Pork tenderloin is also divided into outer and inner ridges.

Positioned in the back of the spine, the back of 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 spine); the tenderloin is located in the lower side of the outer spine, from the waist to the split bone between a piece of meat, a long strip of round, a head of a little thin, is the most tender meat (also known as the waist of the Willow Meat).

Because the loin portion is so small (there is only one loin and the outer loin in a fan of meat), the outer loin is often used in place of the loin when cooking.

The requirements of its red color, transparent meat, dense texture, elasticity, hand pressure can be quickly recovered, and has a special pork flavor.