Pork tenderloin is a strip of tender meat on the inside of the pork spine. Divided into large tenderloin and small tenderloin, large tenderloin is the large ribs connected to the outside of the lean meat covered with tendons, usually eaten pork tenderloin large rows of bone removal is the tenderloin, small tenderloin is the inside of the vertebrae of a muscle, less, very tender.

Pork is one of the important animal food on people's table at present, pork spine meat contains human growth and development of high quality protein, fat, vitamins and so on, and the meat is more tender, easy to digest.

There are 2 ways to recognize pork tenderloin:

1, the skin is thick and hard, the pores are thick, almost indistinguishable from the skin and fat, especially in the scapula area is the most obvious, the fat is thick and hard after the skin is removed from the bone, almost the same as the skinned meat.

2, lean meat color is dark red, muscle fiber rough, grain clear, less water, connective tissue is larger.