Homonym: Tenderloin (Meat)
The term "tenderloin" refers to a specific cut of meat that comes from the loin of an animal, typically beef or pork. It is known for its tenderness and is often considered one of the most desirable cuts due to its flavor and texture. The tenderloin is located along the spine and is less exercised than other muscles, making it particularly soft.
In culinary contexts, tenderloin can be prepared in various ways, including grilling, roasting, or pan-searing. Popular dishes featuring tenderloin include beef Wellington and filet mignon. This cut is often served in fine dining restaurants and is prized for its rich taste and buttery consistency.