The through loin is located in the tenderloin area, and the pork tenderloin is the strip of tender meat on the inside of the spine of a pig. The tenderloin is the tender meat on both sides of the vertebrae of cattle, sheep, and pigs. Pork tenderloin is the strip of tender meat on the inside of the pork vertebrae. Large tenderloin and small tenderloin, large tenderloin is the large ribs connected to the outside of the lean meat covered with tendons, usually eaten after the big row of bones is the tenderloin, small tenderloin is the inside of the vertebrae a muscle, less, very tender.

The pork loin is divided into outer and inner loins. The outer spine is at the back of the spine, the spine is above the outer spine, through the entire back of the spine, so it is also known as through the spine, flat meat, hard spine, is the more tender lean meat (meat store called 3 # meat, some people also call it the tenderloin).

Nutritional value of pork

1, supplemental protein and fatty acids. Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia.

2, tonifying the kidney and nourishing Yin. Pork is flat and sweet, has the effect of moistening the stomach and intestines, generating fluid, tonifying kidney qi, and relieving heat and toxins, and is mainly used for treating fever and injury to fluid, thirst and thinness, kidney weakness, post-partum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing the liver yin, moistening the skin, facilitating urination, and quenching thirst.

3, moisturizing. Pork boiled in soup and drink can be an urgent remedy due to insufficient fluid caused by dryness, dry cough, constipation and difficult labor.

Reference: Baidu Encyclopedia - Ridge, People's Daily Online - Nutritional value of pork