Pork Tenderloin


part of the back pork semi-carcass; a long and relatively narrow muscle along the back of the animal, partly adjacent to the chump and in its back part to the loin. It is one of the most valuable types of pork meat for universal use. It is ideal for preparation of braised and fried dishes, including minced meat cutlets, meatballs, meat loafs, spaghetti, lasagna and meat on a skewer.