The tenderloin is a cut of meat that comes from the loin of an animal, typically beef, pork, or lamb. It is known for its tenderness and is often considered one of the most desirable cuts due to its low fat content and fine texture. The tenderloin is located along the spine and is less exercised than other muscles, contributing to its softness. In beef, the tenderloin is divided into three sections: the butt, the center-cut, and the tail. It can be prepared in various ways, including grilling, roasting, or pan-searing. Popular dishes featuring tenderloin include filet mignon and beef Wellington, showcasing its versatility in cooking.