Pork Tenderloin

Pork tenderloin is a long, cylindrical muscle from the inside of the loin. It has a mild, clean pork flavor and a fine, tight grain that stays tender when cooked to a blush-pink center. It cooks quickly and takes well to high-heat searing, roasting, grilling, or slicing into medallions for pan cooking and stir-fries, and is commonly sold whole and vacuum-packed with silverskin to trim.

Modern pork butchery recognizes the tenderloin as a prized quick-cooking cut across European, North American, and East Asian cuisines. It comes from the psoas major along the backbone and typically reaches markets through year-round pork production and centralized packing, with silverskin trimming done at the plant or by the cook.