The tenderloin is usually pork, the tender strip of meat on the inside of a pig's vertebrae. However, biologically speaking, the tender meat on both sides of the vertebrae of vertebrates such as cattle and sheep is also called tenderloin. But everyday meals without special instructions, the general tenderloin is the pork tenderloin.

The classification of pork tenderloin

1, the size of the tenderloin

The tenderloin is divided into large tenderloin and small tenderloin, the large tenderloin is connected to the large ribs of lean meat, the outside of the tendon cover, usually eaten in the large rows of pork is the tenderloin after the bone, the small tenderloin is the inside of the spinal column of a muscle, the meat is less, but it is very tender.

2, outside the ridge and ridge

Pork tenderloin and divided into outside the ridge and ridge. The top of the spine is the outer spine, running the whole spine, is the more tender lean meat; the inner spine is located in the lower side of the outer spine, a long round, is the most tender meat. Because the tenderloin portion is too small, cooking often use the outer ridge instead of the tenderloin.