Generally speaking, the tenderloin we are talking about is mainly pork and pork tenderloin. But in addition, there are chicken, sheep and beef.
And tenderloin can also be divided into big tenderloin and small tenderloin. Pork tenderloin is the muscle in the spine of pigs, sheep, cows and chickens. Usually this kind of muscle meat is less tender, which is very suitable for soup. Tenderloin is lean meat connected with big ribs and covered with ribs. Usually the tenderloin is eaten after the ribs are removed, which is very suitable for cooking.