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

As with all 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

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. It is quite common for pork tenderloin to be used as an alternative to beef tenderloin, called beef fillet in the UK, as it can be just as tender but costs significantly less.

In popular culture

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

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.
^ ^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.
^ 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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@@ Line 5: / Line 5: @@
 [[File:Schwein-Ganz.svg|thumb|Pork tenderloin (marked as "8")]]
 [[File:Poledwiczka wieprzowa.JPG|thumb|Raw pork tenderloin]]
-'''Pork tenderloin''', also called '''pork fillet''',<ref>{{cite book | last=Anderson | first=M. | last2=Fey | first2=R. | title=The Best Grilling Cookbook Ever Written By Two Idiots | publisher=Page Street Publishing | year=2022 | isbn=978-1-64567-607-2 | url=https://books.google.com/books?id=1HM8EAAAQBAJ&pg=PT165 | access-date=June 20, 2022 | page=165}}</ref> '''pork steak<ref>{{cite book | last=Campbell | first=G. | last2=Ekman | first2=M. | title=Classic Irish Recipes | publisher=Sterling Pub. | series=William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways | year=1992 | isbn=978-0-8069-8444-5 | url=https://books.google.com/books?id=zakQAQAAMAAJ | access-date=June 20, 2022 | page=38}}</ref>''' or '''Gentleman's Cut''', is a long, thin cut of [[pork]].
+'''Pork tenderloin''', also called '''pork fillet''',<ref>{{cite book|last=Anderson|first=M.|last2=Fey|first2=R.|title=The Best Grilling Cookbook Ever Written By Two Idiots|publisher=Page Street Publishing|year=2022|isbn=978-1-64567-607-2|url=https://books.google.com/books?id=1HM8EAAAQBAJ&pg=PT165 | access-date=June 20, 2022|page=165}}</ref> '''pork steak<ref>{{cite book|last=Campbell|first=G.|last2=Ekman|first2=M.|title=Classic Irish Recipes|publisher=Sterling Pub.|series=William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways|year=1992|isbn=978-0-8069-8444-5|url=https://books.google.com/books?id=zakQAQAAMAAJ | access-date=June 20, 2022|page=38}}</ref>''' or '''Gentleman's Cut''', is a long, thin cut of [[pork]].
-As with all [[quadruped]]s, the tenderloin refers to the [[psoas major]] muscle<ref>{{cite book | last=Danforth | first=A. | title=Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering | publisher=Storey Publishing, LLC | year=2014 | isbn=978-1-60342-931-3 | url=https://books.google.com/books?id=Z7ApAgAAQBAJ&pg=PA62 | access-date=June 20, 2022 | page=62}}</ref> 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.
+As with all [[quadruped]]s, the tenderloin refers to the [[psoas major]] muscle<ref>{{cite book|last=Danforth|first=A.|title=Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering|publisher=Storey Publishing, LLC|year=2014|isbn=978-1-60342-931-3|url=https://books.google.com/books?id=Z7ApAgAAQBAJ&pg=PA62 | access-date=June 20, 2022|page=62}}</ref> 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==
-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]],<ref name="Wolff 2020 p. 67">{{cite book | last=Wolff | first=P. | title=Fried Walleye and Cherry Pie: Midwestern Writers on Food | publisher=University of Nebraska Press | series=At Table Series | year=2020 | isbn=978-1-4962-0922-1 | url=https://books.google.com/books?id=ajLTDwAAQBAJ&pg=PT67 | access-date=June 20, 2022 | page=67}}</ref> 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,<ref name="Wolff 2020 p. 67"/> 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]].<ref name="Clampitt 2018 p. 129">{{cite book | last=Clampitt | first=C. | title=Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest | publisher=Rowman & Littlefield Publishers | series=Rowman & Littlefield Studies in Food and Gastronomy | year=2018 | isbn=978-1-5381-1075-1 | url=https://books.google.com/books?id=rHBiDwAAQBAJ&pg=PA129 | access-date=June 20, 2022 | page=129}}</ref> In the southern states, tenderloin is often prepared as a breakfast biscuit, typically with egg or cheese. It is quite common for pork tenderloin to be used as an alternative to beef tenderloin, called beef fillet in the UK, as it can be just as tender but costs significantly less.
+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]],<ref name="Wolff 2020 p. 67">{{cite book|last=Wolff|first=P.|title=Fried Walleye and Cherry Pie: Midwestern Writers on Food|publisher=University of Nebraska Press|series=At Table Series|year=2020|isbn=978-1-4962-0922-1|url=https://books.google.com/books?id=ajLTDwAAQBAJ&pg=PT67 | access-date=June 20, 2022|page=67}}</ref> 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,<ref name="Wolff 2020 p. 67"/> 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]].<ref name="Clampitt 2018 p. 129">{{cite book|last=Clampitt|first=C.|title=Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest|publisher=Rowman & Littlefield Publishers|series=Rowman & Littlefield Studies in Food and Gastronomy|year=2018|isbn=978-1-5381-1075-1|url=https://books.google.com/books?id=rHBiDwAAQBAJ&pg=PA129 | access-date=June 20, 2022|page=129}}</ref> In the southern states, tenderloin is often prepared as a breakfast biscuit, typically with egg or cheese. It is quite common for pork tenderloin to be used as an alternative to beef tenderloin, called beef fillet in the UK, as it can be just as tender but costs significantly less.
 ==In popular culture==

v t e Pigs
Kingdom Animalia Phylum Chordata Class Mammalia Order Artiodactyla Suborder Suina Family Suidae Subfamily Suinae Genus Sus Species Sus domesticus
Domestic	Breeding Shows Farming Intensive farming Sty Pannage Toilet Hog oiler Gestation crate Cross-fostering Swineherd Feedback As food Bacon Bondiola Capocollo Ham Lard Pork Chitterlings Scalder Slaughter Suckling Blood Religious restrictions Scottish pork taboo Cuts Back bacon Boston butt Fatback Ham hock Pig's trotters Pork belly Pork chop Pork jowl Loin Tenderloin Ribs Spare ribs Pork rind Pork steak Ear Tail Other uses Bladder Racing War Wrestling Truffling
Wild and feral	Wild boar Heraldry Hunting Razorback Boar–pig hybrid
In culture	Freddy the Pig Flitch of bacon custom Floyd of Rosedale Miss Piggy "Pigs in Space" Porky Pig Piglet "The Three Little Pigs" Animal Farm Old Major Napoleon Snowball Squealer Babe Babe: Pig in the City Bad Piggies Blandings Castle Empress of Blandings My Brother the Pig Charlotte's Web The Sheep-Pig Peppa Pig Super Pig Butareba: The Story of a Man Turned into a Pig Fair, then Partly Piggy Jakers! The Adventures of Piggley Winks Kazoops! Olivia (character) TV series Pink Floyd pigs Pinky and Perky Preston Pig Rasher Porco Rosso Spider-Ham Spider pig The Tale of Little Pig Robinson The Tale of Pigling Bland "This Little Piggy" Toot & Puddle Huxley Pig Wibbly Pig Zhu Bajie Hamilton Hocks Pig City
Other	List of individual pigs List of fictional pigs Piganino Pigasus (politics)
Category: Pigs

Revision as of 15:53, 22 June 2022

Products and uses

In popular culture

See also

References