On a four-legged animal all of the strength and pressure is in the front and back. The center is a hammock and the muscle that runs the length of that hammock is a tenderloin.
Best cooking method:
A whole pork tenderloin is lean, tender, and very versatile. It takes well to flavoring. You can stuff it or cover it with a dry rub of herbs and spices. It can be seared and transferred to the oven.
You can grill a pork tenderloin, too, just be careful not to overcook it. You’re looking for medium.
Boneless pork chop, pork cutlets.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.