Pork tenderloin

Cut of pork

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

## Products and uses

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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 regional dish of the Midwestern United States is a pork tenderloin sandwich,[4] also called a tenderloin – a very thinly sliced piece of pork, which is the larger, tougher loineye - or longissimus - muscle, which is battered or breaded, deep fried, and served on a small bun,[4] often with garnishes such as mustard, pickle and onions. This sandwich is relatively common and popular in the U.S. Midwest, especially in the states of Iowa and Indiana.[5] In the southern states, tenderloin is often prepared as a breakfast biscuit, typically with egg or cheese.[citation needed] It is quite common for pork tenderloin to be used as an alternative to beef tenderloin[according to whom?] as it can be just as tender but costs significantly less.

## In popular culture

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Alton Brown's television show Good Eats includes an episode titled "Tender is the Pork" about pork tenderloin.[6]

## See also

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* Pork tenderloin sandwich
* List of pork dishes
* Food portal

## References

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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. ^ a b 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.
6. ^ "Tender is the Pork". Food Network. May 30, 2015. Retrieved June 25, 2022.

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