Pork tenderloin is the most tender cut on the pig, a long, thin muscle running along the inside of the backbone. It is extremely lean with very mild flavor, making it well-suited to quick, high-heat cooking such as roasting whole, searing in a pan, or grilling. It benefits from marinades or flavor-forward sauces to compensate for its delicate taste.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Pork tenderloinprimary | |
| 🇬🇧United Kingdom | Pork fillet | |
| 🇲🇽Mexico | Filete de cerdo | |
| 🇦🇷Argentina | Lomo fino de cerdo | |
| 🇫🇷France | Filet mignon de porc | |
| 🇪🇸Spain | Solomillo de cerdo | |
| 🇵🇹Portugal | Lombinho de porco | |
| 🇧🇷Brazil | Filé mignon suíno |