This portion of the tenderloin, pork tenderloin is located on the inside of the tenderloin chop and is the lower part of the complete pork tenderloin.

The pork tenderloin is thick and round at the front and becomes thinner towards the back. When baking the long fillet, the thin rear end is often turned over to the front and secured with string. In this way the fillet is equally thick everywhere and the cooking of the whole piece is nicely even.

It is a very tender bar of meat and is often used for short frying, but also for fondue and gourmet.

Pork Tenderloin – pig 340 gr p/pc -price p/kg

A few recipes for pork tenderloin basic preparation:

• Basic recipe Baking pork tenderloin in the pan
• Basic recipe Pork tenderloin on the barbecue