1. Tenderloin is pork.

2. Tenderloin

Tenderloin refers to the strip of tender meat on the inside of the spine of pigs, cattle and sheep. Tenderloin is divided into large tenderloin and small tenderloin. The large tenderloin is the lean meat connected to the large ribs, and is covered with tendons on the outside. The large ribs usually eaten after the bones are removed are the tenderloin, which is suitable for cooking. The tenderloin is a muscle on the inside of the spine. It is relatively small and tender, and is suitable for making soup. Tenderloin is usually the lowest calorie among livestock meats. During weight loss, it is recommended to choose tenderloin as much as possible.

3. Tenderloin production

1) When processing tenderloin, you must first remove the tendons and membranes attached to the meat, otherwise it will not only be difficult to cut, but also taste bad.

2) It is tender and gluten-free, is lean meat, and is easy to process. It can be sliced, shredded, diced, deep-fried, distilled, stir-fried, or stir-fried.

3) Pork should be cut diagonally. The meat of pork is relatively thin and has few tendons. If it is cut crosswise, it will become messy and scattered after frying. If it is cut diagonally, it will not break and it will taste better. Do not stuff your teeth; pork should not be soaked in water for a long time.

4) Do not wash pork with hot water before cooking, because pork contains a myosin substance that is easily soluble in water above 15 degrees Celsius. If soaked in hot water, a lot of nutrients will be lost. The taste is also not good.

5) Pork should be cooked, because sometimes there are parasites in pork. If it is eaten raw or incompletely prepared, hook tapeworms may be parasitic in the liver or brain.