Cut Description:
The most tender, and most expensive pork cut. Located on the inside of the back ribs against the vertebral column on the sirloin (end) of the loin. Very versatile, lending itself to a wide range of uses. Weight: 12 to 14oz (350-400g)
Other Names: Filet
Dry-heat cooking methods are recommended - roasting, grilling, broiling or pan-frying.
Tenderloin can be roasted at higher temperatures than other loin cuts but extra care and attention is needed to avoid overcooking and subsequent drying out.
Roasts should be cooked to "just done"; bear in mind that internal temperatures will continue to rise after removal from oven. Loin roasts are ready when 160 F (68 C) is reached. Then leave roast to rest for 10 minutes to allow temperature to stabilize and for juices to settle.
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