General Description: Pork tenderloin (NAMP 415) is extremely tender with a buttery texture. This premium cut is relatively expensive compared with other cuts of pork, but it is much cheaper than tenderloin of beef and even more tender. It is quick cooking, mild in flavor, and lean (about the same amount of fat as boneless, skinless chicken breast). A single pork tenderloin will usually serve two people; they are commonly found two to a package. It is quite versatile and may be grilled, cut into medallions and sautéed, cut into slices or cubes, or skewered. Take care not to overcook this delicate, lean meat.

Part of Animal: The filet lies underneath the ribs alongside the backbone, paralleling the loin. When cut through the backbone, the tenderloin and loin become part of pork T-bone (or loin) chops (see pork chops); T-bones cut from the leg end will contain a larger portion of the filet.

Characteristics: This extremely tender meat is long and less than 1 inch in diameter. Because it is relatively lean, it will dry out very quickly if overcooked.

How to Choose: Pork tenderloins weigh 3/4 to 1 1/2 pounds each and are commonly packaged in pairs.

Amount to Buy: Allow one tenderloin for every two people, or about 1/2 pound per person.

Storage: Tenderloin is quite perishable; refrigerate and use within 2 days of purchase. Vacuum-packed tenderloin may be stored for up to 5 days refrigerated.

Preparation:

1. Marinate up to 2 hours if the marinade is acidic (no longer, or the meat will turn mushy), or overnight in the refrigerator if the marinade is not acidic. Allow the meat to come to room temperature.
2. Cook quickly at high temperature, either by pan-searing, grilling, or broiling to 150°F.

Flavor Affinities: Balsamic vinegar, cardamom, cilantro, cinnamon, dark rum, fennel, ginger, limes, mustard, oranges, rosemary, sherry, tarragon, turmeric, yogurt.