Pork Tenderloin


Pork Tenderloin is the meat which is taken from each side of the vertebral column much like a beef tenderloin. It is not the loin which is a much larger piece of meat.

It takes on marinade flavors quickly and cooks quickly on the grill,, under a broiler in the oven. It can be sliced and stir fried or flattened to make medallions.


Translations: Cūkgaļas fileja, Kiaulienos nugarinės, Muşchiuleţ de porc, Svinjska pisanica, Heo Tenderloin, Polędwiczki wieprzowe, Varkenshaas, पोर्क टेंडरलॉइन, Lombinho de Porco, Свиная вырезка, Χοιρινό Φιλέτο, لحم الخنزير لحم المتن, 돼지고기 안심, Vepřová panenka, Baboy lomo, 猪里脊, Llom de Porc, Svinjina ribice, Bravčová panenka, Filetto di maiale, חזיר מותנית, Fläskfilé, Свињетина Тендерлоин, ポークテンダーロイン, Filet de porc, Schweinefilet, Svinemørbrad, Indrefilet av svin, Lomo de Cerdo, Свиняча вирізка, Porsaan sisäfileetä, Свинско филе

Physical Description

A long tubular shaped muscle approximately 10 to 12 inches long and 2 to 3 inches in diameter.

Colors: Dark pink, light red when raw. Tan to light gray when cooked.

Tasting Notes

Flavors: salty
Mouthfeel: Juicy, Tender
Food complements: Almost all seasonings - olive oil, Garlic, Winter flavors - squash, Apples, Cabbages etc.
Wine complements: Dependent on preparation - for a simple roast tenderlon - pinot noir

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Look for firm, pink flesh, damp but not oily in texture. Check for any smell

Preparation and Use

When sliced, the cuts are called medallions. They cook well on the grill

Cleaning: Remove any silver skin (tough silver looking connective tissue) before marinating or cooking.

Conserving and Storing

Pork Tenderloin if not used for cooking at once, may be stored in a plastic bag and stored inside the freezer.



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