refers to the strips of tender meat inside the spine of pigs.

tenderloin is usually divided into a big tenderloin and a small tenderloin. The big tenderloin is the lean meat connected with big ribs, and the outside is covered with tendons. Usually, the big steak is tenderloin after bone removal, which is suitable for cooking. The small tenderloin is a muscle on the inside of the spine, which is relatively rare and tender and suitable for making soup.

when purchasing tenderloin, it is required to be ruddy in color, transparent in meat quality, compact in texture, elastic, and can recover quickly after being pressed by hand, and has a special flavor of pork.

storage method of tenderloin: if the family needs to preserve tenderloin, it can be put in a fresh-keeping box, sprinkled with a little Shaoxing wine, covered, and put in the cold room of the refrigerator, which can be stored for 1-2 days without deterioration. If it needs to be preserved for a long time, you need to wrap the tenderloin with plastic wrap and store it in the freezer, which can generally be preserved for one month without deterioration.

Extended information

Different parts of pork have different meat qualities, and they can be eaten in different ways when cooking. According to the needs of cooking, the practices of different parts of pork are as follows:

1. Pork belly: the meat of the elbow bone at the rib, which is stacked by a layer of fat meat and a layer of lean meat, is suitable for braising in soy sauce, white stew and steamed pork with powder.

2. tenderloin: it is a lean meat connected with big ribs under the spine. There is no tendon in the meat, which is tender meat in pork. It can be sliced, shredded and diced, and it is also the best part for frying, frying and frying.

3. Buttock tip meat: It is located on the buttocks, and it is all lean meat with fresh and tender meat. It can generally replace tenderloin and is mostly used for frying, frying and frying.

4. Sitting on the buttocks: the buttocks located above the hind legs and below the buttocks are all lean meat, but the meat is old and the fiber is long, which is generally used as white-cut meat or cooked pork.

5. Sandwich meat: located in the upper part of the front leg, it is old and strong in quality, and has a strong ability to absorb water. It is suitable for stuffing and making meatballs. There is a row of ribs in this part, called small ribs, which are suitable for sweet and sour ribs or cooking soup.

6. Front row meat: also called upper brain meat. It is a piece of meat with the back close to the neck, and the lean meat is sandwiched with fat meat, which is tender and suitable for rice flour meat and stew.

7. Breast meat: the abdomen under the ribs. There are many connective tissues, all of which are bubble-shaped, and the meat quality is poor, so it is used for cooking oil.

8. Marble meat: it is located on the hind legs, all of which are lean and tender, and can be sliced and diced to replace tenderloin.

9. Hoof: It is located at the lower part of the front and rear legs, and the rear hoof is better than the front hoof. It can be braised in brown sauce or stewed.

1. Pork neck: Also known as blood neck, this piece of meat is fat and thin, with poor meat quality, and is generally used as stuffing.

11. Pig's head: it is suitable for sauce, burning, boiling and pickling, and is mostly used to make cold dishes, among which pig's ears and tongue are good dishes to go with wine.

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