Pork tenderloin is the meat at the spine of the pig, also called tenderloin, which is the back of the pig.

Pork tenderloin on the pig's back can be said to be the pork that many people like to eat very much, because the meat here has a very low body fat rate and a good taste, and is considered as a high-quality part of pork. A large piece of tenderloin can be made into pork chops or chopped into meatballs. It's delicious. The tenderloin is tender and tender, which is more suitable for making tenderloin.

Pork tenderloin can be cooked for a short time to avoid the loss of gravy. The common cooking methods are frying, frying, frying, or mashing to make balls and strips, but the methods are also inseparable from frying, frying and frying. Pork tenderloin has no bones and fascia, and its fat content is extremely low. This is the most tender part of pork.

The tenderloin on the pig's back is connected back and forth, that is, plum blossom meat and buttock tip meat. Plum blossom meat is the meat between pig's back and pig's head. Plum blossom meat is a very uniform part of meat, and it is also a meat that many people like, because it is related to; Pork tenderloin and plum blossom meat are tender, fat and thin and delicious. Everyone knows that pork tastes delicious with a little oil. The most important thing is that it won't get old if cooked for a long time.