Idiots. Page Street Publishing. p. 165. ISBN 978-1-64567-607-2. Retrieved June 20, 2022.
  2. ^ Campbell, G.; Ekman, M. (1992). Classic Irish Recipes. William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways. Sterling Pub. p. 38. ISBN 978-0-8069-8444-5. Retrieved June 20, 2022.
  3. ^ Danforth, A. (2014). Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering. Storey Publishing, LLC. p. 62. ISBN 978-1-60342-931-3. Retrieved June 20, 2022.
  4. ^ Wolff, P. (2020). Fried Walleye and Cherry Pie: Midwestern Writers on Food. At Table Series. University of Nebraska Press. p. 67. ISBN 978-1-4962-0922-1. Retrieved June 20, 2022.
  5. ^ Clampitt, C. (2018). Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest. Rowman & Littlefield Studies in Food and Gastronomy. Rowman & Littlefield Publishers. p. 129. ISBN 978-1-5381-1075-1. Retrieved June 20, 2022.
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