Meat · Pork

Pork tenderloin

Small, lean, tender pork fillet that roasts or sears in minutes; easily overcooked.

Also called: pork fillet

A kind of pork

Photo: Julo, via Wikimedia Commons (public-domain)

What it is

Pork tenderloin (fillet) is a narrow, boneless muscle running along the inside of the loin, typically 300–600 g. It is the leanest and most tender cut of pork. It is different from the larger pork loin, which has a fat cap and is cut into chops, although the names are sometimes confused.

How it’s used

Roasted whole or wrapped in bacon
Sliced into medallions and pan-fried
Grilled with marinades
Stir-fries and satay

Characteristics

Taste: Mild and delicate.
Texture: Very tender and lean.
When cooked: Remove the silver skin; sear then roast to 63 °C and rest — it dries out quickly beyond that.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for grilling, Suitable for frying
Common in: American, German, Chinese, French

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge or freeze.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.