Pork tenderloin

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.^{[citation needed]}

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.^{[citation needed]}

Pork tenderloin is often used as an alternative to beef tenderloin as it can be just as tender but costs less.^{[citation needed]}

References

↑ 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.
↑ 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.
↑ 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.
↑ 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.
↑ 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.

[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.

[Wolff_2020_p._67-4] 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.

[Clampitt_2018_p._129-5] 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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Products and uses

See also

References