The tenderloin is the strip of tender meat on the inside of the pork spine. The tenderloin is usually divided into large and small tenderloins. The large tenderloin is the lean meat that is attached to the large ribs and is covered with tendons on the outside, and is usually eaten after the ribs have been removed from the bone. Small tenderloin is a muscle on the inside of the vertebrae, less, more tender meat.

Expanded:

Precautions for Eating Pork Tenderloin

1, when dealing with tenderloin, make sure to remove the tendons and membranes attached to the meat first, otherwise it won't be good for cutting and the texture won't be good.

2, pork tenderloin meat tender gluten-free, are lean meat, good processing, can be sliced, shredded, diced, fried, distilled, exploded, fried can be.

3, pork should be cut diagonally, pork meat is relatively fine, less tendon, such as cross-cut, fried and become messy and fragmented, such as diagonal cuts, you can make it not broken, eat and not stuffed teeth; pork should not be soaked in water for a long time.

4, pork before cooking, don't use hot water to clean, because pork contains a kind of myosin material, in 15 degrees Celsius above the water is easy to dissolve, if you use hot water to soak will lose a lot of nutrients, but also taste is not good.

5, pork should be cooked, because there are sometimes parasites in pork, if eaten raw or seasoned incomplete, may be in the liver or brain parasites with hook tapeworm.

6. There are many problematic pork in the market, so you need to buy from regular merchants.

Baidu Encyclopedia - Tenderloin Pork