Pork · Loin
Pork Tenderloin
A long, lean, very tender muscle that cooks in about 20 minutes. Mild flavor, easy to dress up.
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| Animal | Pork |
|---|---|
| Section | Loin |
| Bone | Boneless |
| Tenderness | Very tender |
| Also called | pork fillet, tenderloin |
Best ways to cook it
- Roast
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
The pork tenderloin is a long, narrow muscle that runs along the backbone and does little work, so it is the most tender cut of pork. It is lean and mild, and it cooks quickly. It can be roasted whole, grilled, or sliced into medallions. Trim the thin silver skin first. It is a favorite for weeknight dinners and takes marinades and rubs well.
Cook’s tipRoast or grill to 145°F, then rest three minutes. Don't overcook; it dries out quickly.
Read morePork Cuts Guide: Primals, Chops, Roasts & Ham
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours